Tangerine marmalade adds sweet, citrusy appeal to these sticky treats.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 7
Steps:
- In a food processor, pulse brown sugar and pistachios until coarsely ground. Sprinkle 3 tablespoons sugar mixture into an 8-inch round baking pan (2 inches deep) and drizzle with 2 tablespoons butter.
- On a lightly floured work surface, roll and stretch dough into a 12-by-18-inch rectangle. Spread with marmalade, leaving a 1-inch border. Top with remaining sugar mixture, sprinkle with salt, and drizzle with 3 tablespoons butter. Starting at a long edge, roll up dough like a jelly roll. Cut crosswise into 8 pieces and place in pan. Cover with plastic wrap and let rise in a warm, draft-free place until buns are puffed and begin to touch, about 1 hour.
- Preheat oven to 350 degrees. Place pan on a rimmed baking sheet and bake until buns are golden brown, about 35 minutes. Immediately run a knife around edge of pan and invert buns onto a serving platter. Serve warm.
Nutrition Facts : Calories 358 g, Fat 14 g, Fiber 2 g, Protein 8 g, SaturatedFat 5 g
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