Dough Mama

The recipe for the best sticky buns ever.

Dough:

Start out with the Brioche recipe: Simple Brioche

Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter

Topping:
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans

1.  Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

2.  Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

3. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

4. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

5. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

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Ingredients:

Preparation:

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Apple Crisp

 4 cups apples (cut into pieces)
 ¼ cup water
 ¾ cup flour
 1 cup sugar
 1 teaspoon cinnamon
 ½ teaspoon salt
 1 stick butter

Put apples and water in a 10 x 6 baking dish. Mix flour, sugar and cinnamon in a bowl. Cut in butter and mix. Sprinkle over apples. Bake at 350 degree about 40 minutes.

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Unsalted butter for the ramekins
3 Tbs. granulated sugar; more for the ramekins
2/3 cup orange marmalade
1 Tbs. fresh lemon juice
1 Tbs. orange liqueur, such as Cointreau
Pinch of kosher salt
2 large egg whites, at room temperature
Pinch of cream of tartar

Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425°F. Generously butter six 6-oz. ramekins and coat the buttered surfaces lightly but thoroughly with sugar.

In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.

In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy, 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, about 1 Tbs. at a time, and continue to beat just until the whites form stiff peaks, 1 to 2 minutes.

With a rubber spatula, fold a third of the egg whites into the marmalade mixture. When incorporated, fold in another third, and then the remaining third. Fill the ramekins halfway with the soufflé mixture and transfer to a baking sheet. Bake until puffed and dark brown on top, 12 to 15 minutes. Serve immediately.

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* 1 1/2 cups flour

* 2 teaspoons baking powder

* 3/4 teaspoon salt

* 2 tablespoons cold shortening

* 1/2 cup luke warm water

Directions

1. Combine dry ingredients; cut in shortening add water to form a ball and knead on a floured board for 5 minutes. Cover and allow to rest 20 minutes.

2. Roll out into a 1/8 inch thick slab. Cut into triangles. and deep fry till golden brown and puffed up.

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2 pkg active dry yeast

1/2 cup warm potato water

3 tablespoons sugar

1 cup mashed potatoes

1/8 teaspoon ginger

1/2 cup milk

2 teaspoons salt

6 eggs

1 3/4 cups sugar

1/2 cup butter or margarine, melted

8 to 10 cups flour

Procedure:

Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. Makes 4 loaves.

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• 1 1/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter
• 3 tablespoons cold water

Preparation:

In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

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Makes: 8-10 Servings

Prep: 25 minutes

Bake: 1 hour

Ingredients

• Pastry for a Single-Crust Pie
• 2  cups sugar
• 1/4  cup unsweetened cocoa powder
• 1  tablespoon cornmeal
• 1  tablespoon all-purpose flour
• 1/2  teaspoon salt
• 4  eggs, lightly beaten
• 1/2  cup milk
• 1/2  cup butter, melted
• 1  teaspoon vanilla
• 1  cup chopped pecans
• Whipped cream (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

4. Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours.

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appleinpastry

• 4 Granny Smith or Pippin apples, peeled
• 1 Lemon, zested and cut into 1/4’s
• 1/3 cup Butter, softened
• 1/3 cup Brown sugar
• 1/3 cup Raisins
• 1/3 tsp. Ground cinnamon
• 1/4 cup Walnuts or pecans, chopped
• 2 Eggs
• 1 oz. Water
• 4 Puff pastry dough squares, 5" x 5"
• Confectioner’s sugar to garnish

Preheat oven to 375 degrees F. Zest lemon and reserve. Cut remaining lemon into quarters and squeeze into a bowl of water (enough to submerge apples) Peel apples, leaving whole and place in lemon water. This will prevent browning. Cut a thin slice from the bottom of each apple, forming a flat surface so the apples will stand. Core each apple from top creating a cavity. Do not cut through bottom of the apple. Return cored apples to lemon water. Combine eggs and water. Whisk to create egg wash, reserve.

In a bowl combine butter, brown sugar, raisins, cinnamon, nuts and 1 tsp. of lemon zest. Mix thoroughly to form filling for apples. Remove apples from water and pat dry with a paper towel. Fill the cavity of each apple, packing filling down. Brush a pastry dough square with egg wash. Place a filled apple in the center of the pastry dough square. Starting at the side, gently pull pastry dough up around the apple and overlap in a "pleating fashion" to encase apple. Be cautious to stretch dough carefully to prevent it from tearing. Repeat until all apples are encased in pastry. Cut leaves from remaining dough. Brush dough leaves with egg wash and place on top of each apple. Brush each wrapped apple with egg wash.

Place apples on a lined baking sheet and bake at 375 degrees F for 15 – 20 minutes or until golden brown. Remove and cool for 5 minutes. Present individually on serving plates with vanilla and raspberry sauces or simply dust with confectioner’s sugar.

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