5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
42
Pecan Sticky Buns
Our Pecan Sticky Buns are so good it’s hard to eat just one.
Makes 9 servings
Sweet Dough:
1 package active dry yeast
¼ cup granulated sugar, divided
¼ cup warm water (105-115°F)
2½ cups unbleached, all-purpose fl our
¼ cup unsalted butter, in 1-inch pieces
½ teaspoon table salt
1
⁄
³
cup nonfat milk
1 large egg
Topping:
½ cup pecans
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
1
⁄
³
cup raisins
¼ cup unsalted butter, melted
1
⁄
³
cup fi rmly packed light brown sugar
vegetable oil cooking spray
To make dough:
In a 2-cup liquid measure dissolve yeast and 1 teaspoon sugar in warm water. Let sit until
foamy, about 5 minutes. Place our, butter, remaining sugar, and salt in the work bowl
tted with the dough blade. Process to combine, about 20 seconds. Stir milk and egg
into yeast mixture. With motor running, pour liquid mixture through the small feed tube as
fast as the our absorbs it. Process until dough cleans the sides of the work bowl, then
process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal
top. Let rise in a warm place until doubled in size, about 1½ hours.
To make topping / assemble buns:
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times.
Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly oured
surface and punch dough down. Roll each half into a 9 x 9-inch square. Spread with
softened butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up
tightly and pinch seam to seal. Using a sharp knife cut into 9 slices (about 1-inch thick).
Pour melted butter into a 9 x 9-inch baking pan. Sprinkle brown sugar and reserved
pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with
vegetable oil cooking spray and let rise in a warm place for 40 minutes. Preheat oven to
375°F for 15 minutes before baking.
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