Thursday, 3 November 2011

Easy sticky buns

When I saw them for a first time in Ina Garten "Barefoot Contessa" show I immediately put them on my things  to bake list. I was not sure if I should present them on my blog, as they are not real muffins or cupcakes. But, you see,  they are baked in muffin tin and they are so good .. :) They were very easy to make and tasty to eat, too tasty to eat actually.  The recipe comes from this website.

Ingredients for 12 buns:
  • 170g soft unstalted butter
  • 60g light brown sugar
  • 75g chopped pecans
  • 1 package frozen puff pastry
For the filling:
  • 2 tbsp  unsalted butter melted
  • 100g light brown sugar
  • 3 tsp cinnamon
  • 90g raisins
Preheat the oven to 200C. Place the muffin tin on a cupboard.
Melt the butter in microwave or in a sauce pan and leave to cool down. Combine 100g sugar and cinnamon set aside.  Chop the pecans.

In an electric mixer bowl combine 170g butter and 60g sugar. Divide this mixture evenly among muffin tin cups. Sprinkle sugar and butter tops with chopped pecans. Set aside.

Lightly flour wooden board. Unfold 1 sheet of pastry. Brush the whole sheet with half of melted butter. Sprinkle with half of the sugar and cinnamon mixture and raisins.

Roll the pastry like a jelly roll. Slice the roll in six equal pieces. Mine were a little bit to tall, so cut them no more then 2 inches wide. 
Place each piece, spiral side up, in 6 of the muffin cups. Repeat with remaining pastry to make 12 buns.

before baking

after baking
Bake for 30 minutes until brown. Remove from oven. Be careful - they are very hot.
Let them cool down for a while in a tin. In a meantime prepare parchment and invert the buns to the paper. Scrub remaining pecans whit a spoon and place on the top of buns. Let them cool down completly.
Do not worry about baking tin. It looks messy but caramel - the butter and sugar changed into, easily comes off.


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