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Culinary Escape to Spain
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Whole Wheat Sticky Buns

Contributed By: Philip, FL | See all of Philip's recipes
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Active Time:  3 Hours
Total Time:  3 Hours 30 Minutes
Heart Healthy? Of course - it has Whole Wheat Flour in it.
RECIPE INGREDIENTS
SYRUP
7 ounces sugar, 1 cup
1 Cup Corn Syrup, Dark
2 ounces Unsalted Butter , 2 tbl
*
DRY INGREDIENTS
10 1/2 ounces Whole Wheat Flour, 2 1/2 cups
17 ounces bread flour, 4 cups bread flour
3 1/2 ounces sugar
1 1/2 Teaspoons Salt
1 Tablespoon Yeast
*
DOUGH WET
1 1/2 Cups Milk
1/2 Cup Water
2 ounces Unsalted Butter, 4 tbl
*
SUGAR FILLING
8 ounces Packed Brown Sugar
1 Tablespoon Cinnamon
2 ounces Unsalted Butter, melted, 4 tbl
2 Cups Chopped Walnuts
DIRECTIONS
1. SYRUP: combine, bring to boil, pour 1/2 in each pan and top with 1/4 nuts in each.


2. BREAD DRY iNGREDIENTS combine ww flour, bread flour, sugar, salt, and yeast


3. BREAD LIQUIDS: combine and heat to 105 degrees F: milk, water, unsalted butter


4. pour bread liquids, all at once, into bread dry ingredients and knead with the mixer doughhook or by hand


5. Knead in mixer until the dough begins to climb the doughhook, remove from mixer and knead by hand until dough is elastic and slightly sticky. Return to bowl, cover with plastic wrap and let rise in warm oven (heated for 1 minute ) until doubled in bulk


6. SUGAR SPREAD:: mix melted butter, brown sugar, and cinnamon and set aside


7. remove dough from bowl, cut in half, and roll each half to 12x12 inch rectangle


8. spread 1/2 sugar mixture on each rectangle and sprinkle each with 1/2 cup remaining nuts


9. roll dough so each roll with the sugar mix and nuts form a roll 12 inches long fold each end inward and pinch all seams to seal. Work the roll by hand to reach the 12" length


10. slice each roll into 12 slices and place in the pans. Let rise until double in bulk (45 min to 1 1/4 hours)


11. pre heat oven to 375 and bake for 20-22 minutes.


12. cool slightly, cover with another pan or platter and flip upside down. Scrape any remaining topping to top of rolls.


Date Added: 12/21/2009
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