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Bacon-Tart Cherry Sticky Buns
From the October 2012 issue of Cuisine at home
Cuisine at home
Makes: 12 servings
Total Time: 1 hour + rising and baking
|FOR THE CARAMEL, BOIL:|
|3⁄4||cup packed brown sugar|
|1⁄4||cup heavy cream|
|2||Tbsp. light corn syrup|
|1⁄2||tsp. table salt|
|1||cup sliced almonds, toasted|
|FOR THE DOUGH, HEAT:|
|1 1⁄4||cups whole milk|
|1⁄2||cup vegetable shortening|
|1⁄4||cup packed brown sugar|
|1||pkg. active dry yeast (2¼ tsp.)|
|1||cup old-fashioned rolled oats|
|1⁄2||cup hot water|
|4||cups all-purpose flour|
|1 1⁄2||tsp. table salt|
|FOR THE FILLING, COOK:|
|1||cup diced thick-sliced bacon|
|6||Tbsp. unsalted butter, softened|
|1||cup packed brown sugar|
|1||Tbsp. ground cinnamon|
|1||tsp. table salt|
|1||cup dried tart cherries, plumped and chopped|
Per serving: 723 cal; 38g total fat (13g sat); 81mg chol; 933mg sodium; 82g total carbs; 6g fiber; 13g protein
Coat a 9Ã13-inch baking pan with butter.
For the caramel, boil ¾ cup brown sugar, cream, corn syrup, and ½ tsp. salt in a saucepan over medium-low heat, 2 minutes. Pour caramel into prepared pan, then sprinkle almonds over caramel.
For the dough, heat milk, shortening, and ¼ cup brown sugar in a small saucepan over medium-low until shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100â110°, then whisk in yeast and proof until foamy, about 5 minutes.
Soak oats in hot water until all water is absorbed.
Add 2 cups flour and eggs to the yeast mixture and mix on low with the paddle attachment until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and 1½ tsp. salt. Mix on low speed until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 2 hours. Lift edges of dough away from the bowl and press air bubbles out with your hands.
For the filling, cook bacon in a large sauté pan over medium heat until crisp; transfer to a paper-towel-lined plate to cool, then finely chop. Reserve drippings.
Combine 6 Tbsp. reserved drippings, 6 Tbsp. butter, 1 cup brown sugar, cinnamon, and 1 tsp. salt.
Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10Ã16-inch rectangle.
Spread half the filling over dough, leaving a ½-inch border, then sprinkle half the bacon and cherries over top. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm.
Slice each log into six rolls and arrange on top of caramel. Cover rolls with a towel and let rise until puffy, about 1 hour; remove towel.
Preheat oven to 375Â°.
Bake rolls until browned, 30â35 minutes. Cool rolls in the pan for 5 minutes, then turn out onto a serving platter.