Chief Longwind Of The North
Certified/Certifiable
These sticky buns are super ;light, buttery, and fluffy, with a sticky glaze all over. It has the nuts, raisins, cinnamon, and all the flavors that are so irresistible. Enjoy.
Pastry Dough
1lb Potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt
If potato water is cool enough add 2TBS of Yeast to water and then add to previous mixture.
Add 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading
Let raise till double then roll out into a 1/8 inch rectangular sheet.
Filling:
1 stick salted butter
1/2 cup white sugar
1/2 cup raisins
1 cup broken pecan or walnut pieces
1 tbs. ground cinnamon
1 up water
Place the water into a pot over medium-high heat and bring to a boil. Add the raisins. Turn off the stove and let raisins steep for 8 minutes to plump.
Melt butter and spread all over the pastry sheet/ Evenly coat with sugar and cinnamon. Sprinkle nut pieces evenly over the pastry sheet. Strain the raisins and spread over pastry sheet. Jelly-roll the pastry sheet into a uniform log.
Sticky Glaze
2 sticks butter
1 cup firm pack brown sugar
1 tsp. vanilla extract
3 tbs. water
Combine ingredients is a saucepan over medium-high heat. Stir until butter is melted and sugar is dissolved. Pour half of the glaze into a nine by eleven baking pan. Spread evenly over pan bottom.
Sticky buns:
Cut pastry log into 1 inch thick pinwheels. Place each pinwheel sideways into baking pan. Pour remaining glaze over the tops. Use it all, taking care to cover each bun. Let rise for thirty minutes.
preheat oven to 350' F. Bake sticky buns for 35 minutes. Remove and let cool for at least 30 minutes before serving.
Tip: you can add butterscotch chips, chocolate chips, craisins, candied orange, or lemon peel, even M&M's if you desire. Make this recipe your very own by experimenting a little.
Seeeeeya; Chief Longwind ofthe North
Pastry Dough
1lb Potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt
If potato water is cool enough add 2TBS of Yeast to water and then add to previous mixture.
Add 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading
Let raise till double then roll out into a 1/8 inch rectangular sheet.
Filling:
1 stick salted butter
1/2 cup white sugar
1/2 cup raisins
1 cup broken pecan or walnut pieces
1 tbs. ground cinnamon
1 up water
Place the water into a pot over medium-high heat and bring to a boil. Add the raisins. Turn off the stove and let raisins steep for 8 minutes to plump.
Melt butter and spread all over the pastry sheet/ Evenly coat with sugar and cinnamon. Sprinkle nut pieces evenly over the pastry sheet. Strain the raisins and spread over pastry sheet. Jelly-roll the pastry sheet into a uniform log.
Sticky Glaze
2 sticks butter
1 cup firm pack brown sugar
1 tsp. vanilla extract
3 tbs. water
Combine ingredients is a saucepan over medium-high heat. Stir until butter is melted and sugar is dissolved. Pour half of the glaze into a nine by eleven baking pan. Spread evenly over pan bottom.
Sticky buns:
Cut pastry log into 1 inch thick pinwheels. Place each pinwheel sideways into baking pan. Pour remaining glaze over the tops. Use it all, taking care to cover each bun. Let rise for thirty minutes.
preheat oven to 350' F. Bake sticky buns for 35 minutes. Remove and let cool for at least 30 minutes before serving.
Tip: you can add butterscotch chips, chocolate chips, craisins, candied orange, or lemon peel, even M&M's if you desire. Make this recipe your very own by experimenting a little.
Seeeeeya; Chief Longwind ofthe North
