Mother's Day rolled in with sunshine, warm spring weather and ooey gooey drippy caramel. Testing out the waters with Dufour Puff Pastry dough, I paid a visit to one of Ina Garten's simple but wonderfully delicious recipes... Sticky Buns. We love Ina because she does not skimp on the butter. This love for all things butter is what gives her an edge on those who would rather produce something "tasty" with "1/2" the fat. Face it friends, the flavor is in the fat!
For full on fat flavor, I chose to try out Dufour's Puff Pastry Dough. Their dough is made with real butter, not vegetable shortening. Delicious to say the least. Add on another cup of butter to your sticky buns, and you have officially arrived at a place some call "fat heaven".
Yes, this recipe will work. Yes it is delicious. Yes it is laden with fat and sugar. As my grandmother would always say.... A moment on the lips... forever on the hips!
Caramel Sticky Buns Recipe - adapated from Ina Garten's Recipe
1 package Dufour Puff Pastry Dough - defrosted
12 tbs. softened butter
1/3 cup light brown sugar
1/2 cup pecans, chopped
2/3 cup light brown sugar
3 tsp. high quality cinnamon
2/3 cup raisins
2 TBS butter, melted and cooled
Line a large cookie sheet with parchment paper. Oven to 375. Butter the insides of a standard muffin tin with butter. Place muffin tin on parchment lined cookie sheet.
In mixer with the paddle attachment, whip 12 tbs softened butter with 1/3 cup light brown sugar. Take mixture and add tablespoonfuls to the bottom of each muffin tin. Pat the butter mixture so it covers the bottom of each tin. Distribute pecans on top of the butter mixture. In separate bowl, mix together sugar, cinnamon and raisins.
On lightly floured surface, unwrap your first sheet of puff pastry dough. Place on surface with the long edge facing perpendicular. With pastry brush, brush the entire sheet, save 1" from the long edge of the dough. Take half of your mixture and sprinkle over the dough, not on the 1" edge. Begin rolling the dough as if you were rolling up a jelly roll. Slice roll in half and then each half into thirds. You will have six little spirals. Place each one, with the spiral side up on top of the butter mixture in the muffin tin. Repeat with the second sheet of pastry dough.
Place baking sheet and muffin tin into the oven. Check at 25 minutes. It will probably take 35 minutes to reach the nice golden stage. You do not want these to burn. Take out when golden brown and firm to the touch. Let rest for only 5 minutes. Turn muffins out onto parchment paper. Let cool completely and move to platter for serving.
Serving up a piece of fat heaven for all the beautiful mothers out there!
Happy Mothers Day Mom!
Loads of ooey gooey caramel love! Megan