Walnut Sticky Buns

This past weekend, on top of all of the usual weekend chores, packing and shopping; I thought it would be a good idea to get a head start on putting together a few posts to go up while I’m on vacation.

For weeks now, the only thing I’ve been able to think about for any length of time, is the warm Caribbean sunshine.  The closest thing I could think of here was a warm from the oven sticky bun.

This dough is a snap to come together if you use a food processor.  It can always be done the old fashioned way with a pastry blender or two knives, but that would take more time than I like to spend.

From start to finish these only take half an hour until you’re pulling them out of the oven to eat.

Walnut Sticky Buns

2 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

2 tsp allspice, divided

1/2 cup butter, divided

1 egg

3/4 cup milk

1 tsp vanilla

3/4 cup walnuts

1/2 cup dark brown (or demerara ) sugar

1/4 cup brown sugar

Preheat the oven 400°.

In a small bowl, mix the walnuts, brown sugar and 1 tsp allspice.  Set aside.

In the bowl of a food processor, mix the flour, salt, sugar, baking powder, remaining allspice and 1/4 cup of the butter.  Pulse together until it has the consistency of sand.  In a measuring cup, whisk together the milk, egg and vanilla.  Mix the  wet ingredients into the dry and pulse until it starts to come together.  Turn the dough out onto a floured counter and knead gently until it comes together.  Roll it out into a rectangle approximately 10 x 18 inches (25 x 45cm).

Melt the remaining 1/2 cup of butter and liberally brush the dough.  Reserve the remaining butter.  Top the dough with 3/4 of the walnut mixture.

Starting from the top, roll the dough over the filling.  Pinch each of the ends and tuck them under the roll.  Cut the roll into 12 pieces.

Grease each cup of a 12 cup muffin pan with butter.

Mix the remaining butter and maple syrup into the walnut mixture.  Spoon some of the mixture into the bottom of each of the cups.  Place one piece of the roll into each cup and bake for 22-25 minutes.  Place the muffin pan on a cookie sheet to catch any potential drips.

While they’re still warm, tip them out of the muffin pan onto the cookie sheet.  Enjoy.

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This entry was posted in Bread, Buns & Rolls, Nuts, Recipes, Sweets and tagged , , , , , , , , , , . Bookmark the permalink.

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