Lavender Sticky Buns

Saturday, June 28, 2008

I made these with the idea that if I made my own treats, they’d have less calories. Or I’d be more justified. Or Safeway’s just didn’t look good. Or, I really love the confidence and security that comes from knowing I can make anything I want to eat (good thing I am not interested in candy- that I have never done!). A blog I read calls this Little House syndrome--I totally agree. I love Big Woods—the list of what they chores they did which day, how they used everything but the squeal from butchering their pig, etc.

Lavender Sticky Buns
I used 2 9’ round pans, but may update this recipe later if I try it with a 9x13.
I threw in the lavender because I had a jar of lavender honey to use up and our CSA box has been giving us a fresh bunch each week—it gave a nice smokey accent to all the sweetness.

Ingredients: Dough
1 cup warm water
2 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tbs Vanilla
¼ c ground Walnuts (NOT pecans)
2 large eggs
~ 5 all purpose flour

1 1/4 cups (packed) golden brown sugar
1/2 cup unsalted butter, melted
1/4 cup lavender honey
1/4 cup dark corn syrup
1/4 cup water
2 cups mixed pecans and walnuts ( I did 1 1/2 cups pecan halves, ½ cup walnuts)

6 tsp brown sugar
2 tsp ground cinnamon
1 tsp nutmeg
2 tsp mashed lavender flowers
4 tbs butter, melted
2 tbs chopped pecans and walnuts

Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. In a separate bowl, beat remaining sugar, butter, walnuts, vanilla until blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 ½ cups flour, 1/2 cup at a time. 1 cup flour onto work surface and knead until smooth and elastic, adding more flour as needed.
Butter another large bowl. Add dough; turn to coat. Let dough rise in warm area until doubled, about 3 hours.

Butter two 9-inch round cake pans. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Split glaze between the pans, and sprinkle 1 cup of nuts on top of each.

Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle.
Brush melted butter over each piece. Mix remaining filling ingredients and sprinkle on top of butter. Starting on long edge, roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Let buns rise until doubled (1 hr or so).

Preheat oven to 375°F. Bake buns until deep golden brown, about 20 minutes at 375, then 5 at 350. Turn hot buns out onto a separate platter (they will stick if you leave them in the pans)

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