Brown-sugar and pecan sticky buns

work in progress

finished product! a little smashed from the flip inversion-

I'll work on that but taste was excellent

technique to fold in the butter into the dough

My sister in law subscribed me to a monthly food magazine, and I made this new recipe that was really good.

Dangerously good -

makes 12

active time-25 min. total time 55 min. + resting

Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it's exceptional with homemade.

Ingredients:

all purpose flour, for work surface

*1 recipe basic pizza dough or 2 lbs. store bought pizza dough thawed if frozen

1 cup plus 6 T. unsalted butter (2 3/4 sticks) room temp.

1 cup packed dark-brown sugar

1.5 cups pecans, chopped

1/2 teasp. coarse salt (I used ground sea salt)

*Basic Pizza Dough:

2 packets active dry yeast

2 T. sugar

1/4 cup olive oil, plus more for bowl and brushing

2 tsp. coarse salt

4 cups all-purpose flour (spooned and leveled), plus more for work surface

1) pour 1.5 cups warm water into large bowl; sprinkle with yeast and let stand until foamy, about 5 min.

2) wisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

1) On a floured work surface, roll dough to a 10 x 18 inch rectangle. (Love how they share the size!) Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter (see steps 1-3 in photo above) Roll dough to a 10 x 18 inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

2) Preheat over to 350

In a small bowl, combine sugar, pecans, and salt. Leaving a 1/4 inch border dot dough with 6 T. butter and sprinkle with sugar mixture. Starting at the long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece cute side down into two jumbo muffin pans or a 9 x 13 inch baking pan.

3) Bake until golden brown and cooked through, 30-40 min. rotating pans halfway through. Immediately invert buns onto a serving latter or baking sheet. Serve Warm.

561 cal. 36.7 g fat, 6.3 g protein, 54.3 g carb