Prune-Filled Pecan-Caramel Sticky Buns

Name: Prune-Filled Pecan-Caramel Sticky Buns
Yield: Makes 12 buns; serves 12
Cuisine: United States
Ingredients: 1½ teaspoons active dry yeast (slightly more than ½ package); ¼ cup plus 2 tablespoons lukewarm water; ½ teaspoon salt; 3 tablespoons sugar; 2½ cups all-purpose flour; ¼ cup (½ stick) unsalted butter, cut into pieces, softened; ¾ cup packed light brown sugar; 2 tablespoons dark or light corn syrup; 6 tablespoons (¾ stick) unsalted butter, melted; 2 large eggs; ¼ cup lukewarm milk; 1 teaspoon pure vanilla extract; 1 cup Prune Lekvar (recipe follows) or store-bought prune puree; ¾ cup pecan pieces

Preparation info

Makes 12 buns; serves
12

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Cinnamon buns were first popularized in Philadelphia in the 19th century. When made well—with real butter, rarely found in commercial versions—a good cinnamon sticky bun can be among the most delicious and evocative of all baked goods. In this rendition, the dough is spiraled around a moist orange-scented prune filling.

Ingredients

Dough

¼ cup plus 2 tablespoons lukewarm water
1½ teaspoons

Americas
United States
Pennsylvania:Philadelphia
Cake
Dessert
Vegetarian

Method

DOUGH: In a large bowl, combine the 2 tablespoons lukewarm water and the yeast; let stand until bubbly, about 10 minutes.
Add the remaining ¼ cup lukewarm water, the