There are those here at the Tea Adventurers' Guild, and doubtless other places as well, who look upon breakfast as a mirror of dessert, as though sleep and sugar go hand-in-hand, no matter the order in which they happen to appear. I am a proud member of said group, and have decided to share with you one of my favorite morning desserts. It includes bacon, which, I am quite sure, precludes any and all argument about whether or not it is morning appropriate. However, we have been known to enjoy this particular bit of yum at various points during the day, and encourage such rebelliousness in you as well.
Bourbon Bacon Pecan Sticky Buns
The Lady's suggested tea pairings: Airship Afternoon or Golden Spires of Yunnan
Yield: 12 rolls
Ingredients:
Dough:
3/4 cup warm water- not hotter than 201 degrees Fahrenheit
2 1/4 teaspoons active Rapid Rise yeast
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
2 eggs
1/3 cup canola or vegetable oil
4 1/2 - 5 cups all purpose unbleached flour
Caramel Glaze:
1 1/2 cup brown sugar
12 Tablespoons butter
1/3 cup corn syrup
1/4 cup heavy cream
2 Tablespoons bourbon
Filling:
5 slices bacon, cooked and finely chopped, divided
3/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 Tablespoon butter, melted
Bacon Pecan Topping:
1/2 of the prepared caramel glaze
1/2 cup pecans, chopped coarsely
3 slices bacon, cooked and chopped
For the dough:
Attach dough hook to your stand mixer. Into mixer bowl add warm water, yeast, and 1 Tablespoon of sugar. Gently swirl once with a spoon and let sit for about five minutes, or until the yeast becomes slightly foamy. Add in remaining sugar and salt. Turn mixer on low. In a large measuring cup, whisk together buttermilk, oil, and eggs, and pour into mixer bowl. Allow to mix. Add 2 cups flour to mixer bowl and stir on low until incorporated. Add remaining flour in 1/4 cup increments until the dough is sticky but not sticking to the sides of the bowl or your hands. Remove dough from the mixer bowl and place in a new bowl that is lightly greased. Cover with plastic wrap and a dish towel and place in a dark, warm spot. If your dryer is running, you might try placing the bowl on top. Allow to rise 1-2 hours or until dough has roughly doubled in size.
For the caramel glaze:
In a medium saucepan, combine all the ingredients and whisk constantly over medium heat until the butter has melted and the mixture has combined. Remove from heat. Pour half of the caramel glaze into the bottom of a lightly sprayed 13 x 9 inch baking dish or casserole pan. Set aside the other half to use in the topping later.
Add the filling:
In a small bowl, whisk together the brown sugar, cinnamon, cloves, salt, and nutmeg. Roll out proofed dough into a 16 inch by 12 inch rectangle. Pour melted butter over the dough and distribute it over the surface with a pastry brush. Sprinkle the spice mixture over the melted butter. Sprinkle about half of the cooked and chopped bacon. Starting at the long edge of the dough, tightly roll the dough in on itself. When you reach the end of the dough, pinch together the seam and place seam side down on your work surface. Using a very sharp knife, cut the log of dough into 12 sections. Arrange the sections on top of the caramel glaze in the baking dish. Don't pack them too tightly, as they will need room for a second proofing. Cover the baking dish with plastic wrap and let rise again for 1-1 1/2 hours.
Bake rolls in an oven preheated to 350 degrees Fahrenheit for 25-30 minutes, or until the rolls register 180 degrees Fahrenheit on an instant read thermometer. Remove from oven and allow to cool slightly.
For the bacon pecan topping:
If the caramel glaze has thickened too much, reheat gently for a thinner consistency. Stir in the remaining bacon and chopped pecans. With a serving platter, cover the baking dish containing the sticky buns. Carefully invert the baking dish so the sticky buns fall out onto the serving platter. Top with the bacon pecan topping. Serve while warm.
Brennan, Lauren. "Bourbon Bacon Pecan Sticky Buns." Country Cleaver, 6 Feb. 2016,
www.countrycleaver.com/2013/09/bourbon-bacon-pecan-sticky-buns.html
The Lady's suggested tea pairings: Airship Afternoon or Golden Spires of Yunnan
Yield: 12 rolls
Ingredients:
Dough:
3/4 cup warm water- not hotter than 201 degrees Fahrenheit
2 1/4 teaspoons active Rapid Rise yeast
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
2 eggs
1/3 cup canola or vegetable oil
4 1/2 - 5 cups all purpose unbleached flour
Caramel Glaze:
1 1/2 cup brown sugar
12 Tablespoons butter
1/3 cup corn syrup
1/4 cup heavy cream
2 Tablespoons bourbon
Filling:
5 slices bacon, cooked and finely chopped, divided
3/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 Tablespoon butter, melted
Bacon Pecan Topping:
1/2 of the prepared caramel glaze
1/2 cup pecans, chopped coarsely
3 slices bacon, cooked and chopped
For the dough:
Attach dough hook to your stand mixer. Into mixer bowl add warm water, yeast, and 1 Tablespoon of sugar. Gently swirl once with a spoon and let sit for about five minutes, or until the yeast becomes slightly foamy. Add in remaining sugar and salt. Turn mixer on low. In a large measuring cup, whisk together buttermilk, oil, and eggs, and pour into mixer bowl. Allow to mix. Add 2 cups flour to mixer bowl and stir on low until incorporated. Add remaining flour in 1/4 cup increments until the dough is sticky but not sticking to the sides of the bowl or your hands. Remove dough from the mixer bowl and place in a new bowl that is lightly greased. Cover with plastic wrap and a dish towel and place in a dark, warm spot. If your dryer is running, you might try placing the bowl on top. Allow to rise 1-2 hours or until dough has roughly doubled in size.
For the caramel glaze:
In a medium saucepan, combine all the ingredients and whisk constantly over medium heat until the butter has melted and the mixture has combined. Remove from heat. Pour half of the caramel glaze into the bottom of a lightly sprayed 13 x 9 inch baking dish or casserole pan. Set aside the other half to use in the topping later.
Add the filling:
In a small bowl, whisk together the brown sugar, cinnamon, cloves, salt, and nutmeg. Roll out proofed dough into a 16 inch by 12 inch rectangle. Pour melted butter over the dough and distribute it over the surface with a pastry brush. Sprinkle the spice mixture over the melted butter. Sprinkle about half of the cooked and chopped bacon. Starting at the long edge of the dough, tightly roll the dough in on itself. When you reach the end of the dough, pinch together the seam and place seam side down on your work surface. Using a very sharp knife, cut the log of dough into 12 sections. Arrange the sections on top of the caramel glaze in the baking dish. Don't pack them too tightly, as they will need room for a second proofing. Cover the baking dish with plastic wrap and let rise again for 1-1 1/2 hours.
Bake rolls in an oven preheated to 350 degrees Fahrenheit for 25-30 minutes, or until the rolls register 180 degrees Fahrenheit on an instant read thermometer. Remove from oven and allow to cool slightly.
For the bacon pecan topping:
If the caramel glaze has thickened too much, reheat gently for a thinner consistency. Stir in the remaining bacon and chopped pecans. With a serving platter, cover the baking dish containing the sticky buns. Carefully invert the baking dish so the sticky buns fall out onto the serving platter. Top with the bacon pecan topping. Serve while warm.
Brennan, Lauren. "Bourbon Bacon Pecan Sticky Buns." Country Cleaver, 6 Feb. 2016,
www.countrycleaver.com/2013/09/bourbon-bacon-pecan-sticky-buns.html
