The Art of Making Sticky Buns with Puff Pastry
When we used to make sticky buns at Baref Contestant, we made them with a yeast dough that had to rise overnight in the refrigerator. I mean who has time for that? So, I thought it's got to be a better way. So, I thought puff pastry maybe I can make them with puff pastry. Oh my God, they're so good and they take like 10 minutes to prepare.
To start making these sticky buns with puff pastry, we need 12 tablespoons of unsalted butter - that's 1 and 1/2 sticks. A third of a cup of brown sugar is also required. I use light brown sugar because it really matters. We want the butter to be room temperature so we can mix it just right.
We're making these sticky buns in muffin pans, so we'll put like a tablespoon in the bottom of each cup. These are actually done upside down, so we'll put the brown sugar and pecans and butter in the bottom and then the pastry on top. And when they're done, I'm going to dump them out and they'll be right side up. That's the process of creating the base layer.
For the puff pastry topping, I was hoping it would be as good as the original, but what I found out is that it's even better! You can buy frozen puff pastry in the grocery store or especially food stores. What we do is defrost it overnight in the refrigerator. We want to keep it really cold because it's crucial that the butter stays really cold in the sheets of puff paper pastry.
We need a third of a cup of brown sugar, sort of packed lightly and leave a little border like an inch and a half around the outside. Then we distribute the brown sugar evenly again, leaving a 1.5-inch border. Next, we add raisins - half a cup of raisins should be about right now. We're going to roll it up pretty tightly but not press on it; just roll it up snugly.
The reason we leave an edge is that the butter will make this puff pastry stick at the edge. So, I'm going to cut off the ends just so you don't have a ragged edge. Then we'll cut each half in thirds and these are just going to go right into our pans with the brown sugar and butter and pecans.
To finish making our sticky buns with puff pastry, we need to press them lightly into the oven at 4°C for about 30 minutes until the pastry is firm to the touch and the butter and brown sugar and peans are caramelized.
"WEBVTTKind: captionsLanguage: enwhen we used to make sticky buns at baref contestant we made them with a yeast dough that had to rise overnight in the refrigerator I mean who has time for that so I thought it's got to be a better way so I thought puff pastry maybe I can make them with puff pastry oh my God they're so good and they take like 10 minutes to prepare first I need 12 tbspoon of unsalted butter that's 1 and 1/2 sticks a third of a cup of brown sugar I use light brown sugar it's really important that the butter be room temperature so you can mix it just mix those together okay that's that these are all made in muffin pans so I'm just going to put like a tablespoon in the bottom of each cup these are actually done upside down so I'm putting the brown sugar and pecans and butter in the bottom and then the pastry in the top and then when they're done I'm going to dump them out and they'll be right side up so that's the butter and sugar now I'm going to put some peans on the top of each one okay that's the topping now for the puff pastry when I thought of making this with puffed pastry I was hoping it was going to be as good as the original and what I found out is it's even better you buy frozen puff pastry in the grocery store or especially food store what I do is I defrost it overnight in the refrigerator you want to keep it really cold cuz it's important that the butter stay really cold in the sheets of puff paper pasty so put this on a board a little bit of flour so it doesn't stick no point in making it if it sticks to the board or the counter so I'm just going to unfold this perfect little bit of melted butter brush on the pastry the key to this is really keeping it very cold cuz when the heat of the oven hits the butter in the pastry it causes steam to rise and that's actually what makes it light and Flake okay need a thir of a cup of brown sugar sort of pack it lightly and I'm going to leave a little border like an inch and a half around the outside and then just distribute the brown sugar around so it's even okay so that's the brown sugar and one and 1 12 teaspoons of cinnamon so just distribute it evenly again leaving at 1 and 1/2 in Border and then next part is raisins half a cup of raisins that should be about a half a cup now what I'm going to do is roll it up you want to roll it up pretty tightly but not press on it you want to just roll it up snugly and that's why the flow is important because you just don't want it sticking to the board and this is the reason you leave the edge so the butter will make this puff pastry stick at the edge I'm going to cut off the ends just so that you don't have a ragged Edge I'm going to cut it in half and then cut each half in/ thirds okay and then these are just going to go right into these pans with the brown sugar and butter and pecans just press them lightly okay into the oven 4° for about 30 minutes until the pastry is firm to the touch and the butter and brown sugar and peans are C paralizedwhen we used to make sticky buns at baref contestant we made them with a yeast dough that had to rise overnight in the refrigerator I mean who has time for that so I thought it's got to be a better way so I thought puff pastry maybe I can make them with puff pastry oh my God they're so good and they take like 10 minutes to prepare first I need 12 tbspoon of unsalted butter that's 1 and 1/2 sticks a third of a cup of brown sugar I use light brown sugar it's really important that the butter be room temperature so you can mix it just mix those together okay that's that these are all made in muffin pans so I'm just going to put like a tablespoon in the bottom of each cup these are actually done upside down so I'm putting the brown sugar and pecans and butter in the bottom and then the pastry in the top and then when they're done I'm going to dump them out and they'll be right side up so that's the butter and sugar now I'm going to put some peans on the top of each one okay that's the topping now for the puff pastry when I thought of making this with puffed pastry I was hoping it was going to be as good as the original and what I found out is it's even better you buy frozen puff pastry in the grocery store or especially food store what I do is I defrost it overnight in the refrigerator you want to keep it really cold cuz it's important that the butter stay really cold in the sheets of puff paper pasty so put this on a board a little bit of flour so it doesn't stick no point in making it if it sticks to the board or the counter so I'm just going to unfold this perfect little bit of melted butter brush on the pastry the key to this is really keeping it very cold cuz when the heat of the oven hits the butter in the pastry it causes steam to rise and that's actually what makes it light and Flake okay need a thir of a cup of brown sugar sort of pack it lightly and I'm going to leave a little border like an inch and a half around the outside and then just distribute the brown sugar around so it's even okay so that's the brown sugar and one and 1 12 teaspoons of cinnamon so just distribute it evenly again leaving at 1 and 1/2 in Border and then next part is raisins half a cup of raisins that should be about a half a cup now what I'm going to do is roll it up you want to roll it up pretty tightly but not press on it you want to just roll it up snugly and that's why the flow is important because you just don't want it sticking to the board and this is the reason you leave the edge so the butter will make this puff pastry stick at the edge I'm going to cut off the ends just so that you don't have a ragged Edge I'm going to cut it in half and then cut each half in/ thirds okay and then these are just going to go right into these pans with the brown sugar and butter and pecans just press them lightly okay into the oven 4° for about 30 minutes until the pastry is firm to the touch and the butter and brown sugar and peans are C paralized\n"
