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Mini Sticky Buns

12

This tasty treat is courtesy of baker Seth Greenberg, owner of Seth Greenberg's Just Desserts, and uses a homemade Glaze and Brown Sugar Mixture.

  • Servings: 48
  • Yield: Makes 4 dozen

Source: The Martha Stewart Show, December Winter 2008

Ingredients

  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (100 to 110 degrees), plus more for raisins
  • 12 tablespoons plus 1 1/2 teaspoons unsalted butter, plus more for muffin tins
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon white vinegar
  • 1/2 teaspoon plus 1/8 teaspoon coarse salt
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup sour cream
  • 1 2/3 cups all-purpose flour, sifted, plus more for work surface
  • 1 cup bread flour, sifted
  • 1 cup raisins
  • Glaze
  • 1 1/2 cups toasted pecans, very coarsely chopped
  • 1 cup packed Brown Sugar Mixture
  • 1 tablespoon ground cinnamon
  • Boiling water

Directions

  1. In a small bowl, mix together yeast and warm water; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together 11 tablespoons butter and granulated sugar on medium speed, scraping down sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.

  2. Add vinegar, salt, and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture and continue to mix, scraping down the sides of bowl with a spatula as necessary.

  3. In a large bowl, whisk together both flours. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.

  4. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 5 hours or refrigerated overnight.

  5. Preheat oven to 100 degrees with racks in upper and lower thirds. If dough has been refrigerated, remove from refrigerator and let stand until it comes to room temperature. Place raisins in a small bowl and add enough hot water to cover. Let stand for 5 minutes and drain.

  6. Set out four 12-cup or two 24-cup nonstick mini-muffin pans. Lightly butter the top of the pan (in between each muffin cup). Place about 1 teaspoon Glaze inside each muffin cup and sprinkle each with 4 to 5 pecan pieces, pressing into glaze; set aside.

  7. Lightly flour a work surface. Punch down dough and turn out onto work surface; knead until smooth, about 2 minutes. Shape dough into a rectangular shape with one of the long sides facing you. Roll out dough into a 48-by-4-inch rectangle; brush off excess flour.

  8. Melt remaining tablespoon plus 1 1/2 teaspoons butter, and brush evenly over dough. Sprinkle dough evenly with Brown Sugar Mixture, leaving a narrow strip of unsugared dough on the edge closest to you. Top sugar with raisins and sprinkle dough evenly with cinnamon. Using a rolling pin, press filling evenly into dough.

  9. Beginning with the long side facing you, tightly roll dough away from you into a log; cut dough crosswise into 48 pieces. Place each piece into a prepared muffin cup, tucking the loose end under the center. Place a roasting pan on the bottom of oven and fill with boiling water. Divide muffin tins between 2 baking sheets and transfer to oven. Let dough rise for 30 minutes.

  10. Remove sticky buns and roasting pan from oven. Increase oven temperature to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

  11. Transfer sticky buns to oven and bake for 11 minutes. Using a long, narrow spatula, tap down on the top of each sticky bun and tuck any loose ends back into muffin cups. Continue baking until golden brown, 14 to 17 minutes more. Remove from oven and let stand 1 minute.

  12. Turn out sticky buns onto parchment paper-lined baking sheets, lifting pan straight up to remove. Let cool slightly before serving.

Reviews Add a comment

  • worancher
    28 JUL, 2012
    This is a fabuluos recipe. Not for the novice baker, but anyone that complains should learn how to bake, then try again. The final results are certainly worth the effort. My husband says they are the best he has ever eaten. I agree.
    Reply
  • bethmclaughlin
    16 MAR, 2009
    I finally mastered Seth Greenberg's Sticky Buns (Schneken)...THANK YOU! They're just as fabulously delicious as Martha said they would be. The trick for me was to not put the dough in my refrigerator overnight, to let it sit out for 5 hours instead, and to set my oven to 350 instead of Seth's burning 375.
    Reply
  • bethmclaughlin
    26 JAN, 2009
    Martha states the yeast should be proofed; however, she doesn't add sugar to proof it, she just adds water. What brand of yeast does she use?
    Reply
  • bethmclaughlin
    16 JAN, 2009
    I printed the recipe, bought the ingrediants, followed appropiately; however, I could have died when my oven temperature wouldn't go lower than 170 degrees. I shut off the oven and maintained what I could to keep the oven 100 degrees, so the dough did rise; however, the glaze burned in the final baking process (exactly per show results). The next week I tried them again, but again, the outside burned before internal bun cooked. Please help!
    Reply
  • GeezLouise
    5 JAN, 2009
    I don't know what all the fuss is about. I made these this past weekend and they turned out wonderful. My dough didn't rise almost at all when I left it overnight in the fridge, but that never stops me from using it. It rolled out fine, I did use less brown sugar only because I didn't have enough and I also only used light brown sugar, and they did rise when I proofed them. The cook time was accurate, about 30 minutes and they turned out with a wonderful salty sweet taste.
    Reply
  • bakingfiend
    21 DEC, 2008
    Thank you gr8danegirl for your enthusiasm and understanding of a complex recipie. THIS IS NOT AN EASY RECIPE, IF YOU MISS A STEP OR SLACK OFF IT WILL NOT TURN OUT RIGHT. The printed recipe is correct, I will say it again. Also, if you think there is too much brown sugar/raisins, take some out. Remeber, they should be rolled into the dough. If your caramel is grainy, you might have had to much sugar, but more likely is that when you blended it, you didn't let it cream long enough.
    Reply
  • gr8danegirl
    15 DEC, 2008
    I was really shocked with all of the sour comments made regarding this recipe. My 10 year-old daughter and I tried this recipe and the entire family loved them. Granted, it's quite a process, however, anything worth doing is worth doing well, right? It's a labor of love, as it should be.
    Reply
  • mcptsr1
    13 DEC, 2008
    MARTHA YOU MADE SUCH A BIG DEAL OUT OF THIS RECIPE THAT WE ALL WANT TO TRY IT, ESPECIALLY FOR THE HOILDAYS. i DON'T THINK ALL OF THE PEOPLE THAT COMMENTED ARE "INEXPERIENCED BAKERS". THIS WAS OBVIOUSLY TOO DIFFICULT OF A RECIPE FOR SETH TO CUT EDIT INTO A HOME RECIPE. I WILL NOT WASTE MY TIME AND TRY ANOTHER. AND SOMEONE OUT THERE AT MARTHA STEWART PAY ATTENTION TO THE COMMENTS AND HELP US OUT!! WE COUNT ON THE QUALITY OF A MARTHA STEWART PRODUCT, SO KEEP UP YOUR GOOD REPUTATION.
    Reply
  • janicepvd
    10 DEC, 2008
    I have not made these yet but I am slightly annoyed that associated recipes are not just embedded with the recipe they relate to. I have to go to another recipe and print it and then it won't be included with the recipe unless I create my own document with both of them. Martha and her staff should understand how inefficient this is.
    Reply
  • nannyoftwo
    8 DEC, 2008
    I wrote this recipe down from the TV show and tried them today. Of course, I used the 11 teaspoons of butter for the dough. The dough didn't rise and the whole mess went in the garbage. Now that I have the correct recipe, I'm going to give it one more try. After reading the comments, I'm not too optimistic but I really had my heart set on a really fabulous sticky bun and had promised the neighbors I'd share.
    Reply