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Pecan currant sticky buns

Time 45 minutes
Yields Makes 12 buns
Pecan currant sticky buns
(Ricardo DeAratanha / Los Angeles Times)

Dough

1

Stir together one-half cup warm milk, yeast and a pinch of sugar in a small bowl until the yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start with new yeast.)

2

Put the flour, remaining sugar and salt in a mixer bowl and mix with a dough hook at low speed until combined.

3

Whisk together the remaining 1 cup milk and the eggs in a small bowl, then add to dry ingredients along with the yeast mixture and mix at medium speed until a very soft dough forms, about 2 minutes. Add the butter and continue beating until the dough is smooth and elastic, about 4 minutes (dough will be very sticky).

4

Rinse a large bowl with hot water, then put the dough in the wet bowl and cover tightly with plastic wrap. Let the dough rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.

Filling

1

Stir together all of the ingredients in a small bowl.

Syrup

1

Combine the one-half cup butter, sugars, corn syrup and heavy cream in a 1-quart saucepan and heat over low heat, stirring, until the butter is melted. Bring to a simmer and simmer, stirring, for 2 minutes.

Assembly

1

Butter the muffin cups. Spoon 2 tablespoons warm syrup into each muffin cup.

2

Turn the dough onto a well-floured surface and dust with flour. Roll out into a 16- by-12-inch rectangle with a floured rolling pin. Turn the dough if necessary so the long side is nearest you. Brush off the excess flour, then spread evenly with the softened butter.

3

Sprinkle the filling evenly over the dough. Beginning with the long side near you, roll up the dough to form a 16-inch-long log and press the seam to seal.

4

Cut the log crosswise into 12 rounds. Arrange the buns cut sides up in the muffin cups. Cover loosely with oiled plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 hour.

5

Put a rack in the middle of the oven and heat the oven to 350 degrees. Bake the buns until puffed and golden, 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then invert the buns onto a rack and cool slightly. Serve warm.

From “The Gourmet Cookbook.” Use extra-large muffin tins (muffin cups with a capacity of 1 cup).

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