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This bread takes about 4 hours to make from start to finish. For easy dough to work with and produce light and soft bread, we strongly recommend that you measure flour for dough with weight. The dough clearance uniformly and stretch it in step 6, so resistant to using a lot of dust flour. Fast rolling the dough tube in step 7 will result in unsuitable rolls; Keep the cylinder slightly slack. Bake this bread in metal instead of glass or ceramic, baking pan. We love dark corn syrup and candlenuts here, but mild corn syrup can be used, and the beans can be removed, if desired.
Shake water and flour together in a small bowl until there are no bumps. Microwave, shake every 25 seconds, until the dough thickens to a rigid, smooth concentrate, like a pudding that forms a mound when dropped from the tip of the whisk into the bowl, 50 to 75 seconds.
In a standing mixer bowl, beat the flour paste and milk together until smooth. Add egg and egg yolk and shake until incorporated. Add the flour and yeast. Fit stand mixer with hook dough and mix at low speed until all flour dampened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and stir at medium-low speed for 5 minutes. Stop the mixer and add the butter. Continue to mix at medium-low speed for another 5 minutes, swipe the lattice dough and the side of the bowl half way (the dough will stick to the bottom of the bowl).
3. Move the dough to a light counter.
Knead briefly to form the ball and transfer the sides of the stitches to the oiled bowl lightly; Ply thin dough dough with a spray of vegetable oil and cover the bowl with plastic wrap. Let the dough rise to just double in volume, 40 minutes to 1 hour.
4. For Topping
By the cookcountrytv.com recipes topping has a good added that could be the dough rises, oil 13 with a 9 inch metal skillet. Beat melted butter, brown sugar, sugar, corn syrup, and salt together in a medium bowl until smooth. Add water and shake until incorporated. Pour the mixture into a saucepan and saucepan prepared to cover the bottom. Sprinkle evenly with pecan, if using.
5. Turn the dough off to the table with a little flour.
Press the dough gently but forcefully to release the air. Work from center to pat, pat and stir to form 18 x 15 inch with long edge closest to you. Sprinkle the dough content, leave the 1 inch limit along the top edge; Smooth fill a thin layer with your hands, then press the mixture gently until the dough is attached.
6. Bake the Bread
Bake the bread on the shelf until golden brown, about 20 minutes. Tent with aluminum foil and bake until the center of the dough registers at least 200 degrees, 10 to 15 minutes longer. Let the cold bread in the pan on the wire rack for 5 minutes. Put the framed toast on the bread and carefully turn over. Preheat and let the bread cool for 5 minutes. Using a spoon, pull the glaze on a piece of bread to the bread. Let cool at least 10 minutes longer before serving.
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