Name: Overnight Sticky Buns
Cuisine: International
Ingredients: Dough; 3 large eggs, at room temperature; 3/4 cup buttermilk, at room temperature; 1/4 cup granulated sugar; 1 1/4 teaspoons table salt; 2 1/4 teaspoons instant yeast; 4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface (21 1/4 ounces); 6 tablespoons unsalted butter, melted and cooled until warm; Caramel Glaze; 6 tablespoons unsalted butter; 3/4 cup packed light brown sugar (5 1/4 ounces); 3 tablespoons corn syrup (light or dark); 2 tablespoons heavy cream; 1 pinch table salt; Cinnamon-Sugar Filling; 3/4 cup packed light brown sugar (5 1/4 ounces); 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1 pinch table salt; 1 tablespoon unsalted butter, melted; Pecan Topping; 3 tablespoons unsalted butter; 1/4 cup packed light brown sugar (1 3/4 ounces); 3 tablespoons corn syrup (light or dark); 1 pinch table salt; 1 teaspoon vanilla extract; 3/4 cup pecans, toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and c (3 ounces)

Ingredients

Dough

3 large eggs, at room temperature

3/4 cup buttermilk, at room temperature

1/4 cup granulated sugar

1 1/4 teaspoons table salt

2 1/4 teaspoons instant yeast

4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface (21 1/4 ounces)

6 tablespoons unsalted butter, melted and cooled until warm

Caramel Glaze

6 tablespoons unsalted butter

Method

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1.
For the dough:. In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time). Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours. For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Set baking dish aside. To assemble and bake buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in eve

Overnight Sticky Buns

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