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26
an eye on the mixture and stop when it is nice
and creamy. Once the butter and sugar are nicely
mixed, stop and scrape the bowl well. Add the
lemon zest and mix for an additional 30 seconds
on Speed 5. Scrape down bowl and paddle.
Combine the lemon juice, eggs, yolks, and sour
cream in a small bowl. Whisk well to combine.
While mixing on Speeds 2 to 3, gradually add
one-third of the dry ingredients to the butter/
sugar mixture and then half of the wet
ingredients, alternating until all of the ingredients
are added and well mixed, pausing to scrape
down as needed.
Transfer the batter to the prepared Bundt pan.
Smooth to the edges of the pan and tap a few
times on the counter to remove any air bubbles.
Put in the preheated oven and bake until the
cake is set and a cake tester comes out mostly
clean, about 1 hour.
Allow cake to cool in pan on a cooling rack until
the pan is cool to the touch and then remove
from the pan.
While cake is fully cooling, prepare the glaze.
Put all of the glaze ingredients into a small bowl.
Whisk well until completely smooth, adding more
sifted sugar or cream to achieve desired
consistency.
Once the cake is cool, place it on the cooling
rack atop a baking pan (or foil or parchment,
something that will catch excess glaze). Drizzle or
spread over cake as desired. Allow glaze to set
and cake to cool completely before cutting and
serving.
Nutritional analysis per serving:
Calories 403 (45% from fat) • carb. 51g • pro. 5g • fat 20g
sat. fat 13g • chol. 111mg • sod. 185mg • calc. 420mg
fiber 1g
Pecan Sticky Buns
The Cuisinart
®
Stand Mixer makes it easier than
you’d ever imagine to make a large amount of light,
silky smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
¹⁄
³
cup warm water (105°F to 110°F)
¹⁄
³
cup granulated sugar, divided
2¼ teaspoons active dry yeast
½ cup fat-free milk
5¹⁄
³
tablespoons unsalted butter, cut into
1-inch pieces, room temperature
1 large egg
3½ cups unbleached, all-purpose flour
¾ teaspoon kosher salt
Topping:
¾ cup pecans, chopped and divided
¹⁄
³
cup granulated sugar
¾ teaspoon ground cinnamon
1½ tablespoons unsalted butter, room
temperature
½ cup raisins
5¹⁄
³
tablespoons (²⁄
³
stick) unsalted butter,
melted
½ cup packed light brown sugar
Nonstick cooking spray
To make dough: Stir together the warm water,
1 teaspoon of the sugar and the yeast in the
Cuisinart
®
mixing bowl. Let stand until foamy,
about 5 minutes.
Once the yeast has proofed, add the milk, butter,
and egg. Attach the flat mixing paddle and mix
on Speed 2 to break up egg. Add the flour and
salt, and mix to just combine. Remove flat
mixing paddle and attach dough hook. Select the
DOUGH setting and the WHITE BREAD program.
At the end of the program the dough should be
smooth and spring back to the touch. If sticky,
add 1 tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry, add 1
tablespoon of water at a time.
At the end of the kneading process, press the
dial to pause the program. Remove the dough
hook and cover bowl with a damp towel or
plastic wrap and let rise for the allotted 60
minutes (the dough should double in volume in a
room temperature setting, about 70°F. Enriched
doughs, meaning ones with additional fat/butter/
milk/sugar, take longer to rise than traditional
breads. It is likely that this bread dough will need
an additional 30 minutes or so).
To make topping/assemble buns: In a small bowl,
combine half of the pecans, sugar and cinnamon.
Reserve. Transfer dough to a lightly floured
surface and punch dough down. Roll into a
20 x 12-inch rectangle. Spread with the softened
butter (1½ tablespoons), sprinkle with cinnamon/
sugar mixture and top with raisins. Beginning on
long side (this is easiest if it is the side closest to
you), roll dough up tightly and pinch seam to
seal. Using a sharp knife, cut into 18 slices
(about ¾ inch thick). Pour melted butter evenly
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