Thank you, Paderno USA, for the fantastic (and enormous) Silicone Rolling Mat and Heavy Duty Half Sheet Pan. Giveaway now closed.
Stay tuned at the end of the post for a giveaway of one of each.
Remember that Chai Apple Cheesecake Tart I made last month? I got to show of Paderno’s Mandolin Vegetable Slicer and their Deep Dish Non-Stick Fluted Mold. This month, I’m using the slightly less flashy but oh so useful Paderno Counter Pastry Mat and Heavy Duty Half Size Bun Pan to bring you these Coffee Pecan Porter Sticky Buns. And just like last month, I’ll be giving away both a rolling mat and a half sheet pan to a lucky reader, so find out how to enter at the end of this post.
I always had a vague idea about making sticky buns using both the rolling mat and the bun pan, but I was a bit hazy on what kind of sticky buns to make. And then I saw a bottle of Fearrington Winter, a limited edition seasonal beer from Fullsteam Brewing in Durham. A Coffee Pecan Porter. And that is really all I needed to see. I scooped up that 22oz beauty and brought her home with me.
I reduced some of the beer by about 75% to make a thin syrup to use as part of the “sticky” that gets spread in the pan before placing pecans and the buns on top. I used half a cup (4 oz) of straight beer, not reduced, in the dough itself as well. I brought in some other winter flavors to both reinforce and complement the porter: maple syrup and espresso powder. I wanted to let the flavors in the beer shine, so I left all other spices except for salt on the shelf. The resulting buns are full of coffee pecan flavor that really does justice to the beautiful seasonal beer from Fullsteam. The reduction itself is just off-bitter, but all trace of bitterness evaporates magically in the oven, leaving behind a malty, deeply caramelized almost toffee topping for the buns.
How I Used the Paderno Products
Shockingly, I decided to roll out the dough on the pastry rolling mat. It’s an enormous surface–just about 3 feet x 2 feet, much larger than a full sheet pan. The bottom of the mat sticks to the counter so it doesn’t slip around. It doesn’t have suction cups or anything; it’s just the texture of the mat itself and the slightly sticky (you know what I mean if you have a Silpat or other similar baking mat).
The rules on the Paderno website say that you don’t need any additional flour when rolling on their pastry mat. I did have some slight sticking, but I was also working with a rich and slightly slack dough. I think just to be on the safe side I will spray the mat with just a smidge of oil because I don’t like to use extra flour when rolling. I will say that the sticking was minimal, even when I rolled the dough into a huge rectangle–close to 2 feet by maybe 18″. When rolling up the filled dough into a cylinder, I used my bench knife to gently unstick the stuck parts, and the whole thing rolled up with minimal effort. If I had rolled on the naked counter top, I would still be trying to roll up that dough and would currently be sticky bun-less.
I baked on the bun pan, placing my 9″ round tin of buns on one half and placing the rest of them on parchment on the other side of the pan. The half size bun pan is about the size of a standard jelly roll pan although to my eye, the sides are a smidge higher. You can bake jelly roll cakes in this pan. You can roast meat or vegetables. It’s a very sturdy surface that hasn’t warped in my hot oven, and I’ve used it several times from everything from oven fries to catching drips from another pan to these sticky buns.
I do hate a pan that warps in the oven, and for it’s warplessness alone, I’m in love. It’s also bright and shiny (although I don’t expect it to stay that way with all the uses I’m finding for it). This is a very versatile pan, and at $11.95, it’s twice the pan at half the cost of other “big names” that I own.
Making the Coffee Pecan Porter Sticky Buns
Sticky buns are pretty much made the way that cinnamon rolls are. (Read my sticky bun/cinnamon roll post to see me make both treats from the same dough and filling.) For both, you roll out the dough into a large rectangle, slather on some filling, roll the dough up into a cylinder and cut into rolls. I use dental floss for that part, working it under the roll and then pulling the ends in opposite directions to cleanly slice the buns.
For cinnamon rolls, just pan up, let rise, bake and glaze.
For sticky buns, you put a layer of sticky goo in the bottom of the pan, pile on a bunch of nuts, pan up the rolls on top and then bake. Once they cool slightly, you turn them out onto a plate so the gooey bottoms are now the tops. Voila: sticky buns.
Here’s the rolling process, neatly collaged for you:
I also used a round of parchment in the bottom of my 9″ pan as an assist in getting the buns to flip out cleanly once baked. Easy.
And now, without further ado, I give you “Fearrington Winter” Coffee Pecan Porter Sticky Buns.
For the Dough
- 4 oz coffee porter, (I used Fearrington Winter)
- 2.5 oz whole milk
- 4 egg yolks
- 1 whole egg
- 1 1/2 teaspoons kosher salt
- 3 oz melted butter
- 2 oz maple syrup
- 20 oz all purpose flour
- 2 teaspoons active dry yeast
For the Filling
- 6 oz (1 1/2 sticks) unsalted butter, softened
- 2 oz maple syrup
- 7 oz brown sugar, (dark brown preferred, but use what you have)
- 2 Tablespoons espresso powder or freeze dried coffee
- 1/4 teaspoon kosher salt
For the Pecan Goo
- 12 oz coffee porter, , simmered until reduced to 3 oz, cooled down to room temperature
- 9 oz brown sugar, (dark brown preferred, but use what you have)
- 2 oz (1/2 stick) butter
- 1/2 teaspoon kosher salt
- 3 oz pecans, , toasted and chopped fine
- pecan halves or pieces sufficient to spread over the goo, , either in a pattern or just all over
For the Dough
- This is a straight dough, so put all the ingredients for the dough in the bowl of your stand mixer. Put the yeast on top of the flour with all the rest of the liquid ingredients "under" the flour.
- With the dough hook, mix on low speed until the dough comes together.
- Turn the speed up to medium-low to medium and knead for about 10 minutes, until the dough is smooth, supple and extensible (stretchy). Admire its beauty.
- Shape the dough into a smooth ball and wrap it in plastic wrap. Refrigerate overnight. If you want to bake the same day. Shape the dough into a ball, spray the top with pan spray and let rise, covered, in a warm place until doubled in bulk. Press out the gases and then continue rolling and shaping.
- The next day, remove the dough from the fridge and place on your Paderno Pastry Mat or on a lightly floured or oiled surface.
For the Filling and the Pecan Goo
- Mix all the filling ingredients together. I usually use my hand to squeeze all the ingredients together. It speeds things up, but you can also use the mixer if you want or just a fork or whisk.
- In another bowl, mix together the beer reduction, the brown sugar, butter and kosher salt.
- Set both aside so they're handy.
To Shape and Finish
- Roll out into an enormous rectangle, about 2 feet by 18". This can take a long time, so every once in awhile, cover the dough and let it rest for 15 minutes or so, then come back and roll some more. Try to get it into as much of a rectangle as you can. This minimizes waste and makes the roll easier to shape.
- Spread the filling evenly all over the surface of your rectangle of dough.
- Evenly sprinkle on the toasted and chopped pecans.
- Feel free to bake in two round pans if you don't want to bake some "free form" on a tray. Regardless, split the pecan goo in half and spread half in each round pan or half in a round pan and half in whatever else you're baking in. This would make great monkey bread, so you can even get crazy and spread the goo on chopped up pieces of the filled dough and pile them into a loaf pan to rise and bake. But I digress.
- Arrange the pecan halves or pieces however you want on top of the goo. Place them flat sides up. That way when you flip them over, the tops of the pecans will be on top.
- Roll up the pecan-covered dough from a long end into a cylinder, pinching the seam together so it doesn't come apart.
- Slice off each end of the dough so you have lovely spirals throughout. You can of course bake these ends--I did--but they won't be as pretty.
- Slice the remaining cylinder into buns of whatever thickness you like. Mine were about 1 1/2".
- Place each bun spiral side up on the mat and press it down slightly with the palm of you hand. place the buns in the prepared pan/s allowing them to barely touch. You can also bake these guys individually in muffin tins, so do what you like.
- Spray the tops of the buns lightly with some pan spray or a mist of oil, cover and let rise in a warm place until puffy, about 1-1 1/2 hours.
- Place the buns in a cold oven and then turn the oven on to 400F. Let the oven preheat to 400F and then turn the heat down to 350F. Bake for about 30-40 minutes or until the internal temperature of the dough is 195-200F. You may have to cover the tops with foil during the last 15 minutes or so if you think the buns are browning too much.
- Remove from the oven and let cool for about 30-45 minutes until the buns are still very warm but not super hot. This gives the buns a chance to set up outside of the hot oven and also gives the goo a change to thicken up.
- Place a large platter over the tin of buns and carefully flip everything over so the buns come out. Rearrange any nuts that may have stuck in the pan (although nothing stuck in mine but just a tiny bit of the goo).
- Let cool a bit more and serve warm with coffee. Or beer.
And there you have it. I hope you enjoy these guys as much as I’ve been enjoying them. I also gave somemto a few neighbors yesterday. They were all Very Very Happy. If you love a good sticky bun, please give these a try!
Now keep reading so you can enter for chances to win the Paderno Pastry Mat and the Half Size Bun Pan. You will find both useful for so many kitchen tasks.
UPDATE: Giveaway is now Closed
Paderno USA Giveaway And now, it’s Paderno giveaway time! For readers in the US only, please enter for your chances to win a Paderno Counter Pastry Mat ($49) and Half Size Bun Pan ($11.95). Here are the ways you can enter. Please make sure you have a valid email address associated with your entries: Leave a separate comment for each entry. It makes it much easier for me to count all the entries that way. Thank you! Leave a comment here telling me what you would make using the counter pastry mat and or the half size bun pan. That’s one entry. Go to the Paderno USA site and leave a link in another comment showing me what else you would love to own and use. That’s entry two. Subscribe to Paderno USA’s blog, Let’s Get Cooking, and leave a comment saying that you did. If you already are subscribed, let me know that too. That makes three chances. Share the giveaway with your friends and/or fans on facebook. Use the facebook share button to the right or at the bottom depending on if you’re on a desktop or mobile device). You can also mouse over any photo and share that way. That’s chance number four. Use the Pinterest share button on any photo or over to the right (or bottom, depending) to share one of the photos to Pinterest. Please tag @PadernoUSA and @onlinepastrychf in the Pin. Leave a comment here saying that you did. Entry number five. Tweet the giveaway using the share buttons either on any photo or over to the right/bottom. Leave a comment here letting me know you did and what your twitter handle is. And that, my friends, gives you six chances to win. The giveaway will run from publishing (2/27/2015) through Friday, March 13 at 7pm. I’ll choose a winner using random.org and email you. That gives you two weeks to enter and share it around so others can enter too.
Good luck in the giveaway, friends. Enjoy the sticky buns.
I’d like to extend another big thank you to Paderno USA for sponsoring this giveaway. I really appreciate the quality of their products, and I’m excited to introduce them to you if you don’t already know them.
Thanks so much for reading. Have a lovely day.