Thanks for all of the lovely comments over the past few days – sorry for the relative quiet from me, I’ve been super busy since I got results and haven’t had time to cook anything. Today, however, Jun has been over and we’ve made a few things from my new book Ina Garten’s Barefoot Contessa: Back To Basics. I bought this book because I looove Ina Garten, whenever she’s on the food channels I watch her obsessively. I love everything she does, she’s pretty much my domestic goddess hero.
Anyway, this book is incredible. Everything in it looks so good, and because it’s Ina I trust her and the way she describes what she does. Funnily enough, I saw her making these amazing sticky buns on her show and then found the recipe in my book. I kinda had to make them.
They’re really simple and easy to make and they taste phenomenal. Seriously. I gave one to Momma Lee and she gobbled up another one immediately afterwards. I’ll be cooking a few things from Ina over the next few weeks so expect lots more from her! I love Ina. Seriously. The only downfall? My jaw got stuck together from the stickiness so I couldn’t eat any more! I may or may not have stashed a few away for later, though…
Ina Garten’s Easy Sticky Buns
Adapted from “Barefoot Contessa: Back to Basics”
170g unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped into large pieces
2 sheets frozen puff pastry, defrosted
2 tbsps unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsps ground cinnamon
1 cup raisins
1. Preheat the oven to 170 degrees C. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
2. Mix the butter and brown sugar with a wooden spoon in a bowl until well-combined, or in an electric mixer with the paddle attachment.
3. Place 1 rounded tbsp in each of the muffin cups and distribute the pecans evenly amongst them.
4. Lightly flour a work surface and unfold one sheet of puff pastry with the folds going left to right.
5. Brush with half of the melted butter, leaving a 1″ border on the puff pastry. Sprinkle with 1/3 cup of the brown sugar, 1 1/2 tsps of the cinnamon and 1/2 cup of the raisins.
6. Starting with the end nearest you, roll the pastry up snugly, finishing the roll with the seam side down.
7. Trim the ends of the roll about 1/2″ and discard. Slice into 6 equal pieces, about 1 1/2″ wide.
8. Place each piece, spiral-side-up in 6 of the muffin cups and flatten slightly with your hand.
9. Repeat with the second sheet of puff pastry to make 12 sticky buns.
10. Bake for 30-40 mins until the sticky buns are golden to dark brown on top and firm to the touch.
11. Allow to cool for 5 mins ONLY, invert onto parchment paper and cool completely.
12. Gorge yourself for breakfast, tea, after dinner, whenever you need a hit of these sweet treats. You can try to give away a few but you’ll probably be hanging onto them like a jealous lover, cramming them into your mouth at a ferocious speed…
Hope you enjoy them – we certainly did! Until next time, peace and love.