Maple Bacon Sticky Buns

from the Better Bacon Book iPad app
courtesy of Heather Carlucci of Print in New York

• 1 3/4 cup whole milk
• 4 1/2 teaspoons active dry yeast
• 2 large eggs
• 1 tablespoon fine sea salt
• 6 1/2 cups all-purpose flour
• 1 stick unsalted butter, softened
• 1 cup light brown sugar
• 1 tablespoon ground cinnamon
• 2 cups maple syrup
• 2 tablespoons unsalted butter
• 1/2 pound thickly sliced bacon

Mise en place.


Heat milk very slowly to 105 degrees F. I think I was at least ten degrees above this, but I manage to proof (not kill the yeast) for the directed 10 minutes.


Yeast, milk, and eggs.


Add the butter and the flour and mix until the dough pulls away from the bowl.


Dough on my "clean" work space.


I think either Carlucci or the editor neglected to note that the recipe would make at least 2 rectangles 12 by 6 by 1/4 inch.


Here's the other half with brown sugar patted down and cinnamon sprinkled onto its surface.


Tried to pinch it up as well as I could. It became easier after I chilled it in the fridge.


I had to proof the dough in a warm space until doubled for 20 minutes. I decided to heat the oven for a few minutes and then turn it off and used that.


Cutting the rolls would've been such a pain in the ass if I hadn't read ATK's technique of cutting the sticky buns with floss. It was mint-flavored, but there was no aftertaste to the sticky buns.


An awful lot of maple syrup. Dark Grade A from Trader Joe's.


Ready for the oven. The buns are sitting on a glaze of maple syrup and butter.

Frying the bacon.


Fried bacon.


Cutting the bacon into a small dice while the rolls baked.


Maple syrup, bacon, and butter.


Bake for 25 minutes at 350 degrees F.


Everyone loved them. New roomie Marc H had two.

Recipe as requested by Brittney G.:

1. Warm the milk in a small saucepan over very low heat until it reaches 105 degrees F (use an instant-read thermometer to measure), then add the yeast and let it proof for 10 minutes.  our into the bowl of a stand mixer fitted with a  dough hook, add the eggs and salt, and stir until combined.  Add the flour and the stick of softened butter and continue mixing until the dough is silky and pulls away from the sides of the bowl.
2. Transfer to a clean work surface and roll the dough into a rectangle 12 inches long, 6 inches wide, and 1/4 inch thick.  Sprinkle with the brown sugar and cinnamon, then roll up like a jelly roll and frigerate.
3. In a small saucepan over high heat, bring the maple syrup and remaining butter to a boil.  Pour a layer of glaze 1/8 thick into the bottom of a 10-inch baking pan.
4. Remove the dough from the refrigerator and slice crosswise into 2-inch rounds.  Arrange the piece 1/2 inch apart on the glaze-covered baking pan, then set in a warm place to proof for 20 minutes.
5. Heat the over to 350 degrees F.  Bake the buns for 25 minutes.  While the buns are baking, cook the bacon, in a skillet over medium heat until lightly browned but not crispy.  Drain on paper towels, cut into small dice, and add to the saucepan with the rest of the maple glaze.  Return the pan to a boil, then remove from the heat and keep warm.
6. When the buns are finished baking, immediately turn them onto a plate so that the glazed sides are facing up.  Top each bun with a liberal amount of additional glaze, and serve warm.