The Sticky Cowgirl (Lone Star Sweets, Book 2) (15 page)

Lissa’s Amazon Book List:

Single Titles:

Love and Tattoos

Slide Down On Me

Simple Need

Carnal Ecstasy

Ink Spots

The Swing

The Demon is an Angel

Stick Shift

Pink Buttercream Frosting

Arctic Shift

Twisted Up

Melting Jane

Keep It Together

Trouble in The Making

Wait For Me

Arresting Holli

Series:

Blue Jeans and Hard Hats:

Sweet Caroline

Cracklin' Rosie

Forever In Blue Jeans

Lone Star Sweets:

The Cupcake Cowboy

The Sticky Cowgirl

Masked:

Masked

UnMasked

Revealed

The Bar Next Door:

Malachi's Word

Eli’s Promise

Coming Soon:

In The Corner

Shifting Currents

The Tattooed Barista

Drive Shaft

Maple Sticky Buns

Ingredients:

For dough:

1/4 cup warm water (105°F to 115°F)

1 envelope dry yeast

1/3 cup old fashioned oats (rolled)

1/3 cup granulated sugar

3 tablespoons unsalted butter, cut into pieces

2 teaspoons grated lemon peel

1 1/2 teaspoons salt

1 1/4 cups whole milk

1 large egg

1 large egg yolk

2 teaspoons pure vanilla extract

4 1/2 cups (about) unbleached all purpose flour

Vegetable oil

For syrup:

1 cup pure maple syrup

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter

1 cup (packed) brown sugar

Filling:

1/2 cup (packed) brown sugar

2 teaspoons ground cinnamon

For assembly and baking:

3 tablespoons unsalted butter, melted

Directions:

To make dough:

Place water in small bowl. Sprinkle yeast over it and stir to blend. Let stand until yeast dissolves, about 8 minutes.

Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles form around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture to 105°F to 115°F, about 10 minutes.

Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in 3 cups flour. Using firm spatula or large wooden spoon, beat batter for 100 strokes. Cover bowl with plastic wrap; let rest 10 minutes.

Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough. Turn dough out onto floured surface. Knead gently until smooth and a slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.

Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Meanwhile, prepare syrup and filling.

To make syrup:

Butter two 13 x 9 x 2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat bottom of dishes evenly. Cool.

To make filling:

In a small bowl, mix sugar and cinnamon.

To assemble and bake:

Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12 x 18-inch rectangle. Brush dough with melted butter. Sprinkle cinnamon sugar evenly over dough, leaving a 1/2-inch plain border on 1 long side. Starting at the opposite long side, roll dough jelly roll style, forming log. Pinch seam to seal.

Using heavy large knife, score log into 12 equal pieces, then cut. Place 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans tightly with plastic wrap. (Can be prepared 1 day ahead. Refrigerate overnight.)

Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.

Position rack in center of oven and preheat to 375°F. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.

Remove from oven. Immediately, place large baking sheet over 1 baking dish and turn over, flipping buns onto baking sheet. Repeat with second baking pan and large baking sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered 375°F until heated through, about 15 minutes.) Serve warm.

(Adapted from
Epicurious
)

Raspberry Lemon Swirls

For the Dough:

1 cup milk, whole or 2%

2/3 cup granulated sugar

1 1/2 tablespoon active dry yeast

1/2 cup (1 stick) unsalted butter, softened to room temperature

2 large eggs

1/2 teaspoon fresh lemon zest

1/2 teaspoon salt

4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for dusting the counter

For the Filling:

1 heaping cup fresh raspberries (if using frozen, do not thaw)

1/3 cup granulated sugar, plus 1/2 cup sugar for dusting

1 teaspoon fresh lemon zest

1 teaspoon cornstarch

1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled

For the Glaze:

1 1/2 cup powdered sugar

2 tablespoons fresh squeezed lemon juice

1 tablespoon water

To make the dough:

In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warmed milk into the bow of an electric stand mixer fit with a paddle attachment. Gently, stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble (If it doesn’t, the yeast isn’t good). Once frothy, add butter, eggs, fresh lemon zest, and sea salt to the yeast mixture. Slowly, add 4 1/4 cups flour. Beat on low speed with the paddle attachment for 2 minutes. Turn the mixer off, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes.

Dust a counter with flour. Carfully, place the dough onto the counter Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky.

Place dough in a large, lightly oiled bowl. Sprinkle with a bit of flour. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.

While dough rises, grease a 9×13-inch pan with butter and set aside.

To make the filling:

In a medium bowl, toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries slightly as you stir. Set aside.

In a medium saucepan, melt butter until it is browned and fragrant. Let cool slightly.

To assemble the rolls:

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute (do not punch down dough). Roll dough into roughly, a 10x20-inch rectangle. Brush the butter over the dough, followed by the filling. Sprinkle the dough and fruit with 1/2 cup granulated sugar.

Working quickly, tightly roll up the dough from the long side farthest away from you. Score and cut the log into 12 even pieces. Carefully, place the rolls, cut side up, into the prepared pan. The rolls will release juice into the bottom of the pan. Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until risen.

Preheat oven to 400 degrees F. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.

To make the glaze:

In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls and serve warm.

Makes 12 rolls

(Note: These rolls can be made using other berries and fruits as well, with or without the lemon zest and lemon juice. You can blackberries, strawberries, blueberries, or chopped sweet cherries.)

(Adapted from
Food and Wine
and
Joy The Baker
)