It’s National Sticky Bun Day with Patti Hilton of Wild Wing Cafe

Wild Wing Cafe is in Barefoot Landing at 4706 Hwy 17 S, North Myrtle Beach, SC 29582.
Laura Pence,

Patti Hilton of Wild Wing Cafe was in the studio with sticky buns, stuffed peppers and mushrooms, biscotti and more!

Be sure to check out some of her recipes.

Call (843) 361-9464 or, visit them online.

Wild Wing Cafe is in Barefoot Landing at 4706 Hwy 17 S, North Myrtle Beach, SC 29582.

STICKY BUNS

For the dough

  • 1/4 cup warm water (105 to 115°F)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar, divided
  • 3/4 cup milk
  • 4 tablespoons unsalted butter, at room temperature, plus more for greasing
  • 3 large egg yolks
  • Up to 1 tablespoon finely grated orange zest, to taste
  • 1 1/4 teaspoons salt
  • 3 to 4 cups all-purpose flour, divided, plus more for dusting

For the filling

  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter

For the topping

  • 3/4 cup firmly packed light brown sugar
  • 4 tablespoons unsalted butter
  • 3 tablespoons honey
  • 1 tablespoon light corn syrup
  • 1 1/2 cups (6 ounces) coarsely chopped pecans

Make the dough:

In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended.

Switch to a dough hook and then, again on low speed, slowly incorporate more flour, a few tablespoons at a time (up to 1 cup more), until the dough pulls away from the sides of the bowl.

Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.

Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).

After the dough has risen, punch down. Turn out onto a lightly floured surface and let sit 20 minutes

  1. Make the filling:

Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.

  1. Roll out the dough, sprinkle with cinnamon sugar:

On a floured surface, roll dough out into a 12″ x 18″ rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture.

Roll into a cylinder, make crosswise cuts:

Starting with the long side, roll dough into a cylinder. Place seam side down and cut crosswise into 15 slices.

Make the topping:

In a 1-quart saucepan, combine brown sugar, butter, honey, and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9 x 13-inch pan and sprinkle pecans on top.

Place dough rounds, flat side down, on top of prepared topping:

Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Bake:

Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats, about 30 to 60 minutes.

Preheat the oven to 375°F. Bake buns until golden, 25 to 30 minutes.

Remove from the oven and invert:

Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

 

 

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