Slow Cooker Sticky Bun Bread

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* Exported from MasterCook *

 

Slow Cooker Sticky Bun Bread

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Breads Breakfast & Brunch

Slow Cooker Cooking

 

Amount Measure Ingredient -- Preparation Method

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FOR THE DOUGH:

1 tablespoon active dry yeast -- (not rapid rise)

3 tablespoons granulated sugar

1 1/2 teaspoons salt

3 tablespoons Lora Brody's Bread Dough Relaxer -- optional

1/3 cup vegetable oil

2/3 cup water -- plus extra to make a smooth, soft ball during

the first 5 minutes of kneading

3 cups all-purpose flour -- plus extra as needed

2 tablespoons unsalted butter -- softened

FOR THE FILLING:

3 tablespoons unsalted butter -- softened

1 1/2 cups raisins

1 cup toasted pecans or walnuts -- chopped

2/3 cup packed dark brown sugar

1 tablespoon ground cinnamon

FOR THE TOPPING:

1 cup confectioner's sugar

2 tablespoons unsalted butter -- softened

3 tablespoons hot water -- (to 4 tbsp)

1 tablespoon vanilla extract

 

To make the dough, place the yeast, sugar, salt, optional dough relaxer, oil,

2/3 cup of water, and 3 cups of flour in a large mixing bowl. Stir the

ingredients together with a wooden spoon, and then turn the dough out onto a

lightly floured work surface. Knead the dough gently, adding additional water

or flour to form a soft, supple ball of dough.

 

Use the butter to generously coat the inside of the slow cooker insert. Cover

the insert and turn the slow cooker on high for 5 minutes, or just until the

insert feels warm to the touch, and then turn it off. Place the dough in the

insert and cover. Allow it to rise until doubled in bulk.

 

While the dough is rising, toss the filling ingredients together with a fork in

a medium mixing bowl. Set aside.

 

When the dough has doubled in bulk, transfer it to a lightly floured work

surface. Cover the empty slow cooker and heat on high for 5 minutes to rewarm

the insert, and then turn it off. There should still be a coating of butter on

the sides of the insert. If not, coat it with more butter.

 

Use a rolling pin to roll the dough into a rectangle about 24 inches long and 8

inches wide. Scatter the filling mixture over the surface. Start with a long

edge and roll the dough, jelly roll style, to form a 24-inch long roll. Try not

to stretch the dough as you roll. Curl the roll into a tight spiral and place

it in the warmed slow cooker insert. Cover the slow cooker and allow the dough

to rise until almost doubled in bulk.

 

Preheat the oven 350ºF with a rack in the lower third, but not the lowest

position. (To accommodate the insert, you may have to remove the other

shelves.) Place the insert, uncovered, in the oven and bake for 40 to 45

minutes, until the crust is well browned and an instant-read thermometer

inserted in the center of rolls registers 200ºF.

 

While the loaf is baking, make the topping. Put the confectioner's sugar,

butter, and 3 tablespoons of water, and vanilla extract in a small bowl and stir

with a fork until smooth. Add just enough water, if necessary, so that the

topping flows slowly off the fork.

 

When the loaf is done, remove the insert from the oven and immediately invert

the contents onto a wire rack. Immediately invert the loaf again onto a serving

plate and spoon the topping over it. Cut the loaf into wedges and serve warm or

at room temperature.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 4626 Calories; 159g Fat (30.3% calories

from fat); 51g Protein; 772g Carbohydrate; 26g Dietary Fiber; 217mg Cholesterol;

3315mg Sodium. Exchanges: 19 1/2 Grain(Starch); 1/2 Lean Meat; 11 1/2 Fruit; 30

1/2 Fat; 20 Other Carbohydrates.

 

NOTES : I had a hunch that you could use the slow cooker as a dough proofer -- a

place to let bread dough rise -- and it's true. The slow cooker is perfect

because it's a warm, enclosed environment. The fact is, you can even place the

insert in the oven and bake the bread in it. Of course, you do end up with a

loaf of round bread, but in the case of these delicious sticky buns, the shape

is perfect.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0