Bobby Flays Sticky Buns With Orange Honey Brown Sugar Glaze And Toasted Almonds Recipes

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SALMON WITH BROWN SUGAR AND MUSTARD GLAZE



Salmon with Brown Sugar and Mustard Glaze image

For a delicious go-to dinner, try Bobby Flay's Salmon with Brown Sugar and Mustard Glaze recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

Steps:

  • On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
  • Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

Nutrition Facts : Calories 413 calorie, Fat 28 grams, SaturatedFat 6.5 grams, Cholesterol 97 milligrams, Sodium 501 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 35 grams, Sugar 3 grams

BISCUIT STICKY BUNS



Biscuit Sticky Buns image

Provided by Bobby Flay

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Butter, for greasing
4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk or 6 tablespoons buttermilk powder
3 tablespoons unsalted butter, softened
1/4 cup granulated pure cane sugar
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped toasted pecans, plus more for topping
6 tablespoons unsalted butter
1 1/4 cups packed light brown muscovado sugar
1/2 cup heavy cream
Pinch fine sea salt

Steps:

  • For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
  • Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
  • For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
  • Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
  • For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
  • Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
  • Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.

ORANGE STICKY BUNS



Orange Sticky Buns image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h20m

Yield 8 rolls

Number Of Ingredients 20

Nonstick cooking spray, for greasing the pan
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
2 tablespoons honey
1/4 teaspoon fine salt
1 cup packed light brown sugar
2 teaspoons freshly grated orange zest (from 1 orange)
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon ground cloves
1 tablespoon unsalted butter, melted
3 cups all-purpose flour, plus more for flouring work surface
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
6 tablespoons unsalted butter, melted

Steps:

  • For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
  • In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
  • For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
  • For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
  • Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

PARKER HOUSE ROLLS



Parker House Rolls image

Provided by Bobby Flay

Categories     dessert

Time 2h45m

Yield about 24 rolls

Number Of Ingredients 8

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

Steps:

  • Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
  • Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
  • Preheat the oven 350 degrees F.
  • Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

STICKY BUNS



Sticky Buns image

Provided by Bobby Flay

Time 7h45m

Yield 12 rolls

Number Of Ingredients 20

Softened butter, for bowls and baking pan
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, zest finely grated
1 cup sliced almonds, lightly toasted
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup granulated sugar, plus a pinch
1/4 cup unsalted butter
1 1/2 teaspoon pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 granulated sugar
1 tablespoon ground cinnamon

Steps:

  • Butter a 9 by 13-inch baking pan.
  • Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
  • Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
  • Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
  • Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
  • Preheat the oven to 350 degrees F.
  • Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

EASY ALMOND STICKY BUNS



Easy Almond Sticky Buns image

Provided by Bobby Flay

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Nonstick baking spray
6 small or 3 large brioche buns, split
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons cinnamon sugar
1/2 cup golden syrup, such as Lyle's
1/2 cup light brown sugar
1/4 cup orange marmalade
1 teaspoon finely grated orange zest plus 2 tablespoons orange juice
2 tablespoons heavy cream
Pinch of fine sea salt
3/4 cup toasted slivered almonds

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
  • Butter the cut sides of the buns with half of the soft butter and sprinkle with the cinnamon sugar.
  • Melt the remaining butter in a medium saucepan over high heat. Add the golden syrup and brown sugar and cook until melted and smooth. Whisk in the marmalade and orange zest and juice and cook, stirring occasionally, for 2 minutes. Whisk in the heavy cream and salt. Pour the syrup mixture into the baking dish and scatter the almonds evenly over the top.
  • Put the buns in the syrup, cut-sides down, and bake until the syrup is bubbly, about 20 minutes. Remove to a cooling rack and let cool for 10 minutes. Invert (carefully!) onto a platter and eat.

BOBBY FLAY'S STICKY BUNS WITH ORANGE-HONEY-BROWN SUGAR GLAZE AND TOASTED ALMONDS



Bobby Flay's Sticky Buns with Orange-Honey-Brown Sugar Glaze and Toasted Almonds image

Yield 8 to 10 buns

Number Of Ingredients 18

1 package active dry yeast
1/4 cup plus a pinch of granulated sugar
1 cup milk, warm (about 110°F)
4 tablespoons (1/2 stick) unsalted butter, plus more, melted, for brushing the dough
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
3/4 teaspoon fine salt
1 cup packed light muscovado sugar
8 tablespoons (1 stick) unsalted butter, cut in half, plus extra for the baking pan
1/2 cup fresh orange juice
Grated zest of 1 orange
1/4 cup honey
1 1/2 cups sliced almonds, lightly toasted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup packed light muscovado sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Steps:

  • To make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl; set aside until foamy, about 5 minutes.
  • Melt the butter in a small saucepan. Whisk the butter, vanilla, and egg yolk into the yeast.
  • Whisk the flour, remaining 1/4 cup granulated sugar, and the salt together in a large bowl. Stir in the yeast mixture to make a sticky dough. Knead the dough on a floured work surface until it is soft and elastic, 6 to 8 minutes. Shape it into a ball and brush it with a little melted butter. Place in a bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
  • Remove the dough from the bowl and gently knead for a few minutes to deflate. Re-form it into a ball. Return it to the bowl, cover with buttered plastic wrap, and refrigerate for 4 hours.
  • To make the glaze, generously butter a 9×13-inch baking pan. Combine the muscovado sugar, butter, orange juice, zest, and honey in a medium saucepan and bring to a boil over high heat. Stir occasionally until the mixture thickens and the sugar dissolves, about 5 minutes. Carefully pour the glaze mixture into the buttered pan, evening it out by tilting the pan. Sprinkle the almonds over the top. Set aside to cool slightly while you prepare the buns.
  • Roll the dough into a 10×18-inch rectangle with a long edge facing you. To make the filling, spread the 4 tablespoons butter over the surface. Combine the muscovado sugar, granulated sugar, and cinnamon in a small bowl, and scatter the mixture over the butter. Roll the dough into a long tight cylinder; pinch the long edge to seal. Using fine string or dental floss, cut the cylinder into 1 1/2-inch-thick rolls. Evenly space the rolls, cut side up, on top of the caramel mixture in the pan. Cover, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
  • Preheat the oven to 350°F.
  • Place the baking pan in the oven and bake the buns until golden, 30 to 35 minutes.
  • Remove the pan from the oven and let rest for 5 minutes before inverting the buns onto a large platter. Serve warm.

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