1 st Place Pamela McFall McKean County Bacon Chestnut Sticky Buns 4 tsp milk 1 cup plus 3 tbsp flour 1 tbsp sugar, 1/4 tsp sugar 1/4 tsp salt 1 tsp active dry yeast 2 tbsp butter 1/2 an egg 1/2 cup chopped chestnuts 3 tsp heavy cream 2 tbsp butter 1 tbsp honey 3 tbsp brown sugar pinch of salt 1 tbsp Golden Barrel corn syrup Chocolate wafers Insides 1/4 cup bacon 4 tbsp butter 1/4 cup chestnuts 1/4 tsp cinnamon 4 tbsp brown sugar Preheat oven to 350 degrees. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, and salt. Bring to a boil add chestnuts and bacon pieces, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Set aside. Buns Cream together the butter, brown sugar and cinnamon. Set aside. Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out dough to a rectangle. Evenly spread the cinnamon sugar mixture on top and
sprinkle with 1/2 chestnuts and 1/2 bacon. Reserve remaining pecans and bacon for tops. Roll tightly and slice. Loosely cover pan with plastic wrap. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour. Arrange a rack in middle of oven; preheat to 350 degree. Bake, rotating pan halfway through until buns are golden brown, filling is bubbling, about 20 minutes. Let cool for 5 minutes. Spoon remaining glaze over, melt chocolate and drizzle over top. Let cool in pan on a wire rack. Enjoy buns warm or at room temperature. Preparation Heat milk in a small saucepan over medium heat. Transfer milk to a bowl; stir in sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add 1/2 egg; whisk until smooth. Combine remaining sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add room-temperature butter, a bit at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in sized, 1 1 1/2 hours. Chill dough for 2 hours. 2
2 nd Place Pamela Foor - Bedford County Orange Marmalade Sticky Bun 1/3 cup sugar 1 egg 1/2 cup milk 2 tsp grated orange peel 3/4 tsp salt 1/2 tsp nutmeg 1 package dry yeast 3 3/4-4 cups flour 1/2 cup warm water In a saucepan combine sugar, butter, milk and salt. Cook over medium heat until butter is melted. Cool to warm (105 degrees 115 degrees). In a large mixing bowl, dissolve yeast in 1/2 cup warm water; add butter mixture, egg; 2 tsp grated orange peel, nutmeg and 2 cups flour. Beat at medium speed until smooth. Stir in enough remaining flour to make the dough easy to handle. Turn out on floured surface; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Roll out into a rectangle. Spread with 2 tbsp. soft butter. In bowl combine filling: 2 tbsp grated orange peel 1/2 tsp cinnamon 1/4 cup orange marmalade 1/4 cup Golden Barrel corn syrup Spread dough with filling mix. Roll up jelly roll style. Slice and place into a greased 8x8 inch pan. Bake at 350 degrees for 30 to 35 minutes or till browned. Remove from oven, turn out, spread with 1/4 cup orange marmalade. In saucepan combine: 1/4 cup sugar 2 tbsp butter 1/ cup sour cream 2 tsp grated orange peel Cook over medium heat until mixture comes to a boil. Pour over warm buns.
3 rd Place Brenda Moore York County Grandmas Cheesey Caramel Apple Sticky Buns 2 pkgs active dry yeast fast rising 1/3 cup sugar 1/2 cup warm water 4 eggs 3/4 cup scalded milk 1 tsp salt 1/2 cup butter 5 cups flour In mixing bowl dissolve yeast in water Let stand for 6 minutes, add milk, butter, sugar, eggs and 1 cup of flour. Stir until dissolved. Add rest of flour a little at a time. Knead about 6 minutes until elastic. Place in greased bowl, cover and let rise until it doubles in size. Filling 4 Tbsp soft butter 1/2 cup chopped fine apple 1/2 cup brown sugar 1/4 cup caramel ice cream topping 1/2 cup soft cream cheese 2 tsp cinnamon Punch dough down and roll into a rectangle, spread butter, mix cream cheese with caramel ice cream topping, then spread this on top of butter, then sprinkle with brown sugar and cinnamon. Roll up long ways and slice into thick slices. 1/4 cup butter 1/4 cup heavy cream 1 cup brown sugar 1 cup pecans 1/4 cup Golden Barrel molasses Melt butter and mix with brown sugar, molasses, and cream, place in buttered 8x8 pan, add pecans. Place slices on top of mixture about 9 slices. Cover and let it rise until doubled in size. Bake in preheated oven at 350 degrees for 20-25 minutes or until brown. Take from oven and invert onto serving plate. Serves 9.
4 th Place Linda Shellenberger York County Caramel Apple Sticky Buns 1 cup warm water 1/2 cup nonfat dry milk 4 tbsp active dry yeast 1/2 tsp salt 2/3 cup sugar 2 eggs 1/2 cup butter 4 1/2 cups all purpose flour Filling 1/4 cup butter, softened 1 tbsp cinnamon 2 tbsp sugar 1/2 cup finely chopped apples 11/4 cups brown sugar 1/4 cup Golden Barrel syrup 3/4 cup butter 2 cups finely chopped apples 1/4 cup honey 2 cups chopped pecans Mix 1/4 cup water, yeast and pinch of sugar. Let stand until foamy. Beat in remaining sugar, butter, dry milk and salt. Beat in eggs, one at a time. Add remaining 3/4 cup water, yeast mixture and flour. Knead about 5 minutes. Cover and let rise until doubled. Roll dough to (2) 9x12 rectangles. Spread with softened butter and sprinkle with cinnamon, sugar and apples. Roll up and cut each log into 12 pieces. Heat topping ingredients in saucepan and pour into baking dishes. Sprinkle with apples and pecans. Place cut pieces on top, cover and let rise about 1 hour. Bake at 375 degrees for 30 minutes. Cool slightly and invert onto serving plate or pan.
5 th Place Matthew Brown Lancaster County Walnut Sticky Buns 1 1/2 cups milk, heated between 105 degrees F and 110 degrees F 3 1/2 tsp quick-rising yeast Pinch of white sugar 1/2 cup butter, melted and cooled 3 eggs, room temperature 7 cups flour 3/4 cup white sugar 1/1/2 tsp salt Filling 1/2 cup butter (1 stick), at room temperature 2 cups dark brown sugar 2 tbsp ground cinnamon 1. Grease three 8x8 baking pans with shortening. 2. Combine milk, yeast, and pinch of sugar in a mixing bowl. Let sit 5 minutes until bubbles began to form on surface of milk. 3. Add melted butter, eggs, flour, sugar, and salt. Combine with electric mixer and a dough hook attachment on low speed until combined, scraping down sides of the bowl. 4. Turn mixer to medium speed and let mix 8-10 minutes until dough is smooth. 5. Cover bowl with damp towel and let rise in warm place for 1 hour. 6. Turn dough onto floured surface. Knead a few times. Roll into a 24 x18 rectangle. 7. Using spatula or hands, spread softened butter over dough. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over buttered dough. 8. Roll into a 24 inch log. Slice into 12 buns.
9. Evenly divide topping into three greased 8x8 pans. Place four buns in each pan, and allow buns to rise in a warm place for 30 minutes. 10. Preheat an oven to 350 degrees F. Bake buns for 25-30 minutes, or until golden brown. Remove from oven, and flip pans immediately out onto a cutting board or silicon baking mat. Allow to cool, and enjoy! 1/2 cup butter (1 stick) 1/4 cup honey 3/4 cup dark brown sugar 1/4 tsp salt 1/2 cup heavy cream 1 1/2 cups chopped walnuts 2 Granny Smith apples, peeled, cored, and finely chopped 1. Heat the butter, honey, dark brown sugar, and salt in a small saucepan, stirring occasionally until sugar dissolves. Bring to a boil, and slowly add cream (mixture will bubble and spurt, so be careful). Boil until the mixture reaches a deep golden brown color. 2. Add the walnuts and apples, and boil another few minutes or until apples are slightly tender.