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Area woman’s Stickey Bun recipe wins

Courtesy photo Winners from the Sticky Bun Competition at the 103rd Pennsylvania Farm Show in Harrisburg (left to right): Second prize winner, Brenda Harper, Pennsylvania Furnace, Centre County; third prize winner Sharon Kurtz, Emmaus, Lehigh County; and fourth prize winner, Pam Foor, Everett, Bedford County, with her daughter’s — Courtney Foor — first prize winning sticky buns (left) and Pam Foor’s stickey buns (right). Courtney also lives in Everett, Bedford County.

Courtney Foor of Everett, Bedford County, won first place with her take on a Pennsylvania favorite in the Sticky Bun Contest on Jan. 11 at the 103rd Pennsylvania Farm Show in Harrisburg.

Unlike the Blue Ribbon Apple Pie contest, this competition does not require bakers to qualify with wins at local county and community fairs. The Sticky Bun Contest is open to all bakers of any age level. This year the contest had 22 entries.

The sticky buns were judged on overall appearance, taste, lightness, texture, and consistency of size. This year’s entries varied by decoration and flavor.

The first round required each judge to try all seven sticky buns from their table and select four to create an overall top 12. These top 12 sticky buns were tasted by all three judges, and from there, they debated on a top five.

Prizes for the contest were first place, $500; second place, $100 and third place, $50.

Top Five Sticky Buns

1st — Courtney Foor, Everett, Bedford County

2nd — Brenda Harper, Pennsylvania Furnace, Centre County

3rd — Sharon Kurtz, Emmaus, Lehigh County

4th — Pam Foor, Everett, Bedford County

5th — Tonya Sherry, Hegins, Schuylkill County

Winning recipe by Courtney Foor:

Southern Style Stickies

Ingredients:

1/4 cup unsalted butter

1 cup milk

1 package yeast

3 1/2 cups all-purpose flour

1/4 cup sugar

1 egg

1/2 teaspoon salt

Filling:

1/2 cup brown sugar

1 tablespoons ground cinnamon

1/4 cup unsalted butter; softened

Topping:

1 tablespoon golden barrel light corn syrup

1 teaspoon kosher salt

1 cup sugar

1/3 cup pecans

3/4 cup heavy cream

3 1/3 tablespoons bourbon

Instructions:

Preheat oven to 350 degrees Fahrenheit. In a small bowl, microwave the butter and milk on high heat for one minute. Stir until butter is melted.

In the bowl of a stand mixer, whisk together the milk mixture and the yeast until combined. Add in the sugar, egg and three cups of flour on medium speed. Turn to high speed and gradually add remaining flour. Mix on high until dough forms a ball. Cover bowl with damp cloth for 10 minutes.

While the dough rises, make the sticky sauce. Place pecans on a cookie sheet, toast for 10-12 minutes.

Transfer pecans to cutting board and chop. In a saucepan, add sugar, corn syrup and 3 tablespoons bourbon.

No need to stir.

Have cream ready and set aside. Place saucepan over medium-high heat. Bring mixture to a rolling boil, watching the color change to light brown-amber color, when color is amber, pour in cream. It will steam and bubble — that’s OK. When it calms, remove from stove. Let cool, stir in pecans and kosher salt. Stir in remaining bourbon. Set aside.

Lightly dust counter with flour. Roll out dough into a large rectangle. Spread softened butter over dough, sprinkle brown sugar and cinnamon mixture over dough.

Begin on the left side and tightly roll dough into a log. Cut the dough into even pieces; place in an 8×8 greased baking pan. Bake 25 minutes until dough is risen and golden brown.

Let buns stand and cool for 5 minutes. Quickly transfer to a plate or dish. Spoon on topping.

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