2013-01-16 / Local & State

Families “Stick Together” To Win Sticky Bun Contest At Farm Show

Shelley Pokrivka of Seneca Valleys, York County, topped 34 entries with her Heavenly Sticky Buns and took the blue ribbon at the Sticky Bun Contest on Friday, Jan. 11, at the 2013 Pennsylvania Farm Show.

Taking second place was family member Elizabeth Pokrivka, also of Seneca Valley, York County. The Foors completed the family sweep with daughter Alexis Foor and mother Pam Foor, both of Everett, Bedford County. Last year Foor’s other daughter, Courtney, took the blue ribbon in the Sticky Bun Contest. Katie Mast of Myerstown, Lebanon County, rounded out the place winners taking fifth place.

The sticky buns entered in the contest are judged on appearance, texture, consistency, taste and ingredients. The recipes for the sticky buns must be original and prepared in a disposable 8x8 pan.

The judges had a tough time selecting the top winners because the stickies had very diverse flavors, including maple bacon and banana, which were in the top five. During the last round of

taste testing, Walker complimented the bakers saying all
are good, some are better.
Good Food Inc. sponsored the event, providing
the first-place winner with
$500, second prize with $100,
and third prize with $50.
Heavenly Sticky Buns
Dough
6 ½-6 ¾ cups bread flour
½ cup sugar
2 envelopes rapid rise
yeast
1 ½ teaspoon salt
1 teaspoon cinnamon
1 egg
1 cup water
1 cup milk
½ cup butter
1 teaspoon vanilla extract
Combine 2 cups of the
flour, the sugar, yeast, salt
and cinnamon. Set aside. In
a saucepan, combine water,
milk and butter. Heat and
stir until warm (120-130 degrees F) and butter is almost
melted. Add vanilla, then
add to flour mixture; add
egg. Beat for 30 seconds on
low scraping the sides of the
bowl. Beat 3 minutes on
high. Using a wooden spoon,
stir in as much of the remaining floor as you can. Turn out
on a floured board. Knead in
any remaining flour to make
moderately stiff dough that is
smooth and elastic. Shape
into a ball. Place in a greased
bowl, cover and let rise until
doubled (1 hour).
Filling
¼ cup softened unsalted
butter (divided in half)
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons cinnamon
½ cup finely ground walnuts or pecans
Combine the sugars, cinnamon and nuts. Set aside.
Sticky Bottom (one batch
of this for each pan of rolls)
3 tablespoons unsalted
butter
½ cup white sugar
½ cup light brown sugar
½ cup Golden Barrel light
corn syrup
2 tablespoons heavy
cream
pinch of kosher salt
1 cup chopped walnuts or
pecans
In a small saucepan, combine the butter, sugars and
corn syrup; cook, stirring just
until the sugar is dissolved.
Stir in the cream until it is incorporated. Pour into a
greased 8x8 inch pan, makes
enough for 4 pans. Sprinkle
with nuts and top with buns.
Glaze
½ cup powdered sugar
1 tablespoon rum or
cream
Mix well and set aside.
Punch down dough, turn
out and divide into half. Cover and let rest 10 minutes.
On a floured board, roll out
each ½ of dough into a 9x14
inch rectangle. Spread each
with half of the butter then
sprinkle each with half of the
filling mixture. Starting at
the longer side, roll up the
dough jellyroll style. Cut each
roll into 12 slices; arrange cut
side down one- inch apart in
a prepared pan. Cover and
let rise 15 minutes. Bake at
375 degrees for 18-20 minutes
or until golden. Turn out on
to a plate and drizzle with
glaze. Garnish with nuts, or
as desired.
Yield: 24 rolls

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