One of the reasons I love Martha Stewart’s Everyday Food magazine is that it’s packed with so many non-intimidating recipes, many of which can be prepared in just a few fairly simple steps. And despite the domestic do-it-all’s reputation, not everything has to be made from scratch–though she tells you how if you want to.
Wanting to get in touch with my inner Martha, I thumbed through a few recent issues looking for a recipe to put to the test. The March issue’s section titled “Pizza Dough Desserts” was immediately intriguing. From the options, which also included focaccia with dried fruit and rosemary, sweet soft pretzels and individual cinnamon apple tarts, I chose the brown sugar and pecan sticky buns.
Rather than make my own dough (even given the recipe) I went with a pizza dough (in a can) that I purchased in the frozen foods section at the grocery store. I had my doubts as to how well that would turn out, but I forged ahead.
The directions called for rolling out the dough, dotting it with butter, then folding it up like a letter and refrigerating it until firm. The store-bought dough was a little tough to knead, as it kept springing back. But after chilling it, the dough was much easier to handle, and I wish now I had rolled it out even thinner.
After removing it from the fridge, the dough is dotted with butter (again) to make the sticky buns rich and flaky, then sprinkled with a mixture of dark brown sugar (I used light because that’s what I had on hand), pecans and salt. Rolled into a jelly roll, the dough is then sliced, placed in a pan and put in the oven to bake.
The end result is a sweet, filling breakfast or snack that is best served warm. I was surprised how sweet the brown sugar and pecan sticky buns were given their pizza dough base. Even more surprising, though, was how easy it was to re-create a little Martha Stewart cooking in my own kitchen.