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Chef David Turin's recipes for Mother's Day

8:51 AM, May 8, 2013   |    comments
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CHEF DAVID TURIN GETS READY FOR MOTHER'S DAY

David Turin is the chef/owner of David's Restaurant, David's 358, Opus Ten, and David's Kennebunkport.

For more information on David Turin click here: DAVID TURIN

Cinnamon Rolls

Yield: 12

Ingredients:
24 pizza dough ( beer dough is the best)
½ # salted butter, soft and spreadable
sugar
ground cinnamon

Icing
2 C Powder sugar
Cream as needed

Method of Preparation:
1. Let pizza dough come to room temperature
2. Roll dough out to 12 " x 20" rectangle
3. Using a rubber spatula spread butter all over the dough
4. sprinkle with sugar and cinnamon
5. roll dough
6. Cut dough into 12 "rolls
7. Place on cookie sheet with parchment paper
8. let dough rise in warm place until it doubles in size
9. Bake at 325 for 12 minutes
10. Place powdered sugar in mixing bowl and mix in cream until icing is a thick liquid
11. Spread icing on warm buns

Pecan Sticky Buns

Yield: 15

Ingredients:
24 pizza dough ( beer dough is the best)
½ # salted butter, soft and spreadable
sugar
ground cinnamon

For pan bottom
½ C Honey
¾ C maple Syrup
1 C chopped pecans

Method of Preparation:
1. Let pizza dough come to room temperature
2. Roll dough out to 12 " x 20" rectangle
3. Using a rubber spatula spread butter all over the dough
4. sprinkle with sugar and cinnamon
5. roll dough
6. Cut dough into 15 "rolls
7. Place parchment paper in a 10" round cake pan or spring form pan and butter the sides of the pan
8. Mix honey and syrup together and pour into bottom of cake pan
9. Place sticky buns cut side down into cake pan so they fill up the pan with room to grow together as they rise
10. Let buns rise in a warm place until they double in size and are touching
11. Bake 12 minutes at 325
12. Let buns cool for 3 -4 minutes and then cover pan with upside down service place and flip the buns and place to release buns from cake pan

 

 

 

 

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