We couldn't have had a more picture-perfect blue sky day! During our Scottsdale weekend, we ate Sunday Brunch at El Chorro, with a view of Camelback Mountain!
We sat outside on one of the three lovely patios with a firepit and tiled fountain, and had a huge cafe latte and basket of cinnamon sticky buns, almond pastries and chocolate chip scones.
For brunch, Brad tried the "Chicken and the Egg" (a chicken enchilada skillet with fried egg, red and green chile, cheese and beans), and I had Steak Benedict with grilled asparagus. Both were GREAT!
El Chorro is famous for their sticky buns, so here is the recipe:
El Chorro Lodge Famous Sticky Buns
2 envelopes dry yeast
1/3 cup warm water
1 2/3 cups warm water
3 tablespoons shortening or unsalted butter
3 tablespoons granulated sugar
2 teaspoons salt
5 cups all purpose flour
1/4 cup water
3 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1/2 cup light corn syrup
2 tablespoons water
1/4 cup water
Dissolve the yeast in 1/3 cup warm water in a bowl. Combine the warm milk, shortening, granulated sugar, and salt in a large mixing bowl. Stir in the yeast mixture. Add 2 cups of the flour and stir until well blended. Continue adding enough of the remaining flour to form a soft dough. Place the dough on a lightly floured surface and knead gently for 1 minute to form a smooth ball.
Place in a lightly greased large bowl, turning to coat the surface. Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.
Combine 1/4 cup water and the cinnamon in a bowl and mix until smooth. Add 1 1/2 brown sugar and 1/2 cup butter and beat until smooth to form a cinnamon smear.
Combine 2 cups brown sugar, 1 cup butter, the corn syrup and 2 tablespoons water in a bowl and beat until smooth to form a caramel smear.
Place the dough on a lightly floured surface and divide into two equal portions. Invert a bowl over one portion. Roll the remaining portion into a 9x18-inch rectangle. Spread half of the cinnamon smear evenly over the dough and roll up to enclose the filling, pinching to seal the seam. Cut into 1 1/2-inch pieces. Repeat with the remaining dough and cinnamon smear.
Spread half the caramel smear in a 9x13-inch baking pan and arrange the rolls in a single layer in the pan. Spread the top of the rolls with the remaining caramel smear. Let rise for 30 minutes or until doubled in bulk.
Preheat the oven to 325 degrees. Sprinkle 1/4 cup water evenly over the rolls and place on the middle oven rack. Place a large foil-lined baking sheet directly under the pan to catch any drips. Bake for 10 to 12 minutes and gently press the rolls down with a metal spatula. Bake for 15 to 20 minutes longer or until golden brown. Remove from the oven and cool for 5 minutes. Invert onto a large heat proof dish or baking dish.