So I haven’t posted anything in a while. I have been sidetracked by summer.. and my camera broke. Fortunately I’ve been saving pictures for my sticky buns and have finally decided that I’ve perfected them enough to post it up!
My version of sticky buns is a collection and study of different recipes. Most bread recipes are really all the same with slight variations.. also if you don’t want them sticky, just cinnamon buns, omit the goo!
1/4 cup warm water (105°-115°F)
1 tsp of sugar
2 tsp of active dry yeast (or instant yeast)
Active dry yeast needs to be hydrated, so go ahead and proof it! (dissolve sugar in the water, then add yeast!) It doesn’t have to look like this, but I let it sit a little while and it got excited..
While that’s foaming up:
1/2 cup milk
2 Tbsp butter
1/4 cup sugar
1/2 tsp salt
1/2 Tbsp lemon rind
2 1/2 cups bread flour
1 egg (lightly beaten)
Melt this all together on the stove and let it cool (if the milk is too hot it might cook the egg when mixed). I let it cool in a separate bowl to speed it up.
Side note: I once added 1/4 cup buttermilk just to give it a little oomph. But beware, do not heat up buttermilk! Make sure the warm milk mixture is totally cool or it will curdle the buttermilk. Like this:
When the milk mixture is cooled, combine with flour, egg and yeast. Mix all together, and if needed add more flour so you get a tacky dough.
Knead for at least 5-10 minutes. Cover dough with a cloth and let rise until double (about an hour depending on room temperature).
While this is happening:
1/3 cup honey
1/4 cup maple syrup
1 cup brown sugar
4 Tbsp butter
Melt this on the stove.
Take out a cookie sheet or jelly roll sheet (sort of bigger); some sort of sheet with a rim at least and pour the contents into pan so the mix covers it all. Let cool.
If you want less goo on your sticky buns, you can halve the ingredients (it’ll be sorta crunchy like caramel) and you can even put walnuts or pecans across the goo. I like to put them in the buns themselves.
If Goo is omitted, I like to make a little icing on top. Just combine some icing sugar (maybe 1/2 cup), water or lemon juice (and if using water, you can add some vanilla extract for flavour) and add one Tbsp of liquid at a time. It should be thick so keep adding liquid until you get the icing consistency!
Combine in a small bowl:
Inside bun mix:
1/2 cup white sugar (or brown)
1 Tbsp cinnamon
1 tsp crushed cardamom
1/2 cup crushed walnuts/pecans (or more if you like nuts!)
4 Tbsp butter (room temperature) for spreading on dough
If just making cinnamon buns, I suggest to double these ingredients.
When dough is ready, lay it down on a large floured surface because you’re going to roll it out to about 16″ by 12″. When rolled out, brush butter on the dough, and sprinkle sugar mixture on. The butter will help it stick.
Roll it up from the 16″ side and pinch the end so it sorta sticks together. Cut 1 1/2″ slices, it makes about 14.
Place these on the gooey cookie sheet so they aren’t touching each other (they need room to rise!)
Now you can let it rise (until double) or I put it in the fridge overnight so I can cook them fresh in the morning (Use a little spray oil on the tops of buns when putting plastic wrap over them). When you take it out of the fridge, they should have slow risen overnight.. but sometimes they don’t. If that’s the case, let them sit on the counter until they do rise. I’ve tried about 4 times already, and every time I take them out of the fridge they have never risen, except for the first time. I suggest you NOT put them in the fridge and just rise them normally, heat them up in the oven. I’ll try to figure out why this happens..
Let cool on rack by putting the rack on the tops of the bun and then flipping them (this works better if you halved the goo ingredients and it’s more like caramel) or just shovel them out and place on rack, gooey side up!
Then get messy!