Sticky buns
Preppy Kitchen · ♥ 16.2K likes · 612.9K views · 10 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 ml whole milk
Warm 240 ml of whole milk in the microwave or on the stovetop to about 110 degrees.
Waking the yeast in warm milk
- 50 g sugar
- 1 package active dry yeast
Stir in 50 g of sugar and the package of active dry yeast so the sugar dissolves and feeds the yeast, and set it aside about seven minutes until it bubbles up foamy and active.
- 85 g unsalted butter
Melt 85 g of unsalted butter in a medium bowl in the microwave.
Melting butter and measuring the flour
- 480 g all-purpose flour
- 1 tsp salt
Whisk 480 g of all-purpose flour with a teaspoon of salt in another bowl.
- 50 g sugar
- 1 tsp vanilla
Combine the egg vanilla butter mixture and the foamy yeast milk in the bowl of a stand mixer and whisk.
Stir in half the flour first, to almost a slurry like pancake batter, then add the remaining flour.
Mix with the dough hook on medium about five minutes, plus another minute if it is still falling apart and sticking to the finger; add a couple tablespoons of flour if it looks mega crazy.
Turn out onto a lightly floured surface and knead a little; the dough is sticky but should bounce back, and a looser structure than pizza dough is right.
- butter
Butter a large bowl, transfer the dough, cover it and let it rise in a warm place about two hours, which a rich dough needs.
- 130 g unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup honey
- ½ tsp salt
Put 130 g of unsalted butter, the packed light brown sugar, the honey and half a teaspoon of salt in a small pot over low heat, stirring occasionally, until the butter melts and the sugar dissolves; it should not boil.
Lightly butter a nine by thirteen inch baking dish.
- 6 oz pecans
Pour the caramel into the pan and let gravity carry it to the edges, then chop six ounces of pecans and sprinkle them over the top.
Invert the risen dough onto a floured pastry mat, pull it out gently with floured hands and roll it out.
Rolling out the risen dough
- ½ cup packed brown sugar
- 2 tsp cinnamon
Whisk half a cup of packed brown sugar with two teaspoons of cinnamon.
Butter, brown sugar and cinnamon filling
- 4 tbsp butter
Brush the dough with four tablespoons of melted butter as glue and sprinkle the brown sugar cinnamon over it in an even layer with no bald spots.
Roll the dough up from the long end and cut it with floss, constricting it, to keep the spiral shape.
Bake at 375 for 30 to 35 minutes, covering with foil after 15 so they do not take on too much colour and burn.
Leave it in the pan a few minutes, run a knife or spatula around the edge while hot and invert it onto a serving dish.