Better Than Bakery Sticky Buns |
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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 6 |
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The secret of success with these extra-high, super-sticky buns is creating dough with just the right texture. The buns should turn out soft and fluffy, almost cottony. To avoid over kneading the dough, which causes excess gluten development, knead by hand. This isn't difficult, because as soon as the dough becomes smooth - just about five minutes after the flour is incorporated - it's time to stop. A visual clue: the dough should be only slightly springy, not elastic and bouncy like stiff bread dough. It's also important not to let the dough over rise; watch it carefully after the first hour, and punch it down and roll it out as soon as it has doubled in bulk. If you allow it to rise longer, it may fail to relax properly when rolled out. Ingredients:
1 tablespoon dry active yeast |
1/4 cup sugar |
1 1/3 cups lukewarm milk |
4 whole eggs, plus |
2 large egg yolks |
1 teaspoon vanilla extract |
2 teaspoons salt |
6 1/2 cups all-purpose flour |
1 teaspoon ground cardamom |
1/2 lb unsalted butter, softened |
2/3 cup packed dark brown sugar |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/2 cup currants |
1/2 cup finely ground walnuts (use a food processor) |
2 tablespoons unsalted butter, melted |
12 tablespoons unsalted butter, melted |
1 1/2 cups packed light brown sugar |
1 cup honey |
1/4 lb unsalted butter |
Directions:
1. For the dough, sprinkle yeast and sugar over milk in a large mixing bowl; let stand until yeast bubbles, about 5 minutes.
2. Whisk eggs and yolks together in a small bowl.
3. Whisk in vanilla and salt.
4. Sift flour and cardamom together and set aside.
5. Stir egg mixture into yeast.
6. Add butter and mix by hand until butter looks like small curdles.
7. Mix in enough flour mixture to form a loose dough.
8. Turn dough onto work surface sprinkled with remaining flour mixture.
9. Knead, incorporating remaining flour, until dough is smooth and springs back slightly when touched, about 5 minutes.
10. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, 1 to 2 hours.
11. For the filling, mix filling ingredients except butter; set aside.
12. For the glaze, grease sides of 2, 10-inch round cake pans (not spring-form).
13. Pour half melted butter into each pan; sprinkle each evenly with half brown sugar; set aside.
14. Punch down dough and turn it onto a lightly floured work surface.
15. Roll it out into an even 18 x 12-inch rectangle, about 1/4-inch thick.
16. Brush dough with melted butter (see filling ingredients) and sprinkle with filling, leaving a 1/2-inch border on long sides.
17. Use a rolling pin to embed filling into dough.
18. Fold long edge of dough over twice and then proceed to roll dough into a tight log.
19. Use dental floss to slice log into 12, 1 1/2-inch pieces.
20. Place buns, cut side down, into prepared pans.
21. Cover with a damp cloth and let rise by 50%, 45 minutes to 1 hour.
22. Adjust oven rack to middle position and heat oven to 375°.
23. Bake until bun tops are golden brown, 25 to 30 minutes.
24. For the syrup, bring honey and butter to simmer over low heat in 2-quart saucepan.
25. Simmer until thickened slightly, 2 to 3 minutes.
26. Bring 2 burners to low heat.
27. As buns come out of oven, pour hot syrup over them and place each pan over a warm burner.
28. Using oven mitts to hold each pan, shake to distribute syrup and caramelize glaze, 2 to 3 minutes.
29. Use a thin spatula to separate buns from edge of pans and each other.
30. Immediately invert buns in each pan onto a rimmed baking sheet.
31. Cool for 10 minutes and serve.
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