Ingredientes para Better Than Bakery Sticky Buns
- Dry Active Yeast
- 1/4 cup granulated sugar
- 1 cup warm milk (105-115°F)
- 2 large eggs
- Egg Yolks
- Vanilla Extract
- 1 teaspoon salt
- All Purpose Flour
- Ground Cardamom
- Unsalted Butter
- Dark Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Currants
- Walnuts
- Light Brown Sugar
- 1/2 cup honey
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Cómo preparar Better Than Bakery Sticky Buns
- **Activate Yeast:** In a large mixing bowl, sprinkle yeast and 1/4 cup granulated sugar over warm milk. Let stand until foamy, about 5 minutes.
- **Whisk Wet Ingredients:** In a small bowl, whisk together 2 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract, and 1 teaspoon salt.
- **Combine:** Add the egg mixture to the yeast mixture. Add 1/2 cup softened butter and mix until combined.
- **Incorporate Flour:** Gradually add 4 1/2 cups of flour mixed with 1 teaspoon ground cardamom, mixing until a loose dough forms.
- **Knead (Gentle!):** Turn dough onto a lightly floured surface and knead for about 5 minutes, until smooth and slightly springy. Do not over knead.
- **First Rise:** Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1-2 hours.
- **Prepare Filling:** In a bowl, cream together 1/2 cup softened butter, 1 cup packed brown sugar, and 1 teaspoon ground cinnamon.
- **Prepare Pans:** Grease the sides of two 10-inch round cake pans. Pour half of the melted butter into each pan, and then sprinkle each pan evenly with 1/2 cup packed brown sugar.
- **Shape Dough:** Punch down the risen dough and roll it into an 18 x 12-inch rectangle (about 1/4-inch thick).
- **Spread Filling:** Brush dough with melted butter and sprinkle with cinnamon filling, leaving a 1/2-inch border on long sides. Use a rolling pin to press the filling into the dough.
- **Roll & Slice:** Fold the long edges of the dough over twice. Tightly roll it into a log and use dental floss to cut into 12 (1 1/2-inch) pieces.
- **Second Rise:** Place buns, cut-side down, into prepared pans. Cover and let rise until about 50% larger, 45-60 minutes.
- **Bake:** Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown.
- **Make Syrup:** While buns bake, in a small saucepan, simmer 1/2 cup honey and 1/4 cup butter over low heat until slightly thickened, about 2-3 minutes.
- **Caramelize:** As soon as buns come out of the oven, immediately pour the hot syrup over them. Place each pan over a burner set on low heat. Carefully shake pans to distribute the syrup and caramelize the glaze for 2-3 minutes.
- **Serve:** Use a thin spatula to loosen the buns from the sides and each other. Invert the buns onto a rimmed baking sheet. Cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
281g
Fat
124g
Carbs
41g
