Ingredients for Apple Sticky Buns
- 3 cups (360g) all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (200g) granulated sugar
- 1 1/4 teaspoons salt
- 1 cup (240ml) milk
- 1/4 cup (60ml) water
- 3/4 cup butter
- 1 large egg
- 2 cups (200g) peeled and diced apples
- 1 cup (200g) packed light brown sugar
- 1/2 cup chopped walnuts
- 1/4 cup light corn syrup
- 1 teaspoon ground cinnamon
- 1/4 cup (60ml) heavy cream
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How to Make Apple Sticky Buns
- In a large mixing bowl, combine 1 1/2 cups (180g) all-purpose flour, 2 1/4 teaspoons (1 packet) active dry yeast, 1/2 cup (100g) granulated sugar, and 1 teaspoon salt.
- In a saucepan, heat 1 cup (240ml) milk, 1/4 cup (60ml) water, and 1/4 cup (50g) unsalted butter over medium heat until the mixture reaches 120-130°F (49-54°C).
- Add the warm milk mixture to the dry ingredients.
- Beat with an electric mixer on low speed until just moistened.
- Add 1 large egg.
- Beat on medium speed until the dough is smooth and elastic.
- Stir in 1 1/2 cups (180g) additional all-purpose flour and 2 cups (200g) peeled and diced apples.
- Do not knead the dough.
- Cover the bowl and let the dough rise in a warm place for 30 minutes.
- Meanwhile, in a saucepan, combine 1 cup (200g) packed light brown sugar, 1/2 cup (100g) granulated sugar, 1/2 cup (120ml) butter, 1/4 cup (60ml) heavy cream, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Bring the topping mixture to a boil, stirring constantly until it is smooth and thickened.
- Pour the sticky topping into an ungreased 13x9x2 inch baking dish.
- Gently punch down the risen dough.
- Drop walnut-sized pieces of dough evenly over the sticky topping.
- Cover the baking dish and let the buns rise for an additional 30 minutes.
- Bake at 375°F (190°C) for 30-35 minutes, or until the buns are golden brown and cooked through.
- Let the sticky buns stand in the pan for 1 minute before inverting them onto a large serving platter.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
96g
Fat
53g
Carbs
17g
