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Sticky Buns
Created by: Howcan Team
Ingredients
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 large eggs
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- In a small bowl, dissolve 1 tablespoon of active dry yeast and 1/4 cup of warm water. Let it sit for 5 minutes until it becomes frothy.
- In a large bowl, mix together the yeast mixture, 1/2 cup of granulated sugar, 1/2 cup of melted butter, warm milk, eggs, and salt.
- Add 4 1/2 cups of flour gradually, mixing well after each addition, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- In a small bowl, mix together 1 cup of packed brown sugar and 2 teaspoons of ground cinnamon.
- Punch down the dough and roll it out into a 16x21 inch rectangle. Spread 1/2 cup of softened butter over the dough and sprinkle the cinnamon sugar mixture evenly. Sprinkle with 1/2 cup of chopped pecans or walnuts if desired.
- Roll up the dough and cut into 12 equal size rolls. Place the rolls in a greased 9x13 inch baking pan. Cover and let them rise for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the rolls in the preheated oven for 25 minutes, or until golden brown.
- Allow the sticky buns to cool for a few minutes before serving. Enjoy!
Sticky buns have a rich history dating back to the 18th century, with origins in Germany and Pennsylvania Dutch country. These sweet, gooey pastries are made from a yeast dough, filled with cinnamon, sugar, and sometimes nuts, then topped with a sticky caramel glaze. The dish gained popularity in the United States, particularly in the Northeast and Midwest regions. Chefs like Nancy Silverton and Thomas Keller have put their own spin on the classic recipe, adding unique ingredients and techniques. Today, the best sticky buns can be found in renowned bakeries like Tartine in San Francisco and Bouchon Bakery in New York City. Perfecting the dough and caramel glaze is crucial to achieving the irresistible stickiness and flavor. For a twist, some bakers incorporate raisins or pecans into the filling, while others use alternative methods like adding a hint of orange zest for a citrusy kick.
55 min
12
320 calories
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