Sticky Buns

So the secret to these sticky buns (which could also be used to make cinnamon rolls) isn't just the dough or the caramel sauce. It's actually the tangzhong that we added to the dough. That gives this bread a lofty and super soft and tender crumb. An unbelievable addition to the Holiday weekend or whenever!


INGREDIENTS:

Tangzhong:

  • 1.5 tbsp

  • 15g all purpose flour

  • 1.5 tbsp 20g milk

  • 1.5 tbsp 20g water

Dough:

  • 2.5 teaspoons (9g)dry yeast

  • 1/2 cup (120ml) lukewarm milk (around 98f/37c)

  • 3 cups (443) all purpose flour

  • 3tbsp (44g) granulated sugar

  • 3/4 teaspoon (2g) fine sea salt

  • 2.5 tbsps 55g water

  • 2 eggs, room temperature

  • 3.5 tablespoons (50g) unsalted butter, softened

Filling:

  • 5tbsp (70g) Butter gently melted

  • 1/2 cup (125g) dark brown sugar

  • 2.5tsp (5g) cinnamon

  • Pinch of ground allspice

  • Pinch of fresh ground nutmeg

Glaze:

  • 1/2 cup (115g) unsalted butter

  • 1/2 cup (115g) packed brown sugar

  • 3 tablespoons (51g) honey

  • 1.25 cups (140g) toasted pecans, crushed

Cinnamon Sugar:

  • 1/2 cup (125g) dark brown sugar

  • 2.5 teaspoons or (5g) cinnamon

  • Small pinch allspice

  • Small pinch of ground nutmeg

INSTRUCTIONS:

Tangzhong

  1. Whisk together in heat in a medium saucepan until it thickens

  2. Combine yeast and warm milk, let stand 10 minutes. In the bowl of stand mixer, add flour, sea salt and sugar. Whisk to incorporate dry ingredients.

  3. Using a stand mixer, mix dough on 6 minutes while gradually adding bloomed yeast mixture using medium to low speed until dough looks smooth and elastic (aka nothing sticking on the sides of the bowl)

  4. Gradually add butter 1 tbsp at a time, mix on medium-low speed for 5 minutes.

  5. Shape into a light ball. Lightly grease a bowl with pan spray, cover with plastic wrap with a damp towel inside and let dough rise for 1.5 hours until doubled.

Glaze

  1. In small pot, combine butter, sugar, and honey. Place in stove over medium heat, stir until thoroughly combined, place in the side to cool down. Shaping:

  2. For the shaping: Deflate your dough, lightly flour a surface to work it with. Cover and rest for another 10 minutes. Roll using a rolling pin into a 20 in long, ¼ in thick. Brush with 5 tbsps or 70 g melted butter.

Cinnamon Sugar

  1. Sprinkle cinnamon sugar on dough from edge to edge, leaving a quarter inch around the borders.

  2. Roll long way, trim ½ in off sides of the log.

  3. Cut dough using nice, serrated knife, 2 in rolls to total 9 equal buns.

  4. In a 9x9 baking pan, add sticky caramel glaze at the bottom, sprinkle in 1 ¼ cup (140 g) of toasted, crushed pecan, arrange dough equally spaced apart In 3.

  5. Cover and let rise in room temperature for 45 minutes to an hour until doubled in size.

  6. Place in oven at 350 degrees at 30-35 minutes.

  7. Take out of the oven and let sit for 5-7 minutes. Invert into a serving tray.