The World’s Most Awesome Sticky Buns

• porce: Makes 12 Sticky Buns
• celkový čas: 6 hours or Overnight

Ingredience

DOUGH

3 large eggs

⅓ cup packed light brown sugar

¾ cup buttermilk

2 teaspoons kosher or 1 teaspoon table salt

2 teaspoons instant yeast

6 tablespoons unsalted butter, melted

20 ounces (4 cups) all-purpose flour, plus more for dusting

PECAN-CARAMEL SAUCE

4 tablespoons unsalted butter

⅔ cup packed light brown sugar

3 tablespoons buttermilk

4 ounces (about 1 cup) toasted pecans coarsely chopped

Pinch of kosher salt

FILLING

⅔ cup packed light brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, melted

ORANGE-CREAM CHEESE GLAZE (OPTIONAL)

4 ounces cream cheese

¼ cup buttermilk

1½ cups confectioners' sugar

1 tablespoon grated orange zest (from 1 orange)

2 tablespoons fresh orange juice

Pinch of kosher salt

Pokyny

For photos of these steps, see pg. 168 & 169 of The Food Lab Cookbook

MAKE THE DOUGH

Whisk the eggs in a large bowl until homogeneous.

Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit— this is OK).

Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky.

Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours. In the meantime, make the Pecan-Caramel Sauce.

PECAN-CARAMEL SAUCE

Cook the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture is bubbling, about 2 minutes.

Add the buttermilk, pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch glass baking dish.

MAKE THE FILLING

Combine the sugar and cinnamon in a small bowl and set aside.

CONTINUE WITH THE DOUGH (AFTER RISING)

Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you.

Brush with the melted butter, leaving a 1-inch border along the top edge. Sprinkle with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated.

Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it's seam side down. Use your hands to even out its shape.

Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds.

Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours (or overnight in the refrigerator). The rolls should be well puffed and pressed tightly against each other.

Take the dough out of the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350°F.

Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once (about 15 minutes through).

While the buns are cooking make the optional Orange-Cream Cheese glaze: Combine the cream cheese, buttermilk, confectioners' sugar, orange zest, orange juice, and salt in a small sauce- pan and cook over medium heat, whisking constantly, until simmering and homogeneous. Spoon half the glaze over the sticky buns, reserving the rest in a bowl to pass tableside.

Once 30 minutes have passed take the buns out of the oven, and allow them to rest for 5 minutes.

Once rested, flip the bun pan over and invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.

Poznámky

From: The Food Lab pg. 170