OLD FASHIONED STICKY BUNS

Hozzávalók

Sticky Bun Dough

•.5 cup (120g) Whole Milk

• 5 tBsp + 1 tsp (76g) Salted Butter

• .33 cup (67g) Sugar

• 1 tbsp (9g) Active Dry Yeast

• 1 tsp (4g) Sugar

• .5 cup (120g) Warm Water

• 3.5 cups (420g) AP Flour

• 1 tsp (6g) Salt

• 1 tsp (2g) Ground Cardamom

• 1 Large Egg (50g)

Sticky Mixture

• 12 tBsp (170g) Salted Butter

• .67 cup (145g) Brown Sugar, packed

• 2 tbsp (40g) Molasses

Filling

• .25 cup (50g) Sugar

• 1 tsp (3g) Ground Cinnamon

• 2 tbsp (28g) Butter, melted

.5 cup (75g) Raisins

• .5 cup (55g) Chopped Walnuts

Útmutatók

Sticky Bun Dough

1. Heat the Milk in a small saucepan with the Sugar

and Salted Butter until the Sugar and Butter has

melted, then set aside to cool. Do not allow it to

overheat.

2. In a separate bowl, dissolve the Yeast and Sugar

into the Warm Water. Let it sit for 10 minutes until

it has bloomed.

3. While you wait for the Milk mixture to cool and the

Yeast to bloom, combine the Flour, Salt, and

Cardamom in a bowl with a whisk and set aside.

4. Crack an egg into a small bowl and whisk until the

whites are well mixed in, then as soon as the Milk

mixture has cooled (to about 100°F-38°C), whisk

the egg into the milk.

5. Add the Yeast Mixture into the Flour Mixture, then

add the Milk Mixture. Then combine together with

a fork to form a dough.

6. Turn onto a lightly floured surface and knead for 2–

3 minutes, or until a soft dough is formed, adding

more flour as needed if the dough is too sticky.

7. Place in a greased bowl and cover with plastic wrap

or a towel and let it rise for about 1 hour, or until it

has doubled in size. Alternatively, the dough can be

kept overnight in the refrigerator.

Sticky Mixture

1. Melt the Butter in the bottom of a 9” × 13”

(23cm x 33xm) baking pan over a burner set to low.

2. Sprinkle the Brown Sugar over the melted Butter,

then drizzle the Molasses over the Brown Sugar.

3. Continue to heat, without bubbling, for about

1 minute, until the brown sugar dissolves evenly

into the butter. Then remove from the heat and set

aside.

FORM THE STICKY BUNS

1. Whisk together the Sugar and Cinnamon for the filling.

2. Turn the dough onto a lightly floured surface and roll it out into an 8" × 15” ( 20cm x38cm)rectangle.

3. Brush the dough with the Melted Butter, leaving about 1” (2.5cm) at the top unbuttered.

4. Sprinkle the Cinnamon Sugar evenly over the dough, then sprinkle the Raisins and ChoppedWalnuts evenly over that. Make sure not to get it where the dough is unbuttered at the top.

5. Starting with the buttered edge, roll the dough lengthwise into a log, then slice into 1”

(2.5cm) slices.

6. Arrange the slices, cut side down, into the sticky mixture in the baking pan and flatten the buns slightly.

7. Cover loosely with a clean towel and let it rise until it has almost doubled in size.

BAKE

1. Preheat the oven to 375°F (190°C).

2. Bake for 25–30 minutes, until the sticky mixture is bubbling and the buns are golden brown. Internal temp of the buns should be about 190°F-88°C.

3. Immediately invert the pan onto a sheet tray lined with parchment or a serving platter.

4. Allow to cool for a few minutes and serve warm.

Jegyzetek

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Kitchen in the Shire (YT)