![Sticky Buns](-/media/images/united-states/widen/recipes/120001szf12_bun_g7300_crop.jpg?h=875&width=2000&udi=1&cropregion=0,147,2000,1022)
Sticky Buns
Sticky Buns
KEEP SCREEN ON
Ingredients
Ingredients
Dough:2/3 cup whole milk, (110° F - 115° F)
5 tablespoons sugar, divided
1 3/4 teaspoons undissolved active dry yeast
2 large eggs, room temperature
2 3/4 cups unbleached flour
1 teaspoon kosher salt
1/2 cup unsalted butter, cut into tablespoons, room temperature
1/2 tablespoon melted unsalted butter or oil
1 cup warm water in 9-inch pie plate
Ingredients
Topping:
1 3/4 cup chopped pecans, divided
1/2 cup unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange rind, optional
Ingredients
Filling:
1/2 cup unsalted butter, room temperature
1/2 cup firmly packed dark brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
Additional flour
1 large egg
1/2 teaspoon water
Maldon or sea salt
Preparation Method
To make sweet dough:
- In 2-cup measuring cup, combine milk and 1 tablespoon sugar.
- Sprinkle in yeast and whisk to blend.
- Allow to stand 5 minutes or until yeast is foamy.
- Add eggs; whisk until smooth.
- Continue below with either the food processor method or mixer method.
14-cup food processor method:
- Combine remaining 4 tablespoons sugar, flour, salt and cold butter in food processor bowl with dough or cutting blade.
- Process 5 seconds.
- With motor running, slowly pour milk mixture through feed tube until combined.
- Continue to process about 45 seconds or until dough forms.*
- Continue with Proofing below.
Mixer method:
- In large mixer bowl fitted with beaters, combine remaining 4 tablespoons sugar, flour, and salt.
- Mix in milk mixture.
- With mixer running, add 1/2 cup butter, one tablespoon at a time, mixing well between additions.
- Continue beating on medium speed for 1 minute.
- Replace beaters with dough hook.
- Knead bread dough on medium-high speed for 8 to10 minutes, until dough is soft and silky and pulls away from the edge.
- Add one tablespoon flour to dough and mix dough, just to clean the sides of the bowl.*
- Continue with Proofing.
Proofing:
- Brush melted butter or oil inside 3-quart bowl.
- Form dough into a ball and place in bowl.
- Brush top of dough with melted butter.
- Place bowl in Wolf oven on Rack 3.
- Place pie plate with hot water on rack below dough in oven.
- Bake in PROOF at 110ºF for 1 to 1 1/2 hours or until dough is doubled in size.**
- Position oven rack to rack position 3.
- Preheat oven on CONVECTION at 325°F.
To make topping:
- Spread pecans on jelly roll pan.
- Toast 10 to 12 minutes or until fragrant and slightly darker.
- Let cool completely.
- Melt butter in 2-quart saucepan on Wolf cooktop over medium heat.
- Stir in brown sugar, cream, honey, salt, and orange rind.
- Bring to a boil, reduce heat to low, and simmer 3 to 4 minutes or until golden brown and glossy.
- Pour 1 cup mixture into 8-inch square pan, spreading to coat bottom and sides of pan.
- Set aside remaining sauce.
- Sprinkle 1/2 cup toasted pecans over bottom of cake pan and let cool.
To make filling:
- In mixer bowl combine butter, brown sugar, cinnamon, nutmeg and salt.
- Beat on medium speed 2 to 3 minutes or until light and fluffy.
- Set aside.
To assemble buns:
- Punch down dough and place on floured surface.
- Roll dough to 12x16" rectangle.
- Place long side in front.
- Spread filling over dough leaving a 1 inch border on long side opposite you.
- Sprinkle with 3/4 cup pecans.
- Beginning with long edge, roll dough into a log, tightening as you roll, and patting in ends.
- Pinch seam together to seal.
- Place seam down.
- Using unflavored dental floss, cut dough into 9 equal pieces, crossing the floss at the top to cut the rolls.
- Place each bun cut side up into pan spacing them evenly apart.
- Gently flatten slightly.***
- Store remaining nuts and topping in separate airtight containers.
- Loosely cover pan with plastic wrap or a kitchen towel.
- Let buns rise in a warm draft-free area until double in size, 45 minutes to 1 hour or 1 1/2 to 2 hours if dough has been chilled overnight.
- Preheat oven in CONVECTION to 325°F.
- Whisk egg with 1/2 tsp. water in a small bowl.
- Brush tops of buns with egg wash.
- Bake 50 to 55 minutes or until buns are golden brown, and a thermometer inserted into the center of a bun registers 185°F.
- Let cool for 5 minutes.
- Turn rolls over onto serving plate.
- Brush or spoon remaining glaze over buns.
- Sprinkle remaining 1/2 cup pecans and seas salt over rolls.
- Serve warm or at room temperature.
*The dough can be made 1 day ahead and covered with plastic wrap. Place in Sub-Zero refrigerator.
**Refrigerated dough will take 30 to 45 minutes longer to proof.
***Prepared rolls can be made 1 day ahead, covered and refrigerated overnight in Sub-Zero refrigerator.