Recipe: Sticky Buns

Yield: 12 large buns

Amounts Ingredients 6 buns
1 teaspoon White sugar 1/2 tsp
1 tablespoon Dry active yeast (or 2 Tbsp. fresh yeast) 1/2 tbsp
1/2 cup Warm water 1/4 cup

1/2 cup Milk 1/4 cup

1/4 cup White sugar 2 tbsp
1/4 cup Butter 2 tbsp
1 teaspoon Salt 1/2 tsp

2 Eggs, beaten 1

4 cups All purpose flour-sifted 2 cups

STOP HERE UNTIL FURTHER INSTRUCTION

3/4 cup Brown sugar (1 cup if a group of 3) 1/3 cup + 2 tsp

1/2 cup Butter (3/4 cup – if a group of 3) 1/4 cup

3/4 cup Brown sugar 1/3 cup + 2 tsp

1 tablespoon Cinnamon 1 1/2 tsp

Directions
1. Mix first three ingredients in a small bowl and let them rest for 10 minutes
until foamy.
2. Heat up the next four ingredients until butter melts.
3. Combine yeast mixture, milk mixture and eggs in a medium bowl.
4. Add flour 1 cup at a time, mixing between additions.
5. Knead dough on a floured table for 10 minutes until it is smooth and elastic.
If dough feels sticky dust table with more flour.
6. Cover dough and proof for about one hour until doubled in size. STOP AND
WAIT FOR FURTHER INSTRUCTION
7. Meanwhile heat brown sugar and butter and beat it to a smooth caramel, then
spread onto the bottom of a baking tray or roasting pan.
8. Mix second brown sugar with cinnamon in a separate bowl.
9. Roll out dough 12” x 20” (30cm x 50 cm).
10. Butter dough with a palette knife as you would a sandwich, then spread
cinnamon sugar covering surface.
11. Roll dough up lengthwise to create spiral making sure it is even.
12. With a serrated knife cut dough into twelve slices and arrange on a prepared baking tray
13. Proof until buns double in size and bake for 12-15 minutes at 375F
until golden brown. NOTE: convection oven 285F @ 50% humidity
14. Let buns cool for 3 minutes then invert onto a serving platter.