Ingredients with Measurements:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
- 1/2 cup heavy cream
Special equipment needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm milk and active dry yeast. Let sit for 5 minutes until foamy.
2. Add granulated sugar, melted butter, eggs, and salt to the bowl. Mix on low speed until combined.
3. Add flour to the bowl, one cup at a time, mixing on low speed until a smooth dough forms.
4. Switch to the dough hook attachment and knead the dough on medium speed for 5 minutes until it becomes elastic and smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F.
7. In a small bowl, mix together softened butter, brown sugar, and cinnamon until well combined.
8. On a floured surface, roll out the dough into a rectangle shape, about 1/4 inch thick.
9. Spread the butter-sugar mixture evenly over the dough, leaving a 1-inch border around the edges.
10. Sprinkle chopped pecans and raisins over the butter-sugar mixture (optional).
11. Starting from the long side of the rectangle, tightly roll up the dough into a log shape.
12. Cut the log into 12 equal pieces.
13. Place the pieces, cut side up, in a greased 9x13 inch baking dish.
14. Cover the dish with plastic wrap and let rise in a warm place for 30 minutes until doubled in size.
15. Brush the tops of the buns with heavy cream.
16. Bake the buns in the preheated oven for 25-30 minutes until golden brown and cooked through.
17. Remove from the oven and let cool for 5 minutes.
18. Invert the buns onto a serving platter, allowing the sticky caramel sauce to drip over the buns.
Time:
Preparation time: 2 hours
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
12 buns
Nutritional information:
Calories per serving: 459
Fat: 20g
Carbohydrates: 63g
Protein: 7g
Sodium: 271mg
Sugar: 34g
Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Instant yeast can be used instead of active dry yeast.
- Brown sugar can be substituted with granulated sugar.
- Pecans and raisins can be omitted or substituted with other nuts or dried fruits.
Variations:
- Add chopped apples or pears to the filling for a fruity twist.
- Use a cream cheese frosting instead of heavy cream for a tangy flavor.
- Add orange zest to the dough for a citrusy flavor.
Tips and tricks:
- Make sure the milk is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm place, such as near a window or in a warm oven.
- Use a sharp knife or dental floss to cut the dough into equal pieces.
- Brush the buns with heavy cream to give them a shiny finish.
Storage instructions:
- Store leftover buns in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Warm the buns in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the buns on a platter with a dusting of powdered sugar.
- Arrange the buns in a spiral shape on a cake stand for an elegant presentation.
Garnishes:
- Sprinkle chopped nuts or dried fruits over the buns for added texture and flavor.
- Drizzle caramel sauce or chocolate sauce over the buns for a decadent touch.
Pairings:
- Serve the buns with a hot cup of coffee or tea for a cozy breakfast or brunch.
Suggested side dishes:
- Fresh fruit salad
- Scrambled eggs
- Bacon or sausage
Troubleshooting advice:
- If the dough is too sticky, add more flour, one tablespoon at a time.
- If the dough is too dry, add more milk, one tablespoon at a time.
- If the buns are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw dough.
- Use a food thermometer to ensure the buns are cooked to an internal temperature of 190°F.
Food history:
- Sticky buns originated in Germany and were brought to the United States by German immigrants in the 18th century.
Flavor profiles:
- Sweet, cinnamon-spiced, and sticky.
Serving suggestions:
- Serve the buns warm or at room temperature for the best flavor and texture.
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Taste: Sweet, Rich, Nutty, Yeasty, Caramelized