Flours Sticky Sticky Buns Recipes

STICKY BUNS

Steps:

• Butter a 9 by 13-inch baking pan.
• Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
• Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
• Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
• Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

FLOUR'S STICKY STICKY BUNS

Steps:

• To make the brioche dough: In a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, 1/3 cup plus 1 tablespoon sugar, 1 tablespoon salt, 1/2 cup cold water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all of the ingredients have come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to make sure all of the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
• On low speed, add 1 cup plus 6 tablespoons (or 2 3/4 sticks) of the butter, cut into small pieces, one piece at a time, mixing after each addition until it disappears into the dough. Then, continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all of the butter to be mixed thoroughly into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
• Once the butter is completely incorporated, turn up the speed to medium and beat for another 15 minutes, or until the dough becomes sticky, soft, and somewhat shiny. It will take some time to come together. It will look shaggy and questionable at the start and then eventually will turn smooth and silky. Then, turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it: it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in one piece.
• Place the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight. At this point, you can freeze the dough in an airtight container for up to 1 week.
• To make one loaf into plain brioche: Divide the dough in half. Reserve one half for the Sticky Stick Buns. Line the bottom and sides of s 9 by 5 inch loaf pans with parchment, or butter the pan liberally. Press one piece of dough into about a 9-inch square. The dough will feel like cold, clammy Play-Doh. Facing the square, fold down the top one-third toward you, and then fold up the bottom one-third, as if folding a letter. Press to join these layers. Turn the folded dough over and place it, seam-side down in one of the prepared pans.
• Cover the loaf lightly with plastic wrap and place in a warm spot to proof for about 4 to 5 hours, or until the loaves have nearly doubled in size. They should have risen to the rim of the pan and be rounded on top. When you poke at the dough, it should feel soft, pillowy and light, as if it's filled with air - because it is! At this point, the texture of the loaves always reminds me a bit of touching a water balloon. Position a rack in the center of the oven, and heat the oven to 350 degrees F.
• In a small bowl, whisk the remaining egg until blended. Gently brush the top of the loaf with the beaten egg.
• Bake for 35 to 45 minutes, or until the top and sides of the loaf are completely golden brown. Let cool in the pan on a wire rack for 30 minutes, then turn the loaf out of the pan and continue to cool on the rack.
• The bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days (if it is older than 3 days, try toasting int) or in the freezer for up to 1 month.
• To make the goo: In a medium saucepan, melt 3/4 cup (1 1/2 sticks) butter over medium heat. Whisk in 1 1/2 cup brown sugar until the sugar dissolves. Remove from the heat and whisk in the honey, cream, 1/3 cup water, and 1/4 teaspoon salt. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 2 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.).
• To make the rolls: On a floured work surface, roll out the second piece of dough into a rectangle about 16 by 12 inches and 1/4 inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
• In a small bowl, stir together 1/4 cup brown sugar, 1/3 cup granulated sugar, the cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Even off the ends by trimming about 1/4 inch from each one.
• Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.).
• Pour the goo into a 9-by-13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Place the buns, a cut side down and evenly spaced, 2-by-4 inches, in the baking dish. Cover with plastic wrap and place in a warm spot to proof for about 2 hours, or until the dough is puffy, pillowy, and soft and the buns are touching.
• Position a rack in the center of the oven, and heat the oven to 350 degrees.
• Bake for 35 to 45 minutes, or until golden brown. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
• The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325-degree-F oven for 6 to 8 minutes before serving.

JOANNE CHANG'S STICKY STICKY BUNS

Steps:

• To make the dough, combine the flours, yeast, granulated sugar, salt, 1/4 cup cold water, and the eggs in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until all the ingredients come together, about 4 minutes, stopping the mixer as needed to scrape the sides and bottom of the bowl. Once the dough has come together, beat on low speed for another 4 minutes. The dough will be stiff and will seem quite dry.
• With the mixer on low speed, begin to add the butter one piece at a time, mixing well after each addition until it disappears into the dough. Once all the butter has been added, continue to mix on low speed, stopping the mixer occasionally to scrape the sides and bottom of the bowl, until all the butter is incorporated into the dough, about 5 minutes. Increase the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, about 10 minutes. Test the dough by pulling at it; it should stretch a bit and have a little give. If the dough seems wet and more like a batter than a dough, add additional all-purpose flour, a tablespoon at a time, and mix until it comes together.
• Transfer the dough to a lightly floured flat surface and knead gently for a few moments. Shape the dough into a ball and place it in a large bowl. Cover the dough with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 or up to 12 hours.
• To make the goo, 30 minutes before you are ready to roll out your dough, melt the butter in a medium saucepan over high heat. Add the brown sugar and whisk until smooth. Remove from the heat and whisk in the honey, cream, 1/3 cup water, and the salt until smooth. Pour the goo into a 9×13-inch baking dish, covering the bottom evenly. Sprinkle the pecans evenly over the surface and let cool slightly (about 20 minutes) before adding the buns.
• To make the filling, combine the granulated sugar, light brown sugar, cinnamon, and pecans in a small bowl.
• Remove the dough from the refrigerator (it will be the consistency of cold, damp Play-Doh) and transfer it to a floured surface. Roll it out into a 12×16-inch rectangle that's 1/4 inch thick. Sprinkle the cinnamon-sugar filling evenly over the surface. Starting from a short side, roll up the rectangle tightly like a jelly roll. Trim about 1/4 inch from each end to even them.
• Use a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide. Place the buns, evenly spaced, cut side up, on top of the goo in the baking dish. Cover with plastic wrap and let rise in a warm spot until almost tripled in size, 2 to 3 hours.
• Position a rack in the center of the oven and preheat the oven to 350°F.
• Place the baking dish in the oven and bake until the buns are golden brown and the goo is bubbly, 30 to 40 minutes. Let the dish cool on a wire rack for 15 minutes. Then invert the buns, one at a time, onto a serving platter, and spoon any extra goo and pecans from the dish over the top.

FLOUR'S FAMOUS STICKY BUNS

Steps:

• First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.).
• Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of 6 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
• With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
• Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
• Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
• Divide the dough in half and finish in 2 batches.
• On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
• In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
• Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.).
• Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
• Position a rack in the center of the oven, and heat to 350 degrees F.
• Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
• The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

STICKY BUNS I

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
• Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board.
• Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.