The Culinary Connoisseur
A Sticky Situation
21
Feb
Feb
Today is National Stick Bun Day. Aren’t all buns sticky, you ask, why a
special day?
special day?
Sticky buns are a dessert or yeast pastry that contains a
filling of brown sugar or cinnamon. But before the dough is placed in a pan,
the pan is filled with the “sticky” ingredients like maple syrup or
honey or sugar and sometimes butter. After the buns are baked, they are turned
over so that the glaze on the bottom of the pan then becomes a topping.
filling of brown sugar or cinnamon. But before the dough is placed in a pan,
the pan is filled with the “sticky” ingredients like maple syrup or
honey or sugar and sometimes butter. After the buns are baked, they are turned
over so that the glaze on the bottom of the pan then becomes a topping.
Sticky buns are best enjoyed the day they are baked. The
glaze will harden as they cool and the dough may dry a bit. Because they should
be eaten immediately, you’ll find most recipes to be fairly small and quick to
prepare.
glaze will harden as they cool and the dough may dry a bit. Because they should
be eaten immediately, you’ll find most recipes to be fairly small and quick to
prepare.
If you’d like to make these in advance, make the dough,
shape the buns, and place them in the pan (with the glaze) up to 12 hours you
want to serve them. About 2 hours before you want to serve them remove the buns
from the fridge and let them rest at room temperature for 1 hour. Bake them in
a preheated 350 degree oven for 35-40 minutes, until they’re golden brown and
the filling is bubbly.
shape the buns, and place them in the pan (with the glaze) up to 12 hours you
want to serve them. About 2 hours before you want to serve them remove the buns
from the fridge and let them rest at room temperature for 1 hour. Bake them in
a preheated 350 degree oven for 35-40 minutes, until they’re golden brown and
the filling is bubbly.
When baking sticky buns be sure to turn the buns out of
the pan immediately. If you wait, the sticky topping will harden and remain in
the pan.
the pan immediately. If you wait, the sticky topping will harden and remain in
the pan.
For the dough:
2 teaspoons instant yeast
3 cups flour
3 tablespoons sugar
1 cup hot tap water
6 tablespoons margarine or butter, at room temperature
1 egg
½ teaspoon salt
For the glaze:
1/2 cup maple syrup
1 tablespoon vanilla extract
3 tablespoons butter, melted or 3 tablespoons canola oil
1 cup dark brown sugar, packed
1 cup chopped pecans, optional
For the cinnamon filling:
3 tablespoons melted butter or canola oil
1/2 cup granulated sugar
2 teaspoons cinnamon
Make the dough:
Combine the yeast with the flour and sugar. Add butter or oil, water, egg and salt. Mix and knead everything together for 6-7
minutes in the mixer set at the lowest speed.
minutes in the mixer set at the lowest speed.
Place the dough in a lightly greased bowl. Cover the
bowl, and allow the dough to rise, at room temperature, for 45 minutes, or
until it’s at least doubled in size.
bowl, and allow the dough to rise, at room temperature, for 45 minutes, or
until it’s at least doubled in size.
While the dough is rising, lightly grease a 9” x 13”
rectangular cake pan.
rectangular cake pan.
Make the glaze:
Whisk together the syrup, rum vanilla and melted butter
or oil.
or oil.
Pour the glaze into the prepared pan. Sprinkle the brown
sugar and pecans on top of the glaze.
sugar and pecans on top of the glaze.
Transfer the dough to a lightly greased work surface, and
roll it into a 18″ x 12″ rectangle. It’s should be a nice, soft
dough. If it is too sticky, lightly sprinkle it with flour.
roll it into a 18″ x 12″ rectangle. It’s should be a nice, soft
dough. If it is too sticky, lightly sprinkle it with flour.
Prepare the filling:
Whisk together the sugar and cinnamon. Spread the melted
butter or oil over the rolled out dough. Sprinkle filling evenly over the
dough, leaving an uncovered strip about 1″ wide along one long end of the
rectangle.
butter or oil over the rolled out dough. Sprinkle filling evenly over the
dough, leaving an uncovered strip about 1″ wide along one long end of the
rectangle.
Starting with the sugar-covered edge, roll the dough into
a log the long way.
a log the long way.
Using a knife or a dough cutter, slice the log into 20
slices. In order to avoid dragging the filling out, it helps to rinse the blade
in hot water, and wipe it off, between slices.
slices. In order to avoid dragging the filling out, it helps to rinse the blade
in hot water, and wipe it off, between slices.
Place the buns in the prepared pan, laying them out 4
across and 5 down, evenly spaced. Don’t
worry if they don’t fill the pan—the still have to grow.
across and 5 down, evenly spaced. Don’t
worry if they don’t fill the pan—the still have to grow.
Cover the pan, and let the buns rise till they spread out
and touch one another, 15-20 minutes.
and touch one another, 15-20 minutes.
While the buns are rising, preheat the oven to 350
degrees F.
degrees F.
Bake the sticky buns for 15 minutes. Cover them lightly
with aluminum foil, and bake till they’re a light golden brown, about 15 more
minutes.
with aluminum foil, and bake till they’re a light golden brown, about 15 more
minutes.
Remove the buns from the oven, and loosen their edges
with a knife. Carefully—the sugar is hot!—turn them out onto a rack or
parchment-covered sheet pan to cool, scraping any glaze that may have stuck to
the pan onto the warm buns.
with a knife. Carefully—the sugar is hot!—turn them out onto a rack or
parchment-covered sheet pan to cool, scraping any glaze that may have stuck to
the pan onto the warm buns.
Serve warm, or at room temperature. Wrap airtight and
store at room temperature.
store at room temperature.