Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 2 hours | Total Time: 3 hours 5 minutes | Servings: 12 | Yield: 12 sticky buns
Tender, airy buns topped with crunchy, sweet, and sticky topping. These Sticky Buns are out of this world!
1 large egg, beaten
⅔ c. warm water
2 tsp active dry yeast
⅔ c. warm milk
2 tbsp white sugar
6 tbsp unsalted butter, melted
1 ½ tsp fine salt
4 c. all-purpose flour, or more as needed
¼ c. white sugar
½ c. packed light brown sugar
6 tbsp unsalted butter, melted
1 pinch salt
1 c. chopped toasted pecans
3 tbsp water
1 tsp ground cinnamon
¾ c. packed light brown sugar
How to make Chef John’s Sticky Buns
Step 1: In a mixing bowl, mix the warm water and milk, then sprinkle the yeast over. Set aside for about 10 minutes until frothy.
Step 2: To the yeast mixture, add the sugar, egg, and melted butter. Using a whisk, mix well. Then, add 75% of the flour with salt. Mix again before adding more flour until you have a soft and sticky dough. Next, knead in the mixer for about 5 minutes. Tent and allow the dough to rise for about 1 hour in a warm spot until the size doubles.
Step 3: In the meantime, prepare the oven. Preheat it to 374 degrees F or 190 degrees C. Using butter, generously grease a 9 x 13-inch metal baking pan.
Step 4: In a bowl, place the brown sugar, white sugar, salt, melted butter, and water. Mix well until smooth. Into the prepared pan, pour the mixture, and evenly spread. On top, evenly scatter the pecans. Set aside.
Step 5: For the filling, mix the brown sugar with cinnamon until well blended. Set aside.
Step 6: On a lightly floured surface, transfer the dough. Press and stretch the dough using your floured hands to make an 18 x 15-inch rectangle. Over the dough to the edges, evenly sprinkle the cinnamon-sugar mixture, making sure to leave a 2-inch border on the edges. Using your hands, lightly press the sugar mixture into the dough.
Step 7: Into a cylinder using your lightly floured hands, roll the dough, beginning with the edge closest to you, trying not to roll the dough tightly. Then, finish, forming the cylinder as evenly as you can, seam-side down. Using the edge of a knife, lightly score the roll to indicate 12 equal portions.
Step 8: Under the dough, slice a piece of floss or string, lining it up at the first knife mark. Over the top, cross the ends of the string. To cut through the dough, pull in opposite directions. Do the same with the rest of the dough.
Step 9: Into the pan with topping, transfer the buns, creating 3 rows of 4 buns. Then, loosely tent with foil and allow the dough to rise for about 45 minutes to 1 hour until the buns have almost doubled in size.
Step 10: Place in the preheated oven and bake for about 35 minutes or until the internal temperature of the bun reaches 200 degrees F or 93 degrees C. In the last 5 to 10 minutes of baking time, loosely cover the pan with foil if the tops are getting too browned.
Step 11: Take the pan out of the oven and onto a wire rack. Allow the buns to cool for about 5 minutes before turning the pan over onto a serving platter. Spoon the sticky topping from the pan. Allow the buns to cool.
Step 12: Serve the Sticky Buns warm or at room temperature. Enjoy!
Nutrition Facts (per serving):
Calories 449, Fat 20g, Carbs 63g, Protein 7g
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