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Sticky Buns: Place the
flours, yeast, salt, and dried milk powder in the bowl of your electric stand
mixer, fitted with the paddle attachment. Beat until combined. Replace the
paddle attachment with the dough hook. Add the eggs and water and knead the dough on 1st speed for
about four minutes. Increase your mixer speed to 2nd speed, and continue to
knead the dough for about 3 minutes or until the dough cleans the bowl and is
smooth, elastic, and not very sticky. Add the sugar gradually and continue to
knead the dough, on 2nd speed, for another five minutes or until the dough
cleans the bowl and is smooth and elastic.
With a rolling pin pound the
cold butter until it's pliable but still cold. Cut into pieces and add it to the
dough. Knead the dough, on 2nd speed, for another seven to eight minutes or until the
dough cleans the bowl and is smooth and elastic. To check to see if the dough is
fully kneaded, use the 'windowpane' test. To do this, start with a small fistful
of dough. Gently stretch it. For a fully kneaded dough you should be able to
stretch the dough quite thin, without it tearing, so that you can almost see
through it.
Place your dough in a large
lightly oiled bowl, cover with plastic
wrap, and let sit at room temperature (73 - 76 degree F) (23 - 24 degree C)
for about 1 to 1 1/2 hours.
Meanwhile make the Cinnamon
Sugar and Sticky Bun Glaze.
Cinnamon Sugar: In a
bowl, combine the white and brown sugars with the ground cinnamon. Cover. This
mixture can be stored at room temperature for several months.
Sticky Bun Glaze: In the
bowl of your electric stand mixer, fitted with the paddle attachment (or with a
hand mixer), beat the butter until smooth. Add the sugar and beat until
thoroughly combined. Add the salt, honey, vanilla extract, and ground cinnamon
and beat until light and fluffy. Stir in the chopped pecans (or walnuts). Cover.
This glaze can be stored in the refrigerator for several months.
When your dough has proofed, remove from bowl and place onto a lightly floured surface. You want the
top of the dough to now be on the bottom. Lightly flour the top of your dough
and roll into a 12 x 20 inch (30.5 x 51 cm) rectangle. Lightly brush the surface of the
dough with water (using a pastry brush), leaving a 2 inch (5 cm) border at one
end. (Instead of water you can spread the dough with a line layer of soft
butter, jam, or pastry cream.) Then sprinkle the dough evenly with the Cinnamon
Sugar, raisins, and nuts (if using).
Roll the dough to form a log, starting at the
end opposite the edge you didn't brush with water. Slice the log into 12
equal-sized pieces (about 100 - 110 grams each).
You will need two - 6 cup
jumbo (Texas) muffin pans. Heavily butter or spray the muffin cups with a non stick vegetable spray.
Using an ice cream scoop place
a scoop (about 2 tablespoons or 40 grams) of the Sticky Bun Glaze into the center of each muffin cup. Then place a
Cinnamon Roll on top of the glaze, gently pressing it down into the glaze. Then
cover each pan with plastic wrap and let proof
at room temperature (about 73 - 76 degree F) (23 - 24 degree C) until almost
doubled in size (approximately 1 1/2 hours).
It is fully proofed when you lightly press into the dough, your finger will
leave a slight indentation.
Meanwhile preheat your oven to 375 degree
F (190 degree C).
When your Sticky Buns are ready
to bake, remove the plastic wrap and place in the preheated oven. Bake for about
17 to 20 minutes or until golden brown.
Remove from oven and place on a wire rack. Immediately remove the Sticky Buns
from the pans. Do this by placing a wire rack on top of the buns and inverting.
Remove the pans and let the buns cool.
Makes 12
Sticky Buns.
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