Caramel Sticky Buns

These buns are fantastic accompanied by an espresso.

Ingredients

• 310 ml buttermilk
• 55 g sugar
• 2 1/2 tsp instant dry yeast
• 1/2 tsp salt
• 640 g all-purpose flour
• 2 eggs
• 170 g unsalted butter, softened

Caramel

• 165 g lightly packed brown sugar
• 55 g unsalted butter, melted
• 60 ml light corn syrup
• 30 ml water
• 1/2 tsp ground cinnamon

Filling

• 105 g lightly packed brown sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• Buttermilk, for brushing

Preparation

1. In a bowl, combine the buttermilk, sugar, yeast and salt. Set aside.
2. Combine the flour, eggs and buttermilk mixture in a stand mixer using the dough hook or in a bowl using a wooden spoon, until a dough begins to form.
3. Add the softened butter.
4. Knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.

Caramel

1. In a bowl, combine all the ingredients with a whisk until smooth.
2. Pour into a buttered 33 x 23 cm glass baking dish. Set aside.

Filling

1. In a bowl, combine the brown sugar and cinnamon. Set aside.
2. On a generously floured surface, roll out the dough into a 50 x 35 cm rectangle. Brush with the melted butter and cover with the brown sugar mixture. Roll the dough into a log 50 cm long. Cut into 12 slices.
3. Place the dough slices onto the caramel. Cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
4. With the rack in the middle position, preheat the oven to 350°F (180°C).
5. Brush the buns with buttermilk. Bake for 30 minutes or until golden brown and cooked all the way through.
6. Let rest for 10 minutes.
7. Place a large serving platter over the baking dish. Turn out the sticky buns onto the platter.

Serve warm or at room temperature.

Nice! and Tasty – Chris