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

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