Sticky buns

Discover the history of the Sticky buns.

1. Dough

   • 240 g whole milk
   • 240 g strong or bread flour
   • 240 g all purpose flour
   • 85 g butter
   • 50 g white sugar
   • 50 g egg (1)
   • 30 g egg yolks (2)
   • 12 g fresh yeast
   • 5 g salt

   • In the bowl of the mixer, mix the milk, flours, sugar, egg, egg yolks, yeast and salt.
   • Knead for 10 minutes at medium speed until the dough becomes smooth and homogeneous.
   • Then add the cold butter in small pieces and knead for another 10 minutes until the dough is shiny and comes away from the sides of the bowl.
   • Transfer to a bowl and leave to rise at room temperature until the dough doubles in volume.
   • Then put it in the fridge for at least 1 hour, but ideally overnight.

2. Cinnamon filling

   • 70 g butter
   • 50 g pecans
   • 50 g cane or brown sugar
   • 10 g cinnamon powder

   • In a bowl, mix the softened butter, at room temperature, and the sugar with a whisk until the mixture is blended.
   • Then, crush the pecans until they have a sandy or crushed biscuit texture.
   • Now add the crushed pecans and cinnamon powder to the previous mixture and mix with the whisk.
   • Set aside.

3. Toffee

   • 170 g heavy cream (35% fat)
   • 65 g white sugar
   • 15 g glucose
   • 2 g salt

   • Heat the cream and glucose in a saucepan over medium heat until it comes to the boil and set aside.
   • Then, in a frying pan or saucepan, heat the sugar over medium heat until it becomes an amber caramel.
   • Then add the cream little by little, stirring it into the caramel with the whisk.
   • Then cook for about 5 minutes and turn off the heat.
   • Transfer the toffee to a bowl or cup and leave to cool at room temperature for at least 6 hours.

4. Assembly

   • 100 g chopped pecans

   • First, take the dough out of the fridge and place it on a lightly floured work surface.
   • With a rolling pin, roll out the dough into a rectangle measuring 36 x 30 cm.
   • During the rolling out process, it is possible that the dough may gather due to the tension supported by the gluten in the dough itself. If this happens, put the dough in the refrigerator for about 15 minutes so that it relaxes and can be worked more comfortably. To prevent the dough from sticking, sprinkle a little flour on the rolling pin and the work surface.
   • Then put the dough in the fridge for 15 minutes to allow the dough to relax.
   • Take out the dough, place it on the long side from left to right and spread the cinnamon filling over it with the help of a spatula. Leave about 2 cm on the top of the dough uncovered.
   • Now, start to roll the dough over itself from the bottom upwards and when we reach the end, paint with a little water the part that we have left without filling and pinch it with our fingers over the rolled dough so that it is well sealed.
   • With a knife, cut the roll of dough into twelve equal portions and place each of these in a metal ring 8 cm in diameter. If you do not have a metal ring, you can place the rolls in a single bowl.
   • Leave the dough to rise for about 2 hours or until it doubles in size.
   • Then bake for 18 minutes at 180º C and leave to cool on a wire rack at room temperature. If we place them in the same pan, we bake them for 25 minutes.
   • Once cool, dip the top of each roll in the toffee and sprinkle a few crushed pecans on top.
   • Store in a cool, dry place and eat preferably the same day they are baked.

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