Quantcast

Sticky buns

  • Preparation Time15 mins
  • Cooking Time10 mins
  • DifficultyMedium

For the dough

30g caster sugar
45g butter, plus 340g for folding process
120ml milk
Pinch baking powder
14g dry yeast
2 pinches salt
500g plain flour
3 eggs

For the filling

90g
225g brown sugar
45g vegetable shortening
1) For the dough: Preheat the oven to 180C/Gas 4.

2) Cream together the sugar and 45g of butter. Add the rest of the ingredients and mix well. Roll dough out flat into a rectangle. Top dough with 1/3 of the remaining butter. Fold the dough over the butter and put in the refrigerator for 1 hr. Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hr. Repeat folding process 1 more time, using the last 1/3 of the butter.

3) For the filling: Cream the butter. Add the sugar and vegetable shortening and mix together. Add the honey and vanilla and mix well.

4) For the assembly: Put enough filling into each cup of a muffin pan so that it covers the bottom. Sprinkle some pecans over the filling in each cup.

5) Flatten out a piece of dough. Egg wash the surface of the dough. Sprinkle with cinnamon powder, sugar, golden sultanas and pecans, to taste. Roll the dough into a log and then cut into 2.5cm pieces. Place 1 piece into each muffin cup. Bake for 10 to 15 mins, or until golden brown. Place the muffin pan on a cookie sheet and flip over. Sticky buns should come out with a rounded caramelised pecan top.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Other recipes with egg

Shows on Dplay

Stream on Dplay