Hi Bold Bakers!
Breakfast pastries are very near and dear to my heart so much so that I actually started
a catering business just for breakfast.
I'm going to make Sticky Buns today.
It was a huge fan favorite for my business and I know you're going to love them too.
So let's get baking!
So you probably guessed it by now but yes, this sticky bun dough is a no knead dough
because I love no knead doughs.
You don't need a machine.
You mix it all by hand in one big bowl.
It's fantastic.
So we're going to start out in a nice large bowl.
And the reason you want to start in a large bowl is that we're also going to mix and proof
it in the same bowl.
So we need to give it lots of nice room to move so large bowl.
Into your bowl, add in your flour, salt on one side of the bowl and then dried yeast
on the other side of the bowl.
And now they can be mixed all together.
You can not add one directly on top of the other or it will deactivate.
But mixing them on two either sides and then mixing them all together is totally fine.
So these are our dry ingredients, we're just going to set them aside and we're going to
mix together our wet ingredients.
Into your jug, add in some milk, honey.
You can also use agave and maple syrup.
Obviously maple syrup will work really well in these breakfast pastries, and butter.
So i'm going to put this mix into the microwave and I just want to heat it up for a few seconds
for the butter to milk and for the milk to become nice and warm but not hot.
So my mix is out of the microwave and I'm just going to put my finger in there to see
that it's at room temperature or blood temperature.
So you want it nice and warm.
You don't want it too hot.
This will help the yeast grow because it likes warmth.
Now into this mix we're going to add in our eggs.
And we're going to whisk them in one at a time.
Room temperature eggs so they're not too cold also going into your mix.
Ok, our eggs are mixed in.
This is our wet.
Now it's time to add it into our dry ingredients.
So just pour all your wet ingredients all over the top of the flour.
Now like I said, this is a no knead dough and what that means is there is no need for
a machine.
You mix it all by hand.
You mix it until all the flour is hydrated and a dough starts to form.
The reason we can get away with not using a machine, and I've said this a lot in my
other dough videos, is that because we're going to ferment it for a few hours and that
develops the gluten.
So we don't need a machine.
Time is going to be our machine.
Now every flour is different so if you feel like your mix is dry and not coming together
you can add a little bit more milk.
Just be careful not to add too much.
You'll know when your dough is mixed together because all of your flour is wet and you have
yourself a nice dough.
This dough is going to be an enriched dough because of the eggs, butter, honey.
Doughs like this have really good flavor and texture.
So that's it.
That's our dough.
It took a few minutes to mix.
No trouble at all.
So now we're going to cover it in tin foil or cling film and make it nice and warm.
Make sure that's nice and tight.
And then lay a towel over it.
Now this is where the magic happens.
This dough unlike my other doughs.
I usually ferment for around 18 hours up to 24 hours.
But this guy takes around only 4 hours.
So you can whip it up in the morning and by brunch time you'll be eating your cinnamon
rolls.
So we're just going to set him aside and he's nice and snug.
And we're going to watch him rise.
So while our dough is proofing, we're going to take this time to make the filling for
our sticky buns.
So in a bowl we're going to add in some butter.
So we're just going to pop this in the microwave for a few seconds until it's melted.
So once your butter is melted, we're going to add in some nice brown sugar.
Brown sugar is so great for baking because it has kind of a molassessy caramel flavor.
I know brown sugar isn't available in all countries so if you can't find it feel free
to use white sugar.
Next up is ground cinnamon.
Now this is an essential flavor in sticky buns.
It makes it really warm and kind of like that from scratch homemade kind of pastry which
is what we're going for.
Add in some salt to bring out all the flavors of our cinnamon and our sugar.
And then some honey.
Look at that.
Runny honey.
Once your honey is in there then just take a spatula and mix it all together.
Feel free to make this filling in advance and it will live happily in your fridge for
up to 3-4 days.
Ok, it's all mixed up.
I'm going to set that guy aside.
He will stiffen up a bit once he cools down and we're just going to check on our dough
as it proofs.
So as the saying goes, here's one I prepared earlier.
I made this dough early this morning because I wanted it to be ready in time for shooting.
Let me just give you a little sneaky peeky of what this looks like.
This guy looks great.
He's nice and risen.
You can tell he's a happy dough.
He's all bubbly and come to life.
This is perfect.
Now if you don't want to use your dough straight away that's totally fine.
You can pop him in the fridge for up to three days and he will live happily in there.
Now just flour your work surface and turn out your dough.
And now we're just going to roll this guy out until he's 1/8 of an inch thick.
Do this slowly.
Take your time.
Try and get him to a nice rectangle but trust me mine are never usually in a rectangle.
They're always a funny shape.
So our dough is rolled out.
He is looking great.
Just so you know, the measurements, the recipes, everything can be found on my website: www.BiggerBolderBaking.com
so follow along with the instructions there as well.
So this is time now for our filling that we made earlier.
All you want to do is actually just put half of our filling onto our dough because we're
reserving the rest of the half to be used later.
With your spatula just spread out your filling as evenly as you can.
And remember don't bring the filling all the way to the edge.
Leave a little bit of dough.
So don't worry if you're thinking this is a lot of filling.
It's not.
The more the merrier for these guys.
One perfect.
That's it.
That's our filling.
So now our next step is to roll up our sticky buns.
So for the rolling go along the long edge and then just tightly roll up the dough and
what I mean by that is make sure there are not big bubbles.
Just roll and pull the dough a little bit so you're not ending up with holes in the
middle.
Ok, so that's it.
That's our dough rolled and lovely.
So now the dough is rolled it's time to cut them.
So you're going to take a serrated knife something with a nice sharp edge and we're going to
cut our rolls around 2-1/2 inches and there you have your first sticky bun.
It's important to use a serrated knife or something with a sharp edge because you get
a lovely cut on your bun.
If you're making breakfast or brunch for a party, you can always make your dough the
day before and even cut them to this stage, put them into their tin and then the next
morning take them out, proof them and then bake them off.
You can get them all ready to go just to be baked.
So our sticky buns are cut so it's time for them to go into their tin.
Now for the tin, make sure it's a nice good quality thick one because they will bake so
much better.
Also, don't use a springform tin or a cheesecake tin because your caramel can ooze out of the
bottom and it's going to make a mess of your oven.
With the rest of the sticky bun filling, add it into your tin and we're essentially going
to butter our tin with the filling.
This caramel is going to bake into your sticky buns and almost make them self-saucing.
They're absolutely going to be delicious.
So for my sticky buns, I love pecans because they give a lovely texture and they have that
lovely caramel coffee kind of flavor.
So here I have some untoasted pecans and you can just throw them into the bottom of your
dish.
Once your tin is prepared, like this you can start to add in your sticky buns.
So you cannot say that this is not a thing of beauty.
Just look at how fantastic that looks.
So these guys need to proof to let them grow nice and light and fluffy.
If you don't want to bake these off straight away, just like I said, you can pop them into
the fridge overnight and then proof them the next day but I'm going to cover these up now
with some tin foil or cling wrap, a little towel and I'm going to let them proof at room
temperature for around 45 minutes to an hour.
It depends upon how warm your kitchen is.
But we're going to come back and check on them.
So my sticky buns have been proofing and I want to show you what yours should look like
before going into the oven.
As you can see, they've risen up and they've also grown into each other so they've taken
up all the space in the tin.
And if you touch them they are really soft, full of bubbles.
This is exactly what we want before they go into the oven.
Place your sticky buns on a baking tray and bake them in the oven at 350F/180C until they're
beautifully golden brown.
Our timer's gone off which means it's time to check on our sticky buns.
These sticky buns smell amazing and they're perfectly golden brown all over which is exactly
what you want to make sure that the dough is properly cooked.
When your sticky buns are out of the oven, it's a good idea to let them rest for five
minutes just so the caramel can solidify a little bit and they firm up.
Then once it has rested, we're going to take our serving platter, whatever you like.
Lay it on top of your sticky buns then very carefully flip him over.
Give it a little shake out of your tin to make sure it comes out.
And voila.
This looks amazing.
Look at how beautiful that is.
It grew up.
It's lovely and soft and I can feel it.
I can smell the warm caramel and pecans.
So this is my favorite part, probably the part I'm best at: the eating.
Now I just want you to see why it is worth it to go through all of this trouble.
Check out that dough.
You can see that lovely texture and how it is a little bit flakey.
It is rich and buttery, full of flavor.
Hmm.
I just went straight for the caramel.
There's no point in messing around.
These are incredible.
You saw them.
I don't need to tell you that.
Definitely try and make these.
They are not difficult and they are absolutely delicious.
Keep all of your great photos coming to my website and across social media.
And I'll see you back here next week for more Bigger Bolder Baking.