- Hey, I'm John Kanell.
Today on "Preppy Kitchen"
we're making the most amazing sticky buns,
so let's get started.
First off, warm one cup or 240 mL
of whole milk in your microwave
or on a stove top to about 110 degrees.
It's just there.
So now we're gonna mix in half of the sugar,
that's a quarter cup or 50 grams.
Along with our package of active dry yeast.
Get it all in there.
So waking your yeast up in milk takes a little bit longer,
but I don't wanna use water in sticky buns,
they need to be as enriched and indulgent as possible,
and for that, we need milk.
We're gonna give this a stir
so everything gets mixed together very well.
I want the sugar to dissolve in here, really feed the yeast.
This gets set aside for about seven minutes or so,
or until you see the yeast bubbling up and active.
In the meantime, we're actually gonna melt six tablespoons
or 85 grams of unsalted butter in a medium bowl.
Just break it up a little bit first.
Then we're gonna get the dry ingredients together.
To the microwave.
In another bowl, we're measuring out 480 grams,
or four cups of all-purpose flour.
If you're not using a scale,
my one hint to you is just to fluff the flour
in the container and sprinkle it into your measuring cup
before leveling it off.
If you pack too much flour in here,
you're gonna get a dry, bready, sticky bun,
which is not the best choice.
You want it to be like melt in your mouth, so amazing.
Finally, one teaspoon of salt.
If you're using a fine grain salt, use less,
because that packs in more salt in each teaspoon.
Our scale is done, we're gonna grab a whisk
and just combine the salt and flour,
and our butter is melted so we're gonna mix in one egg.
And two yolks.
(John laughing)
Into our melted butter, I'm adding one whole egg.
And then for added richness, two egg yolks.
You know when you're adding yolks into a recipe,
it's gonna be really good.
(egg splashing)
(upbeat music)
Oh, look at this.
I guess it's been about seven minutes,
that is looking foamy and amazing.
Okay, so right now we're gonna whisk these egg yolks
and the egg into the butter.
(whisking mixture)
Brian and I love cinnamon buns.
Sticky buns takes thing to the next level.
They're like dripping with this caramel and all the nuts.
(John exhaling)
It's so good.
Okay, that's whisked together.
Save your egg whites for either a merengue,
or you can add them into your omelet.
To our yolks and butter
I'm adding the remaining quarter cup of sugar, 50 grams.
(whisking mixture)
And a teaspoon of vanilla.
(whisking mixture)
Mm.
(John laughing)
Into the bowl of my stand mixer I'm adding my egg,
vanilla, butter solution, along with my very foamy yeast.
(liquid splashing)
Give that a quick whisk.
(whisking mixture)
Here's the deal, for all of my rich doughs,
I like to add in half of the flour first,
and mix it in to make almost a slurry.
Then we're gonna add the remaining flour
and you'll see what happens.
I'm gonna stir this together,
it really gives your dough a headstart
and I find that it just gives you a nice, silky dough.
I'm gonna switch to the whisk.
And it's gonna go from lumpy and weird
to pancake batter almost.
And then, once that's all combined,
we can add in the remaining flour.
Attach your dough hook,
and we're gonna mix on medium for about five minutes.
(mixer running)
Set a timer, do a couple dishes, and come back.
(mixer running)
It's been just about five minutes, let's take a look.
It's a very sticky dough.
I'm gonna run this for an additional minute because, one,
it's falling apart more than I'd like,
and it's definitely sticking to my finger.
If things look mega crazy,
go ahead and add a couple of tablespoons of flour.
(mixer running)
All right, let's take a look at this dough.
That's nice, it's not sticking as much to my finger.
I'm gonna place this onto a lightly floured surface,
examine it a bit more, and give it a little bit of a knead.
Get this onto your floured surface.
(scraping bowl)
Let's knead this together, and just see how it works out.
So the dough actually, while sticky, is really nice,
it's close to being done.
It should bounce back when you touch it, so it's bouncing.
You can use a bench scraper to move this around.
(scraping counter)
Come take a look at this.
(upbeat music)
That's a nice bounce back.
This is not pizza dough,
so it's okay that it has a looser structure,
it's part of the sticky bun magic.
Right now, I'm gonna butter my bowl,
a large one 'cause this will rise up.
Transfer dough to a buttered bowl.
Cover it up, and we're gonna let this rise
in a warm place for about two hours.
If this was pizza dough, one hour,
but any rich dough like you have for this,
or cinnamon buns, needs that extra rise time.
(upbeat music)
While our dough rises,
we're gonna add half a cup, or 130 grams of unsalted butter,
right into a small pot.
This is room temperature ish,
along with three quarters of a cup
of packed light brown sugar,
a quarter cup of amazing honey, thank you bees.
(upbeat music)
And half a teaspoon of salt
to give it a little bit of a contrast.
(upbeat music)
We're gonna place this over low heat stirring occasionally
so that this has like a brown sugar butter,
amazing topping that's gonna caramelize further
in the oven when this bakes.
You can mix this up a little bit to start,
but you're gonna have to come back
once that butter gets to melting.
Mm, this looks and tastes amazing.
While that heats up, just lightly butter
your 9 by 13 baking dish.
Doesn't need much, just a little bit.
And in case you're wondering,
we added honey into that because it's an inverted sugar
and it'll help stabilize what's basically a caramel.
You could've used corn syrup,
but honey, hello, it tastes delicious,
it's really nice flavor as well.
This is almost melted.
It's not gonna come to a boil or anything else,
you're really just bringing it together
and the sugar is gonna dissolve a bit.
(upbeat music)
Look at that, so luscious.
Ready to pour right into our prepared pan.
(John gasping)
Oh my gosh, that looks like heaven.
Let gravity do the work and just pour that to the edges
so it looks like this.
We're gonna give six ounces of pecan, a nice chop.
Now I'm gonna sprinkle those chopped pecans
all over the top.
(upbeat music)
This gets set aside, do not break a spoon out and
start eating 'cause it's very tempting,
I know from experience.
Our dough is ready, let me show you what it looks like.
Do you see this monster?
That's a big, beautiful, just enriched dough.
Using a pastry mat because it makes everything easier.
Give it a sprinkle of flour.
I'm gonna invert the dough, just like that.
(upbeat music)
That's why we butter that bowl,
look at that, that was nice.
And now with floured hands,
I want to pull it out gently.
It's relaxed for a long time,
so it doesn't need to be crushed under the weight
of a rolling pin,
but you can roll it out, just like that.
Perfect.
Because I used one of these bonnets,
it lets the top dry just a bit so I can just maneuver,
it's not greasy or anything.
It really helps you spread the dough out.
I have half a cup of packed brown sugar, plop that out.
I want two teaspoons of cinnamon.
You can add other spices,
if you love having them in your sticky buns
you let me know in the comments,
I'm always up for new flavor combinations.
Just break it apart and whisk it up.
(whisking mixture)
I melted four tablespoons of butter,
and we're just gonna brush the top
so it creates a delicious glue for this filling.
There is nothing more relaxing
than brushing butter onto an enriched dough.
Now we're gonna sprinkle this brown sugar cinnamon
all over the top so it's in a nice even layer.
(upbeat music)
You can use your hand just to even it out
and make sure there's no bald spots.
Now we're gonna roll the long end up.
This is why a pastry mat is so handy, look at this.
(upbeat music)
How easy is that?
This is rich, soft dough,
so the best way to cut it is actually gonna be with floss,
just constrict it like this.
And now you'll be able to maintain
that beautiful spiral shape.
(upbeat music)
My sticky buns are ready to go into the oven
for 30 to 35 minutes at 375.
After 15 I would cover this with foil
so that they don't take on too much color and burn.
There's a lot of sugar in here.
In you go.
Out of the oven, and it is bubbling, and it smells so good.
Leave this in the pan for just a few minutes,
and while it's hot, run a knife or a spatula along the edge.
Now we're gonna invert it onto our serving dish, carefully.
(John sighing)
It came out, great.
(upbeat music)
(John laughing)
That's nice.
(upbeat music)
The roll itself is like cloud bread infused with butter,
and brown sugar, and cinnamon,
topped with caramel and nuts.
You gotta make this recipe,
and I'll see you in the next video.
You gotta make this recipe, and if you liked this video,
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