Friday, November 17, 2023
HomeHome CookingSticky Buns – Leite's Culinaria

Sticky Buns – Leite’s Culinaria


This recipe lives as much as its title. If it isn’t your favourite sticky bun, it will likely be after one chew. This can be a part of my common repertoire. I’m keen on an excellent sticky bun and this recipe with its pecan rum glaze was very engaging.

The dough was simple to make. I ready the starter at 6 pm on the day previous to mixing the dough. I had some interruptions and the starter rested for 20 hours earlier than I used to be capable of combine the dough. It appears to be very forgiving. I checked the starter very first thing within the morning and it was bubbly and had doubled in dimension. On the time of blending, it retained a bubbly stretch high quality.

I mixed the starter within the bowl of a stand mixer and blended it utilizing the dough hook. The dough was delicate and clean and the butter was totally included after 4-5 minutes. I believe utilizing the dough hook, on this occasion, is less complicated than mixing the dough by hand.

I left the dough to rise for an hour as directed. On the finish of the hour, the dough was elastic and fluffy. I ready two nine-inch cake pans. I rolled out the dough and positioned the person items within the ready pans. I seen that numerous the cinnamon sugar fell out of the buns after I transferred them to the pan. I scooped it up and sprinkled it over the pan. Including a could be a skinny layer of butter on the dough earlier than including the cinnamon sugar may assist keep away from the sugar slippage.

I wished to bake the buns on Sunday morning. As an alternative choice to the 90-minute rise, I positioned the pans into the fridge in a single day. Inserting the dough within the fridge will gradual the rising course of. On Sunday morning, I took one pan out of the fridge and let it sit at room temperature for two hours after which set it over a bowl of scorching water for 10-Quarter-hour. I normally do that when making cinnamon buns throughout the holidays. I put together the buns a day forward and place within the fridge. I permit extra time for rising with an help from a bowl of heat water after which bake as directed. These wishing to organize the buns for the subsequent morning can do that and it has no affect on the standard of the ultimate product.

I baked the buns at 350°F (180°C) for 25 minutes. I checked at 25 minutes and baked for a complete of 35 minutes. I didn’t must cowl the buns with foil, they had been golden brown on the 35-minute mark. The buns slipped out of the pan onto the wire rack with ease. The rum glaze was candy however not too candy. Sure, they did soften within the mouth. My husband liked them. These sticky buns deserve a spot at any upcoming Easter or Mom’s Day Brunch.

I reheated the buns the subsequent day they usually had misplaced none of their deliciousness. There was numerous glaze drizzled onto the parchment paper after eradicating the buns from the pan. I took this and added it again to the leftovers and it melted proper into the remaining buns.

I froze the second pan and can let it defrost in a single day earlier than baking. I don’t suppose freezing the dough will affect the product.

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