Sticky Buns – Bun in the Oven
A phrase such as “There are STICKY BUNS in the OVEN” is sure to get smiles, hugs, and tears of joy from most people in your household. Another phrase which is sure to get people running and make them have the same reaction of smiles, hugs, and tears of joy is “There is a BUN in the OVEN”
…lucky for you, today I am uttering both those phrases!
Yes, it is true… these sticky buns are out of this world and worthy of both smiles and tears of joys (and since it’s the holidays – I hope your family throws in some hugs for good measure). Please pay no mind to the amount of butter in these buns, they are worth it – as you will realize as they melt in your mouth and you try to mutter your thanks and appreciation through a mouth stuffed with the buttery cinnamon sweet goodness.
Oh, wait – what, you say that you are still stuck on that other news that there is a BUN IN THE OVEN… yes – it is true, this spring Teacher-Chef will become Teacher-Chef-Mom! We are expecting our own little Sticky Bun in just a few short months. Over the course of the past few months our little bun has gone from about size of a tiny raisin to currently about as big as one of these sticky buns here!!
Sharing not only this news, but this recipe with you makes me so happy! As soon as we found I Before we even found out we were pregnant, I knew that I wanted to make sticky buns with you all to share our news. Happiness is babies and sticky buns – this is the best of both worlds. People may be wondering why there is not sweet, creamy, sticky goo being drizzled over these buns once they are completed – well folks, that would make these Cinnamon Rolls instead on Sticky Cinnamon Buns. If you want to do that, by all means go for it (although with all the yummy sticky goo, I know that you won’t even need it)!
Happy Eating & Happy Memory Making with you and your loved ones!
I want to share with you the Secret Family Recipe for how to make what is sure to be a world-famous recipe one day! I present to you the recipe for Teacher-Chef Family Buns in the Oven…
Start with 2 People who have a strong background, love and support network. Mix Well.Allow to bake at 98.6 Degrees Fahrenheit for approximately 9 monthsBun will be done when it has plumped up quite a bit, the oven can no longer hold it, and professional bun-doctors agree that it seems fully cooked.NOTE: Remember that baking times may vary based on individual ovens used.
- For the brioche dough:
- 2 1/4 cups unbleached all-purpose flour
- 2 1/4 cups bread flour
- 1 1/2 packages (3 1/4 teaspoons) active dry yeast
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1/2 cup cold water
- 5 eggs
- 1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter (I used salted), cut into 10 or 12 pieces, room temperature
- For the brioche dough:
- In a stand mixer fitted with the dough hook, combine everything but the butter. Beat on low speed for 3 or 4 minutes, or until everything has come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to be sure that all of the flour is incorporated.
- Once the dough comes together, continue mixing on low for another 3 or 4 minutes. The dough will be very stiff and dry.
- On low speed, add the butter one piece at a time. Mix well after each addition until it disappears into the dough. Continue mixing the dough on low speed for 10 minutes, stopping occasionally to scrape down the bowl. It is important that all the butter is mixed thoroughly into the dough. You may need to stop the mixer and use your hands to help mix in the butter.
- Once the butter is completely incorporated turn up the speed to medium and beat for another 15 minutes or until the dough becomes sticky, soft, and shiny. It will look shaggy at first, but it does eventually turn smooth and silky. Turn the speed to medium-high and beat for one minute.
- Test the dough by pulling at it. It should stretch a bit and have a little give. If it seems wet and loose or more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another couple of minutes or until it develops more strength. It is ready when you can gather it all together and pick it up in one piece.
- Place the dough in an oiled bowl and cover it with plastic wrap, pressing the wrap directly onto the dough. Let proof in the refrigerator for 6 hours or overnight. At this point you can freeze the dough for up to 1 week.
- For the sticky-stuff:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups packed brown sugar
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 teaspoon kosher salt
- Assembling the Sticky Sticky Buns:
- Brioche dough
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup pecan pieces, toasted (optional) – split
- 1 cup raisins (optional) – split
- For the sticky-stuff:
- In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves. Remove from heat and whisk in the honey, cream, water, and salt. Let cool for 30 minutes or until room temperature. You should have about 2 cups of goo.
- Assembling the Sticky Sticky Buns:
- Remove the dough from the refrigerator and roll out on a floured work surface. (Don’t skimp on the flour.) Roll into a rectangle about 16×12 inches and 1/4 inch thick. The dough will have the consistency of cold play-doh and should be pretty easy to work with. Position the dough so that the short end is facing you.
- In a small bowl, stir together the sugars and cinnamon. Sprinkle this evenly over the entire surface of the dough. Sprinkle 1/2 of both the pecans and raisins evenly over the dough as well.
- Starting at the short end furthest from you, roll up the rectangle like a jelly roll. Roll tightly. Even off the ends by trimming about 1/4 inch from both sides.
- Use a bench scraper or chef’s knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide.
- Pour the goo into a 9×13 baking dish, covering the bottom evenly.
- Sprinkle the remaining pecans and raisins evenly over the goo. Place the buns in the baking dish leaving a bit of space between each one. Cover the dish with plastic wrap and place in a warm spot to proof for 2 hours. The dough should be puffy, pillowy, and soft and the buns should be touching at the end of the 2 hours.
- Preheat oven to 350 degrees and bake the buns for 40 to 55 minutes or until golden brown. Let cool in the dish on a wire rack for 20 minutes. One at a time, invert the buns onto a serving platter and spoon the good-stuff from the bottom of the dish on top.
- Serve warm. Store in an air tight container for up to 1 day, if needed. The buns can be rewarmed in a 325 degree oven for 5-10 minutes before serving.
As found on A Southern Fairy Tale, as originally published in the Flour Bakery Cookbook
And I leave you with this, Today’s Question of the Day… What creative ways have you or loved ones announced your pregnancy?