Sticky Buns, along with Croissants,
Danish, Puff Pastry, Cinnamon Rolls, and Broiche
are part of a group
of yeast raised Breakfast Pastries called Viennoiserie.
When I took a week long Viennoiserie Class at the San
Francisco Baking Institute we made all of these delicious pastries. I must
admit these Sticky Buns were a favorite. They are made with a
yeast dough, similar to a Brioche, that is filled with cinnamon sugar (you
can also add some chopped nuts and/or raisins) and topped with
a delicious caramel glaze that contains chopped pecans. As their name
implies, the caramel glaze covering the Sticky Buns is, in fact, sticky.
If you like Cinnamon Rolls, then you definitely have to make this recipe.
A few notes on technique and
ingredients. This dough is kneaded for quite a long time which produces a strong dough that
cleans your mixing bowl and is silky smooth. If you're new to bread
making, I would watch the video as I show you an easy way (the 'window'
test) to determine if your dough has been mixed to the correct
As far as
ingredients go, we are using mostly bread flour and a small amount
of cake flour (for tenderness). For the yeast, I like to use
SAF Gold instant yeast
which is used in baked goods that are high in fat and/or sugar. This type of
yeast gives a good rise and it doesn't need to be proofed. However,
if you want to substitute active dry yeast for instant yeast you need to
increase the amount of yeast by about 20%. You also need to activate the
active dry yeast in warm water. To do this, remove about 1/4 cup (60 grams)
of water from the total
amount called for in the recipe and heat it to lukewarm. Stir in the
yeast. Let stand about 5-10 minutes or until the mixture becomes frothy.
Also, dried milk powder is used in this recipe as it enhances the color of the
crust, adds flavor, and helps to keep the bread moist.
For the salt I like to use kosher salt. There is also butter in this
dough, and I like to use unsalted butter. And lastly we need
water. I like to use filtered water. The temperature of the water is
very important when making bread as it determines the temperature of
the final dough, which affects the rate (time) of fermentation (proofing). The desired dough
temperature (DDT) should be between 74-77 degrees F (23-25 degrees C).
Generally speaking, if the temperature of your kitchen is at room
temperature (about 75 degrees F) (24 degrees C), then your water should be
cold from the refrigerator. The reason we use cold water is that the dough warms up
during the long kneading period.
Continue to the
Sticky Buns recipe page......
Let's get baking!!