Americas Test Kitchen Sticky Buns Recipes
AMERICA'S TEST KITCHEN STICKY BUNS
Yield 12 Servings
Number Of Ingredients 27
Steps:
- 1. Dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 c flour and butter; stir with rubber spatula til combined. Add all but about 1/4 c remaining flour. Knead with dough hook at low 5 min. Dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary; knead at low 5 min longer, dough should clear sides of bowl but stick to bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 min to ensure that dough is uniform (dough should not stick to work surface, if it does, knead in flour 1 T at a time). 2. Lightly spray lg bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm spot til doubled, 2 to 2 1/2 hrs. 3. Glaze: Meanwhile, combine all ingredients for glaze in sm saucepan; cook over med heat, whisking occasionally, til butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13x9" pan; spread mixture to cover surface. Set aside. 4. Assemble For filling, combine brown sugar, cinnamon, cloves, & salt in small bowl and mix til combined, set aside. Turn dough onto lightly floured work surface. Shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16x12" rectangle. Brush dough with 1 T melted butter, leaving 1/2" border along top edge; with remaining butter brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge. Press mixture into dough to adhere. With long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Stretch cylinder to 18" length. Using serrated knife slice into 12 pieces. Continued in next listing.
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- For the flour paste: In a small bowl, whisk the water and flour together until smooth. Microwave in 25 second increments, whisking after each 25 seconds, until stiff, smooth, pudding-like consistency with a total of 50 to 75 seconds.
- For the dough: In bowl of stand mixer with the whisk attachment, whisk flour paste and milk together until smooth. Add egg and yolk and whisk to combine. Fit stand mixer with dough hook , then add the flour and yeast. Mix on low speed until all of the flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low for 5 minutes longer, scraping down the dough hook and sides of bowl when needed. Dough will be very sticky.
- Lightly flour your counter or marble and scoop the dough on the surface. Knead briefly to form a ball and transfer, seam side down, to a lightly greased large bowl. Spray dough ball lightly with cooking spray and cover the bowl with plastic wrap. Let dough rise until just doubled in volume - 45 minutes to 1 hour.
- For the topping: While the dough rises, grease 13x9" metal baking pan. Whisk the melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add the water and whisk carefully until smooth. Pour the mixture into the prepared pan and tilt the pan to cover it evenly. (Sprinkle with pecans, if using).
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