Sticky buns, part two
And I know just the one. The first step is to get everything mis en place.
I’ll need :
1 cup milk
¼ cup water
2 teaspoons vanilla
½ cup butter
2 eggs
½ teaspoon salt
¾ cup sugar
5 cups flour
2 teaspoons yeast
Usually I’d add everything to the bread machine in the order listed and select the dough cycle. However, that’s quite a bit of flour for my machine, so I’ll start off with 4 cups. Once that has been incorporated, I’ll add the last cup.
Next, the topping.
For that I’ll need:
1 cup butter
½ cup sugar
2 cups brown sugar
2 teaspoons vanilla
I mix it all together and refrigerate until later.
When the dough is ready, I remove it and cut it into sections with my dough scrapper. Then I form the sections into balls, placing them on a cookie sheet as I go.
The next step is to decide how many to bake. A dozen sounds good. The rest of the dough will go in the freezer. Once frozen, it will get put in a Ziploc bag and then go back in the freezer.
After that’s done, its just a matter of putting everything together.
I start by lining my baking pan with parchment paper, this will make clean up very easy. Then I spoon enough of the topping into my baking pan to coat the bottom. Next I place the buns in the pan, making sure to leave enough space for them to double in size, and then I cover them.
When they’re ready, I bake them at 350 degrees for 25-30 minutes. Then I turn them out onto a platter to cool; thanks to the parchment paper, the buns come out without incident.
Conclusion: Success.
I was aiming for great tasting ‘now’ sticky buns. It took me about three hours to make and bake these.
And next time, I’ll use the buns in the freezer and it will only take me an hour and a half.
I’m very pleased.
