So I am always on a YouTube cooking binge and earmark some videos for later recreation. I went on a tangent of sticky buns and settled on a final recipe from Joshua Weissman (linked if interested). I'll include all the pertinent info below.Preparations:
Tangzhong (new to me and so worth it):
- 1.5 Tbsp (15g) All Purpose Flour
- 1.5 Tbsp (20g) Milk
- 1.5 Tbsp (20g) Water
- 2.5 Tsp (9g) Dry Active Yeast
- 1/2 Cup (120 ml) Warm Milk ~100°F
- 3 Cups (443g) All Purpose Flour
- 3 Tbsp (44g) Granulated Sugar
- 3/4 Tsp (2g) salt
- 2.5 Tbsp (55g) Water
- 2 Eggs Room Temp
- 3.5 Tbsp Unsalted Butter, Softened
- 5 Tbsp (70g) Unsalted Butter, Melted
- 1/2 Cup (125g) Dark Brown Sugar (I used Light, all I had)
- 2.5 Tbsp (5g) Cinnamon
- Pinch Allspice
- Pinch Nutmeg (Freshly Grated Preferred)
- 1/2 Cup (115g) Unsalted Butter
- 1/2 Cup (115g) Brown Sugar
- 3 Tbsp (51g) Honey
- 1 1/4 Cups (140g) Toasted Pecans, Crushed
- Warm the Milk up to 100°F and add the Yeast. Mix and set aside.
- Make Tangzhong
- Heat ingredients over low heat until a thick paste forms and set aside
- Sift and Mix Dry Ingredients in Stand Mixer (or bowl and whisk)
- Flour, Salt, Granulated Sugar
- Add Milky Yeast and Water
- Add Tangzhong
- Mix on Med-Low to combine
- One at a time, add each Egg and let fully incorporate
- Let this mix for 5-6 mins, scraping sides occasionaly
- Add Softened Butter 1 Tbsp at a time (3 times) and mix until incorporated
- Let mix for 5 more minutes
- If Dough is too wet, add a Tbsp of flour at a time until a dough ball forms (I ended up adding 1 Tbsp of flour)
- If dough is too dry, add a Tbsp of water at a time until dough ball forms
- Remove Dough Ball and Place in a buttered dish and cover with Damp Towel or Saran Wrap
- Place in a warm spot (turned off oven) for 90 minutes to let rise.
- Should at least double in size
- Place in a warm spot (turned off oven) for 90 minutes to let rise.
- Remove dough and place on a well floured surface and let rest for 10 mins covered by a damp towel
- Make Glaze
- Place Glaze ingredients in small pan and heat to combine (minus pecans) and set aside
- Roll Dough out into a Rectangle around 20" long and maybe 12"-15" tall
- Brush on 5 Tbsp of melted butter... yes... that's what he said and what I did!
- Cover with Filling Mix side to side but leave a small gap at top and bottom edge for sealing
- Roll up slowly into log
- Cut log into 9 equal pieces
- Generously Butter a 9"x9" pan
- Pour Glaze into pan
- Cover with Pecans
- Arrange 9 rolls
- Cover and let rise for 45 minutes
- Preheat oven to 350°F
- Bake for 30-35 mins
- I checked at 30 mins and the tops were getting brown so I covered in foil
- Bake til internal temp is 190°F-200°F
- Hard to do toothpick test on this one
- Remove and let cool in baking dish for 5-7 minutes (don't want the sugar to harden
- Place a plate over the dish and flip over to reveal!
- Let cool a few minutes and tear in!
Pics in Post 2... I may have reached some limits... haha
Final Thoughts:
These are not hard to make. They just take some time for all the proofing. I initially thought these would be a pain with the Tangzhong and steps but this was really easy to make and I highly recommend this recipe! The buns are so incredibly soft and light. The glaze is sweet and sticky. The crunch from the pecans round this out into a phenomenal experience!
The wife gave a resounding and indistinguishable mouth full mumble with a thumbs up.
Thanks for "sticking" with me on this...
Cheers Y'all! Stay Safe and Wash your hands!
Zach
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