Sticky Buns

Sticky Buns :D

Sticky Buns 😀

Hello all! This is my first entry and will be posting on Sticky Buns. This is a request sent in by one of my readers some time last week.

First you have to make the brioche!

Make the sponge first.

The Sponge:

1/2 envelope yeast
1/4 cup milk
1/8 cup sugar
1/4 cup bread flour

After fermention your sponge should look like that. Check out the bubbles!

After fermention your sponge should look like that. Check out the bubbles!

Combine the milk and yeast using the paddle attachment, whisking until the yeast is dissolved. Make sure that the milk is at room temperature.

Then add in the sugar and flour. Cover the bowl with a plastic film and let it rest in a warm environment for 45 mins. Your batter will eventually look like the above picture!

Then use the sponge and make your brioche dough.

The Dough:
1 1/2 bread flour
Pinch of salt
2 eggs, lightly beaten
1 stick unsalted butter

Shiny and smooth brioche dough!

Shiny and smooth brioche dough!

Add flour, salt and eggs to sponge. Mix on low for about 2 mins. I used the hook attachment. Increase speed and knead the dough for about 5 mins.

Now add the butter, a bit at a time until you’ve added all of it. You may want to scrape the bowl down once in a while! After kneading for about 5 mins, your dough should be shiny and smooth.



Grease a bowl well and place the dough in. Turn it over so that the other side is coated with oil too. Then cover with plastic film and let it rise at room temperature for 2 hours!



It should double in size by 2 hours! Then punch the dough on a lightly floured surface and let it proof for the second time for 1 hour.

Now that you have the brioche dough, we can make sticky buns!

1 tablespoon ground cinnamon
1/2 cup sugar
some raisins
some milk

Start by making the filling by mixing the cinnamon and the sugar together. Then roll out the dough into a rectangle of about 12 by 16 inches. Brush the dough with some milk and sprinkle the filling and raisins all over the dough, leaving an inch allowance at one end to seal the dough.

Roll from the long side closest to you, seal the dough, wrap it in plastic film and place it in the freezer until firm.


Pretty swirls!

Then slice the sticky buns about 1.5 inch thick. I was so excited at this point. Hahaha.

1 stick unsalted butter
3/4 cup brown sugar
1/1 cup honey
2 tablespoons sugar
some walnuts

Now make the topping by beating the butter, brown sugar, honey and sugar together. Prepare your pan. I used a 10 inch springform pan. You can use any pan actually. Just grease it well and line the bottom with parchment paper. Spread the topping onto the bottom of the pan and sprinkle your walnuts over.

Arrange your sticky buns in the pan 1 inch apart from each other. Cover the dough and let it rise for 20 mins. Preheat your oven to 400F, about 205C.

The one inch space between the buns disappear after proofing!

The one inch space between the buns disappear after proofing!

They should be almost doubled in size in 20 mins. Pop it into the oven for 10 mins. Then turn down the temperature to 350F, about 175C and bake it for another 20 mins.

Remove from oven and immediately turn it over onto a serving plate or a cool rack. You don’t want the topping to caramalize and harden up! You won’t be able to take it out after that.

Sticky bun 'cake' Haha!

Sticky bun 'cake' Haha!

Then split the sticky buns up and leave to cool before serving. Though i thought it was yummy right out of the oven too 😛 Store your sticky buns airtight and it can last for about 2 or 3 days.



If you ask me, anyone who wants to try this out should probably make the brioche the day before. Why? Because it’s sooooooooo time consuming and tiring. I spent easily 6 or 7 hours going in and out of the kitchen. Waiting for it to rise again and again. Hahaha.

Honestly i have never tried sticky buns so i can’t really rate the ones i made. Only made it because i heard about how awesome they are! Hahaha. Anyhow.. Hope you guys enjoyed this entry. Do email me or drop a comment for any questions or requests okay? 😀 Till next time!

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