Ideal Sticky Bun

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Ingredients

tangzhong

  • 150.0 gramwater
  • 38.0 gramFlour

dough

  • 150.0 gramMilk
  • 1.0 eachEgg
  • 1.0 eachEgg Yolks
  • 430.0 gramFlour, bread, unsifted
  • 8.0 gramYeast, Instant
  • 38.0 gramSugar
  • 8.5 gramsalt
  • 85.0 gramButter

sticky

  • 125.0 gramButter
  • 150.0 gramSugar, brown
  • 75.0 gramSugar
  • 120.0 gramCorn Syrup
  • 2.0 gramsalt
  • 45.0 gramwater
  • 100.0 gramPecans

filling

  • 180.0 gramSugar, brown
  • 3.0 gramCinnamon

Instructions

1

First, make the tangzhong. Mix the flour and water and heat over a low flame until it becomes a thick paste. Alternatively, you can use a microwave. Process on high for about 30 seconds, whisk, and return to the microwave, repeating until it becomes a thick paste. In thermo-mix, process at 100C speed 2 until thickened, about 3 minutes
.

Step 1 of 10
2

Add milk to tangzong and mix until smooth. (If using a TM, this can be done in the same container with butterfly). Add egg and yolk and mix till incorporated. (remove butterfly after this step if using TM).

Step 2 of 10
3

If using a mixer, place mixture into a mixer bowl. Add flour and yeast, mixing until incorporated. (if using a TM, make sure butterfly is removed and switch to dough processing mode) Let stand for 15 minutes. Add sugar and salt and knead on low for 5 minutes (TM about 3 minutes in dough mode. Bowl friction will add substantial temperature to the dough, so I let it rest in the fridge for about 5 minutes to chill a bit.). Add butter and process for another 5 minutes, scraping down dough as needed. (TM, again about 3 minutes, with another 5 minute rest in the fridge. After the rest, I did another 10 seconds to pull it together). Move to a lightly floured counter and knead into a ball. Dough will be sticky. Transfer dough to a greased bowl, cover and let rise till doubled.

Step 3 of 10
4

Toast the pecans if using. Whisk remaining ingredients, except the water till smooth. Add water and mix till incorporated. Grease a 9 x 13 cake pan. Pour mixture into cake pan. Sprinkle with the toasted pecans (I added some raisins too).

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5

Mix the filling (brown sugar and cinnamon)

Step 5 of 10
6

When the dough has doubled, stretch it out to about 18 x 12. You do not need a rolling pin for this as dough should be very extensible.

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7

Sprinkle dough with the filling, keeping the upper 1 inch free of filling. Loosely roll up.

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8

Step 8 of 10
9

Measure and mark the roll into 12 equal pieces. If the roll is 18 inches (456 mm), this would be 1 1/2 inches each (about 38 mm). Cut them with dental floss. Equally distribute the buns in the cake pan.

Step 9 of 10
10

Allow to raise until doubled in size.

Step 10 of 10

Recipe Complete!

Enjoy your Ideal Sticky Bun!

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