Martha Stewarts Amazing Sticky Buns
Why I Love This Recipe
The dough is incredibly easy to make and will keep frozen for up to a month. Don't be intimidated by homemade dough, its so easy and tastes awesome!
Ingredients You'll Need
2 tablespoons active dry yeast
1/3cup warm water
1 cup milk
1 cup unsalted butter, room temperature, cut into small pieces
3 large eggs
1/3 cup sugar
2 teaspoons salt
1 teaspoon vanilla
6 cups all purpose flour, plus more for dusting
enough for ONE batch of 9 large or 4 dozen mini buns)
1 cup unsalted butter
1/4 cup sugar
1 1/4 cups brown sugar
1 cup light corn syrup
For assembling each batch:
1 tablespoon unsalted butter, melted
1 recipe sticky bun filling (follows)
Large Sticky Buns:
Make dough: Stir together yeast and warm water in a small bowl; let stand until foamy, about 5 minutes.
In the bowl of a standing mixer fitted with the whisk attachment, mix milk, butter, eggs, sugar, salt and vanilla on low speed until eggs and milk are combined, 2 minutes. Add yeast mixture; mix 1 minute. Add four cups flour; mix until smooth.
Switch to the dough hook; continue mixing and add more flour, ½ cup at a time, just until dough no longer sticks to bowl (about 2 more cups). Beat dough on medium-high speed, 10 minutes.
On a lightly floured surface, knead the dough until very smooth, about 2 minutes; transfer to a large buttered bowl. Cover with a clean kitchen towel and let rise until doubled in bulk, about one hour.
Punch down dough, then turn out onto a lightly floured surface. Divide dough into three equal pieces; roll each into a ball. Each ball is one batch. At this point, you can either refridgerate dough overnight (wrap loosely in plastic wrap, because dough will continue to rise) or freeze in an airtight container for up to one month (to thaw, wrap loosely in plastic wrap and leave in fridge overnight).
Make topping: Melt butter in a saucepan; stir in sugars and corn syrup. Cook, stirring, over low heat, until sugar dissolves, about 5 minutes. Set aside.
Assemble buns: Roll out dough into an even rectangle, 10x13 inches. If it springs back, let it rest a few minutes, then continue rolling. Brush dough with melted butter and top with filling, leaving a ½ inch border. Starting on one long side, roll dough into a tight cylinder. To seal, pinch dough edge to log; turn roll onto seam. With a sharp knife and a sawing motion, cut into equal pieces about 1⅓-inch-thick. Avoid pressing down.
For each batch divide one cup topping among nine cups of a large muffin tin, or cover the bottom of an 8-inch square baking pan. Transfer the buns to the pan.
Preheat the oven to 375°, with rack on lower level. Set a wire rack over baking sheet; set a side. Let buns rise in a warm place until doubled in bulk, about 30 minutes. Bake buns, rotating pan halfway through, until golden brown and bubbling, 30 to 35 minutes. Immediately invert buns onto rack. Serve warm.
***I do not have a stand mixer, and I did okay mixing with my hands! At first I used a wisk and then switched to my (clean) bare hands to twist the dough as though I was using a dough hook.
Mini Sticky Buns:
Follow steps 1-6 of sticky bun recipe.
Follow step 7, rolling dough into a 7x19 inch rectangle; halve lengthwise. Brush with melted butter. After dough is filled and rolled, cut each log into 24 slices, Ã‚Â¾ inch thick.
Follow step 8, dividing 1 cup topping among 4 12-cup mini-muffin tins.
Follow step 9, baking 15 to 20 minutes