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Sticky buns with brown sugar glaze


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Ingredients

9 portion(s)

Dough

  • 160 g unsalted butter, softened and cut into pieces, plus extra for greasing
  • 90 g Milk
  • 2 tsp dried instant yeast
  • 350 g plain flour, plus extra for dusting
  • 50 g caster sugar
  • 3 eggs

Cinnamon sugar

  • 2 tsp ground cinnamon
  • 1 tbsp caster sugar

Brown sugar glaze

  • 180 g unsalted butter, softened and cut into pieces, plus extra for greasing
  • 180 g light brown sugar

Assembly

  • sea salt flakes, for sprinkling
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Recipe's preparation

  1. Grease a large bowl and set aside.
  2. Place milk and yeast into mixing bowl and warm 3 min/37°C/speed 1.
  3. Add flour, sugar and eggs and knead 5 min/Dough mode, while adding butter through the hole in mixing bowl lid 1 piece at a time.
  4. Transfer dough onto a silicone bread mat (ThermoMat) or floured work surface and, with floured hands, shape into a ball. Place dough into prepared bowl, then cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl. Continue with recipe while dough proves.
  5. Cinnamon sugar
  6. Place cinnamon and sugar into a small bowl, stir to combine and set aside.
  7. Brown sugar glaze
  8. Grease a round cake tin (23 cm), line with a sheet of aluminium foil then line with a sheet of baking paper, allowing plenty of overhang. Grease baking paper with butter.
  9. Place butter and sugar into mixing bowl and beat 1 min 30 sec/speed 5. Spread the mixture over base of cake tin. Place cake tin into refrigerator until ready to use.
  10. Assembly
  11. Preheat oven to 180°C. Knock down dough and roll out into a rectangle (35 x 30 cm) on a silicone bread mat or lightly floured work surface. Dot remaining butter mixture over dough, then sprinkle with reserved cinnamon sugar. With the long edge facing you, carefully roll up dough into a tight log.
  12. Place log onto a chopping board. Using a sharp knife, trim ends, then cut into 9 thick pieces (approx. 3.5 cm thickness). Place pieces, cut-side up, into prepared cake tin. Cover with a kitchen towel and allow to prove in a warm place for 30 minutes.
  13. Loosely cover buns with foil to prevent browning and bake for 20 minutes (180°C). Remove foil and continue to bake for 15-20 minutes or until buns are cooked through and golden. Carefully remove from oven and immediately invert onto a serving plate. Allow to cool for 15 minutes (glaze will harden), then sprinkle with salt flakes. Serve warm.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Could you make it the night before? Do the last...

    Submitted by Optisox on 23. December 2018 - 17:54.

    Could you make it the night before? Do the last prove in the fridge overnight and then bake in the morning?

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