CLASSIC CINNAMON STICKY BUNS - ANNA OLSON
Steps:
- For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside. For the filling, stir the brown sugar and cinnamon together into soft butter. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Spread butter cinnamon brown sugar mixture over whole surface. Sprinkle soaked and dried raisins if desired. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked.
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- In a large bowl mix remaining milk, sugar, melted butter, and egg. Add 2 cups of flour and the salt mix until smooth. Add yeast/milk mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on a floured surface, knead the dough 5 to 8 minutes or until smooth. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
- When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
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- Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour and the yeast. Mix these two together for a few seconds, just until they're combined.
- Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you're thinking to cut a corner here and melt your butter in the microwave instead, don't do it! If the liquid is too hot, it will kill the yeast. Once it's melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar and the salt until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You're looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you're good to go.
- When your wet ingredients have reached the ideal temperature, add in an egg and break it up with a fork into the mixture.
- Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer. Make sure your stand mixer is fitted with the dough hook attachment.
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