Sticky Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant yeast (1 sachet)</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml whole milk, warm</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the caramel topping:</li><li class="ingredients-single-item">150g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">80ml double cream</li><li class="ingredients-single-item">60ml honey (or golden syrup)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">200g pecans, roughly chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23 x 33cm baking dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Bench scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the warm milk (around 38°C - warm but not hot to touch) with the yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until foamy, which indicates the yeast is active and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the remaining sugar, melted butter (cooled slightly so it doesn't cook the eggs), eggs, and vanilla to the yeast mixture. Mix using the dough hook on low speed until combined. Gradually add the flour and salt, continuing to mix until a soft dough forms. The dough will pull away from the sides but still be slightly tacky to touch - this moisture content is crucial for soft buns.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough on medium speed for 8-10 minutes until smooth, elastic, and passing the windowpane test (when stretched, the dough should be thin enough to see light through without tearing). The lengthy kneading develops gluten structure that gives the buns their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with cling film or a damp tea towel and place in a warm, draft-free spot until doubled in size, about 1-1.5 hours. The ideal rising temperature is around 24-27°C.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare the caramel topping. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, honey, and salt, stirring until the sugar has dissolved. Bring to a gentle simmer and cook for 3 minutes without stirring (which can cause crystallization). The mixture should thicken slightly but remain pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the caramel into your baking dish, tilting to coat evenly. Sprinkle the chopped pecans over the caramel, distributing them evenly. Set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the filling, mix together the softened butter, brown sugar, cinnamon, and salt in a bowl until smooth and spreadable. This creates a paste that will adhere to the dough and melt into those lovely cinnamon swirls during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has doubled in size, punch it down gently to release air bubbles. On a lightly floured surface, roll the dough into a rectangle approximately 30 x 45cm. The dough should be about 5mm thick – thin enough to create multiple layers when rolled, but thick enough to support the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the cinnamon-sugar filling evenly over the dough, leaving a 1cm border along one long edge. This clean edge will help seal the roll. Starting from the long edge opposite the clean border, tightly roll the dough into a log, pinching the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a sharp knife or unflavored dental floss (which gives the cleanest cut), slice the log into 12 equal pieces, each about 3.5cm thick. Arrange the slices cut-side down in the prepared baking dish on top of the caramel and pecans, leaving a little space between each for rising.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the dish and allow the buns to rise again for 45-60 minutes, until they're puffy and have increased in size by about 50%. Meanwhile, preheat your oven to 180°C (fan 160°C).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the sticky buns for 22-25 minutes until golden brown and the internal temperature reaches 88-90°C. If the tops brown too quickly, loosely cover with foil. The buns will continue cooking slightly after removal from the oven, so don't overbake or they'll become dry.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the buns to cool in the pan for exactly 5 minutes – this timing is crucial! Too short and the caramel will be too hot and runny; too long and it might stick to the pan. Carefully invert the pan onto a serving plate or board, allowing all that glorious caramel to drip down over the buns. If any pecans stick to the pan, simply scrape them off and place them back on the buns.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve the sticky buns warm for the ultimate indulgence. They're best enjoyed fresh, but can be gently reheated in a 160°C oven for 5-7 minutes if needed. Store any leftovers covered at room temperature for up to 2 days, or freeze for longer storage – just defrost and warm before serving for that fresh-baked experience.</li></ol>