2022-06-29 23:14:28 +00:00
|
|
|
---
|
|
|
|
|
title: "Stickybuns"
|
|
|
|
|
lastmod: ":git"
|
|
|
|
|
date: 2022-06-29T14:46:50-04:00
|
|
|
|
|
author: "Joshua Weissman"
|
|
|
|
|
tags: ["baked"]
|
|
|
|
|
draft: true
|
|
|
|
|
---
|
|
|
|
|
|
|
|
|
|
## Tangzhong
|
|
|
|
|
|
|
|
|
|
### Ingredients
|
|
|
|
|
- 1.5 tbsp (15g) flour
|
|
|
|
|
- 1.5 tbsp (20g) milk
|
|
|
|
|
- 1.5 tbsp (20g) water
|
|
|
|
|
|
|
|
|
|
### Procedure
|
|
|
|
|
1. Get out eggs so that they are at room temp later (see dough)
|
|
|
|
|
2. Add all tangzhong ingredients to a small saucepan
|
|
|
|
|
3. Put the saucepan on medium heat and whisk until tacky
|
|
|
|
|
- This step does not take long
|
|
|
|
|
4. Let cool to room temp
|
|
|
|
|
|
|
|
|
|
## Dough
|
|
|
|
|
### Ingredients
|
|
|
|
|
- 2.5 tsp (9g) dry yeast
|
2022-07-06 20:05:43 +00:00
|
|
|
- 0.5 cup (120mL) lukewarm milk (around 98°F / 37°C)
|
2022-06-29 23:14:28 +00:00
|
|
|
- 3 cup (443g) flour
|
|
|
|
|
- 3 tbsp (44g) granulated sugar
|
|
|
|
|
- 0.75 tsp (2g) fine sea salt
|
|
|
|
|
- 2.5 tbsp (55g) water
|
|
|
|
|
- 2 eggs (room temperature)
|
|
|
|
|
- 3.5 tbsp (50g) unsalted butter (softened)
|
|
|
|
|
|
|
|
|
|
### Procedure
|
2022-07-06 20:05:43 +00:00
|
|
|
5. Heat milk to 90–95°F
|
2022-06-29 23:14:28 +00:00
|
|
|
6. Add yeast to milk, stir, and let sit 10 minutes
|
|
|
|
|
7. Whisk salt and sugar into flour in a mixing bowl
|
|
|
|
|
8. Put bowl in stand mixer w/ dough hook jawn
|
|
|
|
|
9. Add tangzhong, milk, yeast mixture, and eggs
|
|
|
|
|
10. Mix at low speed, scraping sides when needed
|
|
|
|
|
11. Increase speed to medium when dough becomes cohesive
|
|
|
|
|
12. Gradually add butter (1 tbsp at a time)
|
2022-07-06 20:05:43 +00:00
|
|
|
13. Mix until fully incorporated, then continue mixing for an additional 5–7 minutes
|
2022-06-29 23:14:28 +00:00
|
|
|
14. Place on an unflowered surfaced and slide the dough around to form a ball
|
|
|
|
|
15. Put in a lightly greased bowl and cover with a damp towel
|
2022-07-06 20:05:43 +00:00
|
|
|
16. Let sit at room temp 1–2 hours until doubled
|
2022-06-29 23:14:28 +00:00
|
|
|
|
|
|
|
|
## Glaze
|
|
|
|
|
### Ingredients
|
|
|
|
|
- 0.5 cup (115g) unsalted butter
|
|
|
|
|
- 0.5 cup (115g) packed brown sugar
|
|
|
|
|
- 3 tbsp (51g) honey
|
|
|
|
|
|
|
|
|
|
### Procedure
|
|
|
|
|
17. Add glaze ingredients to a medium saucepan, then stir over medium heat until combined
|
|
|
|
|
18. Let glaze cool
|
|
|
|
|
|
|
|
|
|
## Filling
|
|
|
|
|
### Ingredients
|
|
|
|
|
- 5 tbsp (70g) unsalted butter (gently melted)
|
|
|
|
|
- 0.5 cup (125g) dark brown sugar
|
|
|
|
|
- 2.5 tsp (5g) cinnamon
|
|
|
|
|
- Pinch of ground allspice
|
|
|
|
|
- Pinch of ground nutmeg
|
|
|
|
|
|
|
|
|
|
### Procedure
|
|
|
|
|
19. Put dough on a floured surfaced, cover and let sit for 10 minutes
|
|
|
|
|
20. Roll dough into a rectangle 0.25in thick
|
|
|
|
|
21. Melt butter and brush onto surface (butter should not be hot)
|
|
|
|
|
22. Mix other filling ingredients in a bowl
|
|
|
|
|
23. Sprinkle filling on dough
|
|
|
|
|
24. Tightly roll up dough, slightly seal each end
|
|
|
|
|
25. Cut of each end, then cut log into 9 equally sized rolls (may be less)
|
|
|
|
|
26. Grease a 9x9 cake pan or a round cake pan
|
|
|
|
|
26. Pour glaze into bottom of pan
|
|
|
|
|
27. Arrange rolls equally spaced in pan
|
2022-07-06 20:05:43 +00:00
|
|
|
28. Bake at 350°F for 30–35 minutes
|
