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