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