SMS: Sticky Buns with Toasted Almonds

Sticky Buns with Toasted Almonds 020

Hey guys!  Guess what?  It’s my week to choose the Sweet Melissa Sundays recipe!  Woo-hoo!  No joke, I’ve been looking forward to this since I joined the group this spring.  I chose the Sticky Buns with Toasted Almonds, and as with so many recipes from this cookbook, I wasn’t disappointed.  Melissa’s recipe produces a wonderful soft bun scented with orange zest, which seems to continue the trend in her book of using citrus in unexpected places (I think it might be fun to try a mixture of lemon and orange in this recipe).  The sticky sauce was delicious as well, although mine became very hard very quickly after the buns were removed from the pan.  My roommates, however, have actually requested that I make just the sauce and let it harden into toffee, they liked it so much.

Sticky Buns with Toasted Almonds 005

This dough came together really easily, even though I don’t have a stand mixer (I actually did everything by hand without much trouble).  The dough took a little bit longer on its first rise than stated in the book, probably because the yeast is not dissolved in water and sugar before being added to the recipe.  Once it rose, though, I had no trouble rolling out the dough.  I also thought it was interesting that the recipe uses an egg wash inside the rolls instead of butter.  The sticky sauce also came together very quickly, and then everything was set in the refrigerator overnight.  The next day was a quicker rise than I had expected, and then baking the buns.  My only major complaint about the buns is that they are done way before the time listed.  I tented mine with aluminum foil at about 25 minutes to prevent over-browning, but ended up taking them out at 35 minutes, which was still a little bit late (and may have attributed to the toffee-like consistency of the sauce).  I also really liked that the toasted almonds are added after the buns are baked, so people who aren’t such fans could omit them.

Sticky Buns with Toasted Almonds 011

Please make these buns!  They’re wonderful!  If you’re not much of a sticky bun fan, you can make them without the sticky sauce and top them with cream cheese frosting after they’re baked for regular cinnamon buns.

Sticky Buns with Toasted Almonds 016

Please go to the blogroll and check out what all the other bakers thought of these buns, ok?

Sticky Buns with Toasted Almonds- Makes 12 buns

from the Sweet Melissa Baking Book pages 39-41

For the Dough:

1 large egg yolk

1 c. whole milk

1 tsp. pure vanilla extract

Zest of 1 orange

2 1/2 to 2 3/4 c. all-purpose flour

2 Tbsp. unsalted butter, softened

2 1/4 tsp. (1 package) active dry yeast

1 1/2 tsp. kosher salt

1/4 c. sugar

For the sticky sauce:

1/2 lb. (2 sticks) unsalted butter

3/4 c. firmly packed light brown sugar

1/2 c. pure maple syrup

1 1/2 tsp. ground cinnamon

For the egg wash:

1 large egg

2 Tbsp. whole milk or heavy cream

For the cinnamon sugar:

1 Tbsp. plus 1 1/2 tsp. freshly ground cinnamon

1/2 c. sugar

For finishing:

1 c. whole natural almonds, lightly toasted and coarsely chopped

To make the dough (first rise)

1. In the bowl of an electric mixer fitted with the whip attachment, combine the egg yolk, milk, vanilla, zest, and one-third of the flour.  Mix on medium speed until it is a smooth paste.  Add the butter in pieces and mix to combine.

2. Change the mixer attachment to a dough hook.  Add the remaining flour, the yeast, salt, and sugar and mix on low speed to combine.  Increase the speed to medium and beat for 10 to 15 minutes, or until the dough forms a ball and is no longer sticking to the sides of the bowl.  The dough should be nice and elastic.  If it is very sticky, slowly add up to 1/2 cup more flour.

3. Place the dough in a lightly greased bowl and cover with plastic wrap.  Set  aside in a warm place to rise until doubled in volume, 1 1/2 to 2 hours.

To make the sticky sauce

1. Generously butter a 9×13 inch baking pan.

2. In a medium saucepan, combine the butter, brown sugar, maple syrup, and cinnamon, stirring until it reaches a rolling boil.

3. Remove from heat and pour into the prepared pan.  Set aside to cool.

To make the dough (second rise)

1. When the dough has doubled in volume, punch it down and turn it out onto a lightly floured work surface.  Roll out the dough into a rectangle that is 12 inches wide by 18 inches long.

2. For the egg wash: In a small bowl, using a fork, whisk together the egg and milk.  Using a pastry brush, brush it over the surface of the dough.

3. For the cinnamon sugar: In a small bowl, combine the cinnamon and sugar.  Sprinkle over the dough, leaving unsugared the bottom 1 inch of one long side of the rectangle.

4. Starting at the top edge of the rectangle, roll the dough toward you jelly-roll style and pinch the bottom seam closed.  Slice the roll into 12 pieces approximately 1 1/2 inches thick, and place them cut side up about 2 inches apart on top of the sticky sauce in the pan.  Spray the buns lightly with nonstick vegetable cooking spray and cover with plastic wrap (or lighly butter one side of the plastic wrap).  Refrigerate overnight.

To complete the buns

1. When you are ready for the final rise, remove the buns from the refrigerator.  Bring about 3 quarts of water to a boil.  Place an empty roasting pan large enough to hold the water on the bottom of your cold oven.  Pour the boiling water into the pan.

2. Remove the plastic wrap from the buns.  Position a rack in the center of your oven.  Place the pan on the rack in the oven (do not turn it on!) and shut the door.  The steam of the water will help the buns in their final rise.  The buns will just about double in size in 30 to 45 minutes.  (If your fridge is on a super-cold setting, the buns may need a little longer to rise.  If they need more time, just boil some more water and refill the roasting pan.)  When the buns have doubled in volume, remove them (and the roasting pan filled with water) from the oven.

3. Preheat the oven to 350 degrees.

4. Bake for 45 to 50 minutes, or until golden brown.  Remove to a wire rack to cool for about 10 minutes.  Using tongs, turn the buns over onto a serving dish.  Pour the sticky sauce in the pan over the buns and sprinkle with the chopped almonds.

About these ads

20 Comments

Filed under Uncategorized

20 responses to “SMS: Sticky Buns with Toasted Almonds

  1. You did great Jen! Your buns are gorgeous and my family loved them. Thank you for choosing this recipe =)

  2. yummmyyy they were so good. I had brought them with me to the Jason Mraz concert. TOTALLY WORTH IT! so good!

  3. They look great. i was too busy this week to bake them but got all the stuff and will try later. Yours looks delicious. Thanks for picking.

  4. Thanks for choosing this recipe for this week’s bake. They sooooooooooo good. Yours look beautiful!

  5. Thanks for hosting this week Jen! I thought this was a great recipe. I can’t wait to try the cinnamon roll variation too :) Yours look lovely – glad they were such a hit!

  6. thanks for a great pick! it was my 2nd choice when I was picking recipes and I’m so glad you picked it. loved this recipe!

  7. Those look really really yummy!!!

  8. Karin

    What a great pick for this week! And you go making the WHOLE thing by hand! I don’t think I have that much patience… I found it a little odd that the recipe called for an egg wash instead of butter as well but it worked. Thanks for hosting this week :)

  9. Great pick! All our hard work paid off cause you picked a winner! And if you can do it by hand, i think im gonna take a stab again and do the same!

  10. Thanks for a great pick this week, these were amazing!

  11. They look great. How impressive that you kneaded the dough by hand!!! I’m glad you liked them. I will definitely have to put these on my “rewind” list. Sorry I couldn’t bake with you this week (I’m in the middle of a kitchen remodeling project).

  12. Your rolls look fantastic! Great job doing them by hand! I had been wanting to make rolls for a long time but never am motivated to, so I’m really happy you chose this recipe. I don’t blame your roommates for wanting more of the sticky sauce, it was amazing.

  13. Pingback: SMS: Sticky Buns with Toasted Almonds and a bonus bun throwdown! « Hot Oven, Warm Heart

  14. thank you for the great pick this week. i hope to conquer this recipe sometime soon!!

  15. Thanks for picking such a great recipe! I’ll have to try the sticky version sometime; they look and sound amazing! The cinnamon version wasn’t too shabby either. I highly recommend it!

  16. loved these! Thanks for getting us to make them

  17. hotovenwarmheart

    Hi Jen!

    Thank you so much for doing an AMAZING job as host this week- if everyone’s posts are any indication, your recipe selection was a HUGE hit! I had lots of fun baking with you, and I hope you enjoyed every minute of your special week (isn’t it too much fun?) Your buns came out lovely, and the photographs make me want to get back in my kitchen to bake another batch… this coming from the girl who had sticky buns comin’ out the yin-yang during this assingment period :). Hope you had a blast being in the spotlight just a little bit!

    Hope you’re doing well, and I look forward to hearing from you soon. Have a wonderful rest of your week, and hopefully we’ll talk soon- maybe after some pumpkin themed postings? Have a wonderful rest of your week!

    <3,
    Joy

  18. I just made these and they got two thumbs up from my family. I baked them for about 20 minutes and they were perfect, thanks for the heads up about the baking time!

  19. Jeanette

    The baking time does seem quite long for this recipe. I also noticed that you baked these in a glass baking dish. Glass usually bakes hotter so you could have probably baked them at 325F instead of 350F.

    I was always told that when baking in a glass dish compared to a metal baking dish, you should lower the oven temperature by 25F.

  20. Pingback: One Sticky Bun To Rule Them All « Eat Drink Man Woman Dogs Cat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s