National Sticky Buns Day makes for gooey goodness

Sticky bun recipe from Dough Bakery

TAMPA, Fl. - If you haven’t noticed, nobody loves to celebrate food holidays more than “The List.”  February 21 just happens to be National Sticky Buns Day.  Can’t you just smell them baking?

Alex Flannery is the Executive Chef of the new Dough Bakery, set to open in South Tampa in a few weeks. Dough is a sister business to the  popular Datz Deli and Market.   

First things first.  A sticky bun is not a cinnamon roll. There is a difference.  Unlike the glaze atop the classic cinnamon roll..

“The sticky bun, it’s got it’s sticky caramel underneath, and it's baked in with the dough, so that’s the main difference between them,” said Chef Flannery.

Flannery says he first pours a sticky (of course) sweet syrup made of rum, butter, sugar, and other goodies, such as pecan pieces,  into the bottom of the pan. As for the dough, Chef Flannery prefers his own special brioche bread to a standard bun dough, partly because the brioche has a richer, more buttery taste.

Then Flannery rolls out the dough, and brushes the entire surface of the dough with butter, except for about a half inch along the top.  On that half inch, he brushes on a light egg wash, which will serve to seal up the sticky bun.

Next, Flannery sprinkles a mix of brown sugar and cinnamon evenly over the dough, and then he starts rolling up from the bottom, nice and tight to prevent air pockets from getting in.  Once its rolled up, he uses that half inch of egg washed dough at the top to seal up the sticky bun.

Once that’s done, you can cut the bun into one and a half inch portions, and then place them close together into the pan with the syrup in the bottom. Once your dough has had time to rise, pop it into the oven at 350 degrees for about 40 minutes.

Once you remove the pan from the oven, turn it upside down onto a plate, and lift the pan away from the buns.  Wait ten minutes, if you can, before enjoying the sticky goodness. 

Are your fingers sticky afterwards? That’s the test of authenticity – gooey fingers!  You are sure to learn more about the soon to open Dough bakery in the coming weeks,  at www.datzdeli.com.

But if you can’t wait, and would like to make a fabulous version of pecan sticky buns yourself, here’s the recipe, courtesy of Dough’s Executive Chef, Alex Flannery. 

 

 

Pecan Sticky Buns

Brioche Dough:

Bread Flour    3 ¾ cup + 2 Tablespoons

Salt                  2 teaspoon

Sugar              ¼ cup

Yeast               2 Tablespoons + 2 Teaspoons

Eggs               5 each

Milk                 3 ounces

Soft Butter      2 sticks + 4 Tablespoons

Mix together the flour, salt and sugar.  Stir yeast into room temperature milk and let yeast bloom for a few minutes.  Combine Eggs, Yeast mixture, and dry ingredients into a mixing bowl and mix on low for 1 min.  Turn to medium speed and mix for five minutes until a firm dough has formed.  Slowly incorporate the softened butter a couple of tablespoons at a time until it is fully incorporated.  Continue mixing until the dough pulls away from the sides of the bowl.  Transfer to a bowl, cover and refrigerate the dough for a few hours or until ready for use.

Cinnamon Sugar:

1 cup Brown Sugar

1 cup White Sugar

4 Tablespoons cinnamon

combine all ingredients

Sticky bun Smear:

Brown Sugar             4 cup

Butter                         4 Tablespoons

Shortening                 1 Tablespoon

Salt                              1 Teaspoon

Honey                         1 Cup

Water                           4 ounces

Vanilla                          1 Teaspoon

Rum                            1 Tablespoon

 

Combine all ingredients in a mixer fit with a paddle attachment, and cream together until light and fluffy.

To Assemble:

Remove Brioche dough from the fridge, and roll into a rectangle on a lightly floured surface, until a ¼ inch thick.  Brush the dough with melted butter, leaving an inch across the top of the rectangle.  Sprinkle generously the cinnamon sugar mixture over the buttered surface.  Beat one egg with a tablespoon of water and brush lightly on the one inch surface at the top of the dough.  Starting at one end, and working towards the other, tightly roll the dough toward the top. Continue rolling, and secure the roll attaching the sticky egg surface to the rest.  Coat the bottom of a  baking dish with the smear until a ¼ inch thick.  Cut into 1 ½  inch rounds,  and place next to each other in a baking dish with the smear.  Cover with a Towel and leave at room temperature until more than doubled in size.  Bake in an oven  at 350 for 35 – 40 minutes or until golden brown. Let for 15 minutes to cool slightly, and enjoy!

Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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