Ok, I made another one of the Donna Hay sticky buns. I ended up letting these rise a lot longer than the other batch and got a lighter bun. But I also, making a half recipe, used a loaf tin to try and get most of the buns covered by the glaze this time. They were still about half sticky so I’m not sure what exactly I’m doing wrong but I liked the dough a lot more this time.
I’d really recommend the orange butter filling. These smelled heavenly. (I got a little glaze on my nose trying to get as close as possible.) The smell like a perfect summer day. Even though I was inside ignoring the England v Brazil day I could easily pretend we were lounging poolside in Spain.
Oh man, if you know anywhere poolside in Spain where they bring you freshly baked rolls, let me know!
Sticky buns, paraphrased from issue 69 of Donna Hay magazine
For basic cinnamon sticky buns use dough, maple glaze, and cinnamon butter filling
For orange buns with butterscotch and whiskey glaze use dough, butterscotch & whiskey glaze, and orange butter filling
Dough
1¼ t dry yeast
2/3 lukewarm milk
2 t vanilla extract
3 cups plain flour
¼ cup caster sugar
¼ t fine salt
2 eggs, lightly beaten
125g unsalted butter, melted
Maple glaze
1/3 cup maple syrup
1/3 cup brown sugar
75g unsalted butter, chopped
Butterscotch & whiskey glaze
¼ cup single cream
1/3 cup brown sugar
40g unsalted butter, chopped
¼ cup whiskey
Cinnamon butter filling
100g unsalted butter softened
½ cup brown sugar
2 t cinnamon
1 cup toasted pecans, chopped
Orange butter filling
100g unsalted butter, softened
½ cup brown sugar
1 T finely grated orange rind
Place yeast, milk, & vanilla in a bowl and mix to combine. Set aside until it froths.
Add yeast mixture to the bowl of an electric mixer with the remaining ingredients. Use a dough hook attachment and beat low for 1 minute until combined. Then increase to high and beat for for 5-8 minutes or until the dough comes away from the side if the bowl.
Place in a lightly greased bowl, cover with a damp tea towel. Set aside in a warm place for an hour, or until doubled in size.
Make the glaze. Place all ingredients in a saucepan and cook over a low heat until the sugar crystals are dissolved. Increase the heat to medium and bring to a boil. Cook for 3-4 minutes until thick & smooth. Pour into a lightly greased pan.
Make the butter filling. Place all ingredients (except pecans, if using) in an electric mixer and beat on high for 5 minutes until light & fluffy.
Once risen, roll out the dough between two pieces of parchment paper to make a 60cm x 25cm rectangle. Spread the butter filling leaving a 1cm border. (Sprinkle with pecans, if using.)
Starting at the longest side, tightly roll up dough.
Trim edges so that you have an even log with filling to the end. Cut into 12 equal pieces. Place in the glazed pan, side by side with scroll of filling side up.
Cover with a damp towel and set aside in a warm place for 45-60 minutes for until doubled in size.
Bake in a preheated oven at 180 for 15 minutes. Cover loosely with aluminium foil and bake for a further 20 minutes.
Allow to stand in the pan for 2-3 minutes before turning out on a wire rack to cool. Best eaten still warm.
Makes 12.
The Dropped Baton 