This dough is our go-to for same day anything. You can roll it up and plop it into a loaf pan for a soft sandwich loaf, twist it with chocolate and dried fruit for the best-ever Babka or smother it with melted butter and brown sugar for sinful sticky buns. The basic recipe is here below- call us on the hotline if you have any questions!
2/3cupMilk160g, room temp.
Assorted Spiceslike cardamom or cinnamon
Juice of an orangewe made these with blood orange juice, hence the color
Warm up the butter and milk just slightly. Add the sugar, followed by the yeast and let these sit for 10 minutes.
Whisk in the eggs and salt. Add the flour and mixing using the dough hook for 5-7 minutes.
Cover and let these rise for 1 hour in a slightly warm place. Meanwhile, take a muffin or cupcake tin and lightly brush the inside with a touch of butter and a sprinkle of sugar.
Lightly flour your workspace and dump your dough out onto it. Press it lightly into a rectangle about 20" long and 8" wide. Brush with melted butter and sprinkle with sugar and any spices you like. We love cardamom and orange zest- it pairs well with the orange glaze.
You want to create as tight a rolled-up spiral as you can. As you roll the dough up, pull back every now and again to make sure it doesn't unfurl. Try curling your hands up with the dough and pulling back rather than pinching the dough with your fingers. Once you reach the top, pinch to seal as best you can.
Cut the log into 36 little buns and place 3 in each hole of your tin. Don't worry if they aren't all even. Do your best and know there's a size for everyone. Cover loosely and let these proof for 45 minutes to one hour (over in the fridge overnight) while you preheat your oven to 325 F.
Uncover the pan and bake for 20-25 minutes, depending on the pan you're using and how thick the sticky buns were cut. We think they're best when they are cooked longer.
Flip the pan within 2 minutes of removing from the oven. Once cooled, pour the glaze over them.
For the glaze: Squeeze the juice over the powdered sugar, then strain into a clean bowl. Spoon over just barely warm buns and serve.