As of friday afternoon, I’m on summer break. And by summer break I mean quitting my corporate job, working a kitchen (hopefully part time) and enjoying the southern California beach culture I’m going to miss so much when I move for pastry school. I can make bread any day of the week without worrying about my work and yeast schedules getting in the way of each other. Life is good.

And as long as I do the grocery shopping, making dinner a few nights a week and keep my dad’s carb intake at about 3 or 4 pastries a day my parents support this lifestyle. Or so they say on day two… we’ll see how they feel by the end of the week. I think if I make these sticky buns I came up with this past week on a regular basis they will not question me being home all the time!

They are so gooey and fluffy and smell so fantastic!

Recipe

Rolls

2 packs yeast

3 cups bread flour

1/2 cup sugar

1 cup water (warm to the touch)

pinch of salt

1.5 teaspoons vanilla

1/4 cup butter (melted and cooled)

filling

2 table spoons butter, melted

1 cup brown sugar

1/2 cup sugar

1/2 teaspoon vanilla

1 tablespoon cinnamon

1 egg yolk

1 tablespoon milk

smear

1 cup walnuts or pecans in roughly chopped pieces

6 tablespoons butter, room temperature

2/3 cup brown sugar

1/2 cup sugar

Directions

• Make the dough. Start by combining yeast, water and a tablespoon of the sugar in a small bowl. You can add sourdough starter if you have it at this point (about a tablespoon will o wonders for the flavor)
• While the yeast is proofing mix the flour, remaining sugar and salt together in a large bowl or bowl of a stand mixer.
• mix the yeast mixture, melted butter and vanilla into the dry mixture and knead until the dough is elastic and smooth.
• place in a greased bowl and cover. Set in a warm area to proof for about an hour.
• Mix the filling. Incorporate all the ingredients together in a bowl.
• Mix the smear. using a fork or an electric beater whip the bitter with the dry sugars.
• line a 9×13 inch pan with aluminum foil and grease generously. Spread the smear in an even layer and sprinkle with nuts. Set aside.
• roll dough out to be a large rectangle about 12 x 18 inches.
• spread spear evenly over the dough leaving a 1-inch border on one of the long edges.
• roll the dough up into a right roll.
• cut the uneven ends off and slice into 12 equal buns.
• place in the pan prepared with the smear, cover with plastic wrap and let proof overnight.
• preheat the oven to 350°F and right before you are ready to bake spray a baking spray such as pam (neutral flavor) over the buns – this will help make sure that they rise in the oven more and not just get their crust right away.
• bake the buns for about 20-25 minutes.
• Flip the buns over onto a large plate or cutting board and carefully lift the pan off before it cools and the caramel sets. 
  
  

YUM!

head over to yeast spotting for other fantastic recipes as well!