Wednesday, 6 May 2015

Browned Butter and Salted Maple Sticky Buns

 


 









There's nothing I like better than showing off my buns at breakfast time.



Browned Butter and Salted Maple Sticky Buns
slightly adapted from here
Makes 12

For the Dough:
1 1/4 teaspoon dry yeast
160ml (2/3 cup) lukewarm milk
2 1/2 tablespoons maple syrup
485g (3 1/4 cups) plain flour
1/4 teaspoon fine sea salt
2 eggs, lightly beaten
125g unsalted butter, melted

For the Salted Maple Glaze:
160ml (2/3 cup) maple syrup
110g (2/3 cup) brown sugar
150g unsalted butter, chopped
2 teaspoons sea salt flakes

 For the Browned Butter Filling:
125g unsalted butter, chopped
130g (3/4 cup) brown sugar
2 teaspoons ground allspice

Make the Dough:
Put the yeast, milk and the maple syrup into the bowl of an electric mixer fitted with a dough hook. Stir briefly with a fork and set aside for 10 minutes until foamy.

Add the flour, salt, eggs and butter and mix on low for 5 minutes. You will have a smooth, soft dough. Put the dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm spot for an hour, until doubled in size.

Make the Glaze:
Place the maple syrup, brown sugar, butter and 1 teaspoon of the salt flakes into a small saucepan and heat gently until the sugar has dissolved, stirring continuously. Pour half the glaze into a 20 cm x 30 cm baking pan. Reserve the remaining glaze and set aside.

Make the Filling:
Place the butter into a small saucepan and melted it over high heat. Bring it to a boil and cook for 3 - 4 minutes until it turns golden brown and smells like toasted nuts. Pour into a bowl and stir in the brown sugar and all spice. Set aside.

Make the Buns:
Lightly flour a work bench and roll the dough out to a 60 cm x 25 cm rectangle. Spread the browned butter filling evenly over the dough. Staring from one of the long sides, roll the dough up tightly. Trim the edges of the scroll and slice into 12 even portions. Arrange the buns in the pan on top of the glaze. Cover with a damp cloth and set aside for 45 - 60 minutes to get puffy.

Bake the Buns:
Preheat the oven to 180C. Bake the buns for 25 - 30 minutes, or until golden and cooked through. Gently warm the remaining glaze and pour if over the hot buns. Sprinkle with the remaining teaspoon of salt flakes.

6 comments:

  1. THIS IS THE BEST DAY OF MY LIFE!
    My friend, you have the best buns in the business. And now you are sharing the secrets to glorious buns with the world. I cannot, cannot, wait to make these for my Mum, and then figure out how to make them for my GF tummy so that I too can bathe my buns in glorious brown butter and salted maple. Oh yes, that sounds so wrong, but we both know it's oh so right :)

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  2. Helllooooooooooooo beautifuls!! The glaze and the filling seems so incredible! Now I'm craving for your buns!

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  3. OK you are my new favorite person for posting this recipe. Need!! Can you send me some so I don't have to actually bake by myself (potentially a life-threatening hazard) kthanx ;)

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  4. OMG my mouth is actually salivating! I am definitely going to re blog these, with a thermomix Method! :) Liz xx

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