Ultimate Sticky Buns (America's Test Kitchen)

bearnakedfood.com

Melba Martin

subheading: Flour Roux (Tang Zhong):

¼ cup (34 g) bread flour

⅔ cup ( 158 ml) water

subheading: Dough:

⅔ cup (158 ml) cup milk

1 large egg plus 1 large yolk

2 ¾ cups (375 g) bread flour

2 teaspoons instant or rapid-rise yeast

3 tablespoons granulated sugar

1 ½ teaspoons salt

6 tablespoons (85 g) unsalted butter, softened

subheading: Topping:

6 tablespoons (85 g) unsalted butter, melted

½ cup packed (110 g) dark brown sugar

¼ cup (50 g) granulated sugar

¼ cup (85 g) dark corn syrup

¼ teaspoon salt

2 tablespoons water

1 cup (125 g) pecans, toasted and chopped (optional) - I'm using a mixture of pecans and almonds

subheading: Filling:

¾ cup packed (165 g) dark brown sugar

1 teaspoon ground cinnamon

Note: Ingredients may have been altered from the original.

Directions at bearnakedfood.com

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