Sticky Buns with Toasted Almonds
November 30, 2022
“Sticky buns: they came out so cute!”
They came out so cute! Nine tall, tightly coiled buns turned out of their tins, each wearing a cap of caramel and sliced almonds toasted to a golden brown.
A sticky bun is baked upside down. Caramel and nuts go into the pan first, the rolled dough sits on top, and the whole thing is inverted the moment it leaves the oven so the topping runs down the sides. Timing matters: turn them out too late and the caramel sets in the tin. I baked these individually, which gives each bun straight sides and its own share of topping. A tight coil like this comes from a laminated or well-chilled dough, rolled with care.
This article is written in Corey’s voice for this tribute site, based on his captions and blog. His own words are the quotes above.
Pecan Sticky Buns
Sticky buns are spiral rolls baked on a layer of caramel and nuts, then turned out so the topping runs down the sides. They trace back to the schnecken brought to Pennsylvania by German settlers in the 18th century, and Philadelphia still claims them as a local specialty.
Ingredients
Dough
- 500 g bread flour (about 4 cups)
- 60 g granulated sugar (1/4 cup plus 2 tsp)
- 10 g fine sea salt (1 3/4 tsp)
- 10 g instant yeast (1 tbsp)
- 150 g eggs, cold (3 large)
- 150 g whole milk, lukewarm (2/3 cup)
- 150 g unsalted butter, soft, in pieces (10 1/2 tbsp)
Caramel topping
- 170 g unsalted butter (1 1/2 sticks)
- 300 g light brown sugar (1 1/2 cups, packed)
- 110 g honey (1/3 cup)
- 80 g heavy cream (1/3 cup)
- 80 g water (1/3 cup)
- 3 g fine sea salt (1/2 tsp)
- 200 g pecan halves, toasted (2 cups), or the same weight of sliced almonds
Filling
- 45 g unsalted butter, very soft (3 tbsp)
- 100 g light brown sugar (1/2 cup, packed)
- 6 g ground cinnamon (2 1/2 tsp)
- 60 g chopped toasted pecans (1/2 cup)
Method
- Mix the flour, sugar, salt, yeast, eggs and milk on low speed for 4 minutes. Add the butter a piece at a time, then knead on medium for 8 to 10 minutes, until the dough is glossy and slaps cleanly against the bowl.
- Cover and let rise for 1 hour at room temperature, then refrigerate for at least 2 hours or overnight. Cold dough is far easier to roll and cut.
- For the topping, melt the butter in a saucepan, whisk in the brown sugar until smooth, then remove from the heat and whisk in the honey, cream, water and salt. Cool to room temperature. It should be pourable but thick.
- Pour the topping into a 23 x 33 cm (9 x 13 in) metal baking pan and scatter the pecan halves over it.
- Roll the cold dough to a 30 x 45 cm (12 x 18 in) rectangle. Spread with the soft butter, sprinkle with the mixed brown sugar and cinnamon, then the chopped pecans. Roll up from the long side and cut into 12 pieces.
- Set the buns cut side down on the topping, evenly spaced. Cover and proof at warm room temperature for 1 1/2 to 2 hours, until puffy and touching.
- Bake at 350°F (175°C) on the middle rack, with a tray on the rack below to catch drips, for 35 to 45 minutes. The buns should be deep golden brown and the caramel bubbling up thickly between them.
- Rest for 5 minutes only, then place a rimmed tray over the pan and flip in one confident motion. Lift the pan off, scrape any remaining caramel and nuts onto the buns, and cool for 20 minutes before serving.
Chef’s notes
- Turn the buns out while the caramel is still hot. If it cools in the pan it sets hard and the topping stays behind. A pan that has stuck can be rewarmed in the oven for 5 minutes.
- Bake them darker than you would cinnamon rolls. The buns sit in liquid caramel, so pale tops usually mean raw centres.
- A thin, runny topping was not baked long enough. The caramel should bubble slowly with thick bubbles before the pan comes out.
- Toast the nuts first at 350°F (175°C) for 8 to 10 minutes. They do not brown under the dough and will taste flat if they go in raw.
Drawn from the methods of
- Joanne Chang, Flour (2010)
- Thomas Keller and Sebastien Rouxel, Bouchon Bakery (2012)
- Peter Reinhart, The Bread Baker's Apprentice (2001)
Corey has not published his own formula for this piece. This reference recipe is compiled from the published methods of the chefs and bakers listed above, written in our own words.
