To. Die. For.
Yield: 10 super large sticky buns
440 calories per bun
Active time: 15 minutes
Total time: 5 hours
3 cups all-purpose flour
5 tablespoons unsalted butter, at room temperature
3 tablespoons granulated sugar
1¼ teaspoons salt
1/4 cup dry nonfat dry milk
1/2 cup instant mashed potato flakes
2½ teaspoons yeast
1 cup lukewarm water
1/4 cup maple syrup
1/4 cup agave nectar
3 tablespoons melted butter
1/2 cup brown sugar
1/2 cup toasted nuts
1/2 cup toasted nuts
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. While the yeast is fermenting, measure out 1 cup of nuts, place on a baking sheet or cake pan, and bake at 350 degrees for about 15 minutes. Check out this resource for more on roasting nuts. Set aside to cool.
3. Place the nuts in a Ziplock bag and use your rolling pin to crush into smallish pieces. Or, you can fire up your food processor. I like to double bag when using my rolling pin to break up dry gods, as there have been more than one occasion when the bag's blown.
4. In your stand mixer bowl, combine the remaining dough ingredients, attach the dough hook attachment, and "stir" for about 1 minute to blend the ingredients.
5. Slowly add the yeast mixture and "stir" until a shaggy dough forms.
6. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.
8. Turn the dough out onto your counter top and roll out into a large rectangle, roughly 16 by 12 inches.
9. Sprinkle the dough with "the filling" ingredients on top of the dough, leaving about 1 inch on one side. Form a jelly roll by rolling the dough from long side inward. Because the sheet of dough is pretty massive, rolling the dough can be made easier by moving left to right and pinching the dough and keeping it very tight. You'll want to roll the seam against the counter top to seal. See "cheesy sourdough rolls" for more on pinwheeling.
10. Cut the jelly roll into even pieces (10 super large or 20 small).
11. In a 2 cup Pyrex measuring cup, combine all "the glaze" ingredients other than the nuts. Microwave for 1 minute and stir.
12. Line a 13 by 9 inch pan or two 8 inch cake rounds with parchment paper.
13. Pour the glaze and remaining nuts into the pan(s) and place the buns on top, with space between them.
14. Cover with plastic wrap and set aside to rise until very puffy, about 2 hours.
15. With 30 minutes left in the final proof, preheat the oven to 350 degrees.
16. Bake the buns until light golden brown, about 30 minutes.
17. Remove the buns from the oven, set a plate or dish on top of the cake pan, turn the plate over, and lift off the pan.
18. Spoon any remaining syrup and nuts onto the plate.
Original recipe found here.