Sunday, March 1, 2009

Almond Sticky Chocolate Buns


Q: What is the worst thing that can happen to a baker with sticky buns on her mind?

A: Realizing that her yeast is dead [way before expiry date] after all the ingredients have been prepared.

And that was exactly what happened to me today, but unfortunately, that wasn't the end of it.



I don't know if its my oven finally throwing in the towel after 7 years of loyal service, or if I did something wrong, but the middle part of my sticky buns got completely burnt. The wonderful, perfectly golden brown sides taunting me with what-my-sticky-buns-could've-been.

Still, making these buns were a perfect way, for me, to end the midterm breaks, and to help me face school tomorrow. I particularly liked how the buns were lightly perfumed with the scent of the spices without overwhelming the taste buds. And, chocolate ALWAYS helps.

STICKY BUNS: ALMONDS CHOCOLATE STYLE.
Buns:
310g plain flour
1 large egg
160g butter, softened
125ml milk [Warmed. Just til comfortable to the touch. Any warmer and you'll kill the yeast]
1 sachet instant yeast
1 tbsp sugar
1 tbsp each of cinnamon, ginger and nutmeg. Adjust as desired.
1 tbsp softened butter

5 tbsp sugar

1 cup chocolate chips

Topping:
1 cup brown sugar
25g butter
3 tbsp honey/golden syrup
1 cup almonds, roughly chopped [substitute with any nuts u like]
  1. Combine sugar, 1 tbsp of flour, yeast and milk. Set in a warm place for around 10 mins until it is frothy. Very important to see froth, otherwise your yeast is dead and you need to make a trip to the supermarket.
  2. Combine flour and spices, set aside. Important to note: amount of flour given in any bread recipe is always an approximation. Stop adding flour when dough looks dry, and add more if it looks too wet.
  3. Beat together yeast mixture, egg and butter.
  4. Beat in the flour.
  5. Once flour is combined, either start kneading with hands or use the dough hook of the mixer. I don't like kneading, so dough hook for me. Knead until everything comes together into a bowl and pulls cleanly away from the sides of the bowl.
  6. Cover and let rise for an hour while preparing the topping.
  7. Combine brown sugar, butter and honey in a pot, and cook until everything comes together. Pour into a baking pan lined with foil.
  8. Sprinkle nuts evenly over the caramel mixture and set aside.
  9. Once dough is rised, punch down and knead until smooth.
  10. Turn out and roll out into a rectangle shape, roughly 1/3 of an inch thick. Anything will do, no need to stress out over this.
  11. Lightly spread butter over the dough, then sprinkle with sugar, then the chocolate chips.
  12. Roll it up, length wise.
  13. Cut into individual rolls, of desired size, and pack closely, seams inwards, onto the baking pan with the topping. Let rise for around 1/2 hour.
  14. Bake in a hot 210 degree celsius pre-heated oven for around 30 minutes, or until browned.
  15. Once removed from the oven, turn the buns out immediately, or the caramel will harden and you'll never get it out.
  16. Ta-da, sticky buns, ready to be feasted upon =)

1 comment:

Lisa said...

Even though your oven was on it's last breath (and congrats on your new one), what a way to go out, chocolate in sticky buns?? Genius! They look perfectly gooey and decadent! Nice job!