Maple Cardamom Sticky Buns¶

Maple Cardamom Sticky Buns

Serves	Total Time
12	4 hours

Ingredients¶

1 ¼ cups (300 g) whole milk
½ cup water
¼ cup (32 g) all-purpose flour
2 ¼ tsp active dry yeast (one 7-gram packet)
4 ¼ cups (544 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 large eggs
2 tsp kosher salt
8 Tbsp (113 g) unsalted butter
1 cup (226 g) unsalted butter
¾ cup (165 g) light brown sugar
1 Tbsp ground cardamom
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp kosher salt
¼ tsp ground black pepper
¼ cup heavy cream
4 Tbsp (57 g) unsalted butter
⅓ cup maple syrup
2 tsp vanilla extract
¼ tsp kosher salt
½ cup (51 g) powdered sugar

Cookware¶

1 small saucepan
1 stand mixer
1 flexible spatula
1 dough hook
1 large bowl
1 medium bowl
1 baking sheet
1 parchment paper
1 rolling pin
1 9x13-inch baking pan
1 knife
1 small saucepan

Instructions¶

Step 1¶

In a small saucepan, heat whole milk over medium heat for about 3 minutes, just until steaming and small bubbles form around the edges (do not boil). Remove from heat and pour milk into a heatproof glass measuring cup. Return ½ cup (120 g) of the scalded milk to the saucepan and pour the rest into the bowl of a stand mixer fitted with a dough hook.

Step 2¶

To make the tangzhong, add water to the milk in the saucepan (off heat) and whisk in all-purpose flour (32 g). Return mixture to medium heat and cook, whisking constantly, until it holds lines of the whisk and reaches consistency of potato puree, 1 to 2 minutes. Remove from heat and let cool slightly.

Step 3¶

Ensure the milk in the mixer bowl has cooled to lukewarm (around 100°F). Sprinkle active dry yeast (one 7-gram packet) over the milk and gently mix. Let sit undisturbed to bloom for 5 to 10 minutes, until foamy in spots.

Step 4¶

Add the remaining all-purpose flour (544 g) to the bowl, followed by granulated sugar, large eggs, and kosher salt. Using a flexible spatula, mix until shaggy, then scrape in the tangzhong. Mix with the dough hook on medium-low speed for 5 minutes, until dough comes together and is evenly mixed (it will be quite sticky).

Step 5¶

With the mixer running on medium-low, add softened unsalted butter one tablespoon at a time, mixing 30 seconds after each addition. Continue to mix for another 10 minutes, until dough is no longer clinging to sides of bowl and looks smooth and supple.

Step 6¶

Lightly grease a large bowl with butter. Scrape dough into the bowl, gather sides into the center, flip seam-side down, cover with plastic wrap, and let proof for 45 to 60 minutes, until almost doubled in size.

Step 7¶

To make the filling, in a medium bowl, mix together softened unsalted butter, light brown sugar, ground cardamom, ground ginger, ground cinnamon, kosher salt, and ground black pepper with a spatula until a smooth paste forms. Line a baking sheet with parchment paper.

Step 8¶

Turn dough onto a lightly floured surface. Flatten into a rectangle, then use a rolling pin to roll into a 20x14-inch rectangle about ¼-inch thick.

Step 9¶

Spread the filling evenly over the dough, leaving a 1-inch border on the two short sides and the far long side. Roll tightly from the long side closest to you into a log and arrange seam-side down. Trim uneven ends and cut the log crosswise into two equal halves.

Step 10¶

Transfer the two logs to the parchment-lined baking sheet and freeze uncovered for 20 minutes to firm up. Meanwhile, grease a 9x13-inch baking pan with butter.

Step 11¶

Cut each log into 6 even slices (12 buns total), wiping the knife between cuts. Arrange spiraled sides up in a 4x3 grid in the baking pan. Cover tightly with plastic wrap. Let rise at room temperature for 30 to 45 minutes until puffy and touching (or refrigerate overnight up to 12 hours, then let rise 1.5 to 2 hours at room temperature).

Step 12¶

Heat oven to 350°F. Uncover pan and pour heavy cream evenly into gaps between buns. Bake for 28 to 32 minutes, until puffed and golden brown. Let cool in pan for 10 minutes.

Step 13¶

While buns bake, make glaze: In a small saucepan, melt unsalted butter over medium heat. When bubbling, whisk in maple syrup, vanilla extract, and kosher salt. Turn heat to low, gradually whisk in sifted powdered sugar until smooth, and remove from heat.