Giant Vanilla Salted Butterscotch Sticky Buns Recipe

Giant Vanilla Salted Butterscotch Sticky Buns Recipe :-On top of extraordinarily soft and pillowy milk bread rolls that have been covered with brown butter, brown sugar, and ground cinnamon, there is a gooey salted vanilla caramel that is adorned with pecans that have a crunch.

Giant Vanilla Salted Butterscotch Sticky Buns Recipe

Ingredients :

Tangzhong or Roux

• 240 g or 1 cup cool water
• 40 g or ⅓ cup bread or all purpose flour

Dough

• 7 g or 1 packet instant yeast
• ⅓ cup warm water
• 3 tablespoons of 30 g powdered buttermilk or milk
• 100 g or ½ cup brown sugar light or dark
• 2 large eggs
• 52 g or ¼ cup canola oil or browned butter
• ¾ tsp fine sea salt
• 2 teaspoons pure vanilla extract
• 500 g or 4 cups bread or all purpose flour

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Filling

• 80 g or 6 tablespoons butter softened (can use browned butter – measure after browning)
• 200 g or 1 cup brown sugar
• Pinch fine sea salt
• 1 tablespoons cinnamon
• 1 cup pecans chopped finely (optional)

 

Topping

• 2 cups pecans raw
• 113 g or ½ cup butter
• 200 g or 1 cup brown sugar
• 80 g or ⅓ cup heavy cream
• ¼ tsp fine sea salt
• 1 tsp pure vanilla extract

INSTRUCTIONS  :

• Initially, begin the process of preparing the tangzhong or roux by placing one cup of water and half a cup of flour in a pot. In order to mix, whisk thoroughly. Reduce the heat to medium-low and continue cooking for
• approximately two minutes, or until the mixture has thickened. After thoroughly whisking, take the mixture off the heat. Wait for it to cool down.
• In the bowl of a stand mixer, place the yeast at the bottom, and then pour the warm water over it. Finally, sprinkle a little bit of sugar on top of the yeast. Mix everything together, then set it aside for a few minutes.

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• When it begins to froth a little bit, you will know for certain that it is safe to use.
• The yeast should be poured over the flour, together with the remaining sugar, the oil, the salt, and the vanilla, as well as the buttermilk or milk powder from the package.
• After the tangzhong or roux has cooled, place it on one side of the basin. In the meantime, make a crack in the eggs (this is done to prevent the eggs from being cooked by the heat of the roux after the dough has been mixed).

• Using a low speed, knead the dough until it reaches a medium consistency. Attach the dough hook to the mixer. After approximately seven to ten minutes, the dough will have come together around the dough hook.
• The dough should be placed in a bowl that has been greased, the dough should be tossed about the bowl to ensure that it is well covered in the oil, and then the bowl should be covered and left to rise for around one and a half to two hours.

While the dough is rising two quick things you can do:

• Brown butter for the filling and set aside to cool. It’s best to use it when it’s at a ‘creamy’ stage so shaping the rolls won’t be messy.
• Preheat the oven to 350 and spread the raw pecans on a baking sheet. Toast the pecans for 10 minutes, until fragrant. Let cool and set aside.

When the dough has risen, make the caramel for the bottom of the rolls:

• In a saucepan, combine the butter, brown sugar, and heavy cream. Then, add the fine sea salt to the mixture. Following the melting of the butter and the dissolution of the sugar, the combination will begin to generate heat.
• After it has been brought to a vigourous boil for approximately three to four minutes, remove it from the heat and whisk in the vanilla.
• Put the caramel on the bottom of a cake pan that is 13 inches by 9 inches and has been oiled. Make sure the caramel is distributed evenly and goes all the way to the sides of the pan by tilting it.

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• The pecans should be sprinkled on top of the caramel. Before you begin shaping the rolls, put this to the side.
  Roll out the dough to a rectangle that is approximately 12 inches by 18 inches on a surface that has been dusted with flour.
• Spread the brown butter that has been allowed to cool over the dough, making sure to leave a border of half an inch on one of the short edges. A bowl should be used to combine the cinnamon, brown sugar, and salt.
• Utilising either your hands or an offset spatula, spread the brown sugar mixture over the butter in a layer that is uniform. A sprinkling of nuts that have been finely chopped can be added if you so want.

• The dough should be rolled into a compact log starting from the longest edge. To make rolls measuring 2 inches in diameter, use dental floss that has not been waxed or a bread knife.
• Prior to beginning the process of slicing for the rolls, I often get a little bit of the edges off. Place the rolls on top of the caramel and arrange them in a manner that allows for some space between them so that they may rise and bake. To let the dough to rise for forty-five minutes, carefully place a tea towel over the pan.
• The oven should be preheated to 350 degrees Fahrenheit. It should take about 25 to 30 minutes for the rolls to become golden brown and fully puffed up.

• The temperature of the rolls should read 190 degrees Fahrenheit when an instant thermometer is inserted into the centermost roll. This will ensure that the rolls have finished baking.
• If some of the rolls are browning too quickly but the rest of them are not yet done, cover the pan with aluminium foil as they finish baking.
• Please allow the rolls to cool on the counter for approximately ten minutes. The rolls should be covered with a layer of parchment paper, and then a big cutting board should be placed on top of the paper. Carefully invert the pan (turn it upside down) and lift the pan away.
• If there are pecans still stuck to the pan, you can carefully take them out one by one and place them back on the caramel.
• These are best served warm and the day of baking but they’ll keep fine at room temperature and a 30 second warm up in the microwave will render them still wonderful the next day.