New Year’s Day. A day of new beginnings, new aspirations, new resolutions, gulp! Before departing yesterday, I wanted to leave something for the breakfast meal, that would brighten the day for the folks, so I cobbled together a big ole pan of caramel sticky buns. Now, here in Canada, when it’s well below zero, Fahrenheit, and the added wind makes all life burrow for self-preservation, I like to ensure that there’s some comfort food close at hand! These little yummies, took about 3 hours from start to finish. I had to juggle my time to get them done, but I think it was worth it…..Here is the recipe:
500 ml whole milk
500g Unbleached all purpose flour
25g instant yeast
Scald milk, cool till warm, and dissolve yeast, add flour and stir till combined. Allow to proof in a warm place for one hour.
Transfer the starter to a mixing bowl and to it add:
1 kg all purpose white flour
8 large eggs
200 g brown sugar
20 g sea salt
250g unsalted butter
20g vanilla extract
Mix 10-12 minutes, or until you have mixed a silky, stretchy dough…..It should be very elastic. Transfer dough to a greased half sheet pan, and press the dough out till it fits the pan. Cover with plastic wrap, and place in cooler for 2 hours. Roll dough out to about 12 x 18 inches. Smear the dough liberally with soft butter, and sprinkle with whatever you fancy: cinnamon sugar, raisins, walnuts etc. roll up towards you , jelly roll style, and cut log into 20 pieces. In another bowl, combine 250g soft butter, 100 corn syrup, and 250 g white sugar. Cream till light, and smear on the bottom of your high sided baking pan. Distribute evenly…arrange rolls in a 4 x 5 pattern, and proof until they have risen to the level of the side of pan. Bake at 325 for 30-40 minutes, or until the caramel oozing up around the rolls is a nice dark caramel…Appy baking!!!!