As I’ve mentioned many times on my blog, one of the reasons I love to bake is so that on the weekends you can wake up to delicious home baked goods. These sticky buns are a perfect example of this. You do all the work the night before, and then just bake them the next morning.
Recipe adapted from here. Ingredients
Dough-
1/4 cup warm water
1 package active dry yeast
1/3 cup + 1 teaspoon sugar
3/4 cup + 1-2 tablespoons milk (I’d start with 3/4 cup and then add the tablespoons if the dough is not mixing well)
4 tablespoons butter, softened
3 large egg yolks
1 tablespoon finely grated orange zest
4 cups flour
Filling-
1/2 cup brown sugar
1 tablespoon cinnamon
4 tablespoons butter, melted
Topping-
3/4 cup brown sugar
4 tablespoons butter
3 tablespoons honey
1 tablespoon water
1 1/2 cups roughly chopped pecans
1. The first step is to make the dough. In your electric mixer (or a bowl if you don’t have one), combine warm water, yeast, and 1 teaspoon sugar. Mix with a spoon and then let sit for about 5 minutes until it is foamy. Before and after photo below.
2. Once it is foamy, add the milk, butter, sugar, egg yolks, orange zest, and 3 cups of the flour. Mix with the paddle attachment until blended.
4. After the dough has risen, take it out and place it on a cutting board or clean counter dusted with flour. Punch the dough down and let it sit for 20 minutes.
Continue stirring until the butter has melted and you can no longer see the sugar. Now butter or spray with cooking spray a 9 x 13 pan. Pour the mixture from the stove into the pan. Then sprinkle the pecans evenly on top.
8. Now place the rolls into the pan. You want to do 3 rows of five. And try to tuck the open seams next to another roll so they don’t open. Cover the pan with plastic wrap and set it in the fridge to rise overnight.
Before going in the fridge:
After a night in the fridge:
After coming out of the oven:
Then slowly remove the pan.
the petite croissant 