During my learning process I like to try the recipes that I learn from the best chefs. I watch them cooking on TV, I search the recipe and then I try it but changing some of the ingredients to adapt it to my taste.
That’s what I have done with that recipe from Annabel Langbein, her famous Sticky Buns. The dough is done as she does it, just changing the filling… I’m not a cinnamon lover, so I changed it, fig jam and chocolate… but not mixed…
Number of Servings 16 buns
- 60 gr. melted butter
- 500 ml. milk
- 25 gr. fresh yeast
- 150 gr. sugar
- 900 gr. strong flour
- 1 teaspoon salt
- Icing sugar
- Fig jam
- Melted butter
- Brown sugar
- Heat the milk until lukewarm (so it feels neutral when you dip your finger into it) let it warm up about 35-37 long, add the yeast and sugar.
- Add the melted butter and whisk.
- Put the flour in a bowl with the salt and add the liquid mixture.
- Work the dough until soft and silky.
- Place the dough in a large, lightly oiled container, cover with a clean cloth and leave to rise in a warm place until it has almost doubled in size.
- Roll the dough in a rectangle over a lightly floured surface.
- Spread the melted butter and some brown sugar and the cinnamon.
- Roll to form a cylinder.
- Cut in pieces and place them over baking paper on a tin or in a glass tray.
- Let the dough rise half an hour more.
- Preheat the oven at 220º c.
- Cook the buns until golden and cooked through.
- To glaze the scrolls, heat the sugar and water in a small pot until the sugar is dissolved. Boil for 5 minutes. Brush the scrolls with hot syrup as they emerge from the oven or dust with icing sugar.
The filling is where I put part of my preferences, so I have changed the cinnamon and I used fig jam instead. The taste is more fruity and subtle.
Obviously chocolate is always a winning horse!!!! Explore the fillings!!!