April 2014

Blueberry Sticky Buns

Show: Fresh with Anna Olson   Chef: Anna Olson   Category: Appetizer

Yields: 12 Sticky Buns  
Share


Ingredients
  • Dough
  • 2 tsp dry active yeast
  • 4 tbsp warm water
  • 1/2 cup milk, room temperature
  • 1 egg, room temperature
  • 2 tbsp sugar
  • 2 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • Sticky Bun Filling
  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 3 Tbsp maple syrup
  • 1 tbsp cinnamon
  • 2 cups fresh or frozen blueberries
Method
    Sticky Bun Dough:
  1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
  2. Add milk, egg and sugar and blend.
  3. Add flour, salt and nutmeg and mix for 1 minute to combine.
  4. Add butter and cream cheese and knead for 5 minutes on medium speed.
  5. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place
  6. Sticky Bun Filling:
  7. Combine butter, sugar, maple syrup and cinnamon.
  8. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.
  9. Preheat oven to 350 F.
  10. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick.
  11. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise.
  12. Slice dough into 12 equal portions and arrange them in muffin tin.
  13. Allow to rise for 1/2 hour.
  14. Bake 30 minutes, and turn out onto a plate while still warm.
Tags: fruits , dessert


cooking conversion tools

go


Advertisement

afc newsletter

past issues | privacy policy
subscribe
connect with afc
  • facebook
  • twitter
  • google plus
  • youtube
  • instagram



Advertisement