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Baklava sticky buns
2021-12-16
https://www.metro.ca/userfiles/image/recipes/brioches-collantes-baklava11807.jpg
PT1H00M
PT30M
PT1H30M
For the dough:Place the softened butter in a large mixing bowl of standing mixer. Pour the warm milk over the butter, then add yeast, sugar, egg, salt, cinnamon and the flour. Mix until a soft dough forms using hook attachment, or wooden spoon.Knead the dough for 6 to 8 minutes, adding up to 1-2 tablespoon ( 14-28 g) extra flour as needed to form a dough that's soft but not too sticky. Cover the dough and let it rise in a warm spot for 45-60 minutes, or until doubled.For the topping:In a small saucepan heat and stir the brown sugar, honey, lemon juice and zest, and butter until the sugar is dissolved. Spread on the bottom of a greased 9" x 9" or 10" x 8" pan. Sprinkle with the nuts; set aside.For the filling:In a small bowl stir together the butter, sugar, cinnamon, lemon zest, and flour to make a spreadable paste.To shape the buns:After the dough has risen, deflate it and roll into a 10" x 12" rectangle over a clean and lightly floured surface. Spread the filling over the dough and sprinkle with the nuts. Starting with a long side, roll the dough into a log and pinch the edge of the lengthwise seam together. Cut into 9 equal slices.Place the buns cut side down in the prepared pan. Flatten each bun with your fingers, until they're barely touching each other. Cover and let rise until doubled in size, approx. 1 hour. Towards the end of the rising time, preheat the oven to 375°F.Bake the buns for 30 to 35 minutes or until golden brown, tenting the top with foil for the last 15 minutes of baking if needed. Remove them from the oven and invert the pan immediately onto a large platter or sheet pan. Remove the pan and scrape any topping left in the bottom onto the buns. Let cool for 10 minutes before eating.
9
Metro
4
3
5
4
Dough:
2 teaspoons (10 ml) (10 g) active dry yeast or instant yeast
1/2 cup (125 ml) (113 g) warm milk (slightly warmer than lukewarm)
2 tablespoons (30 ml) (28 g) unsalted butter, softened
2 tablespoons (30 ml) (28 g) granulated sugar
1 teaspoon (5 ml) (6 g) salt
1/4 teaspoon (1,25 ml) (2 g) ground cinnamon
1 large eggs, at room temperature
2 cups (250 ml) (240 g) all purpose flour
Topping:
1 cup (250 ml) (213 g) light brown sugar, packed
3 tablespoons (45 ml) (64 g) honey
2 tablespoons (30 ml) (28 g) unsalted butter
3/4 cup (185 ml) (85 g) chopped Irresistibles walnuts and pistachios (and even mix of both)
1 teaspoon (5 ml) lemon juice
1 teaspoon (5 ml) (6 g) lemon zest
Filling:
4 tablespoons (65 ml) (57 g) butter, softened
1/4 cup (60 ml) (50 g) granulated sugar
1 teaspoon (5 ml) (6 g) ground cinnamon
1 tablespoon (15 ml) (14 g) all purpose flour
1/2 cup (125 ml) (85 g) chopped walnuts and pistachios
1 teaspoon (5 ml) (6 g) lemon zest
Baklava sticky buns
9
Desserts
1:00
Preparation
0:30
COOKING
1:30
TOTAL TIME
Ingredients
-
Dough:
-
2 teaspoons
(10 ml)(10 g) active dry yeast or instant yeast
-
1/2 cup
(125 ml)(113 g) warm milk (slightly warmer than lukewarm)
-
2 tablespoons
(30 ml)(28 g) unsalted butter, softened
-
2 tablespoons
(30 ml)(28 g) granulated sugar
-
1 teaspoon
(5 ml)(6 g) salt
-
1/4 teaspoon
(1,25 ml)(2 g) ground cinnamon
-
1
large eggs, at room temperature
-
2 cups
(250 ml)(240 g) all purpose flour
-
Topping:
-
1 cup
(250 ml)(213 g) light brown sugar, packed
-
3 tablespoons
(45 ml)(64 g) honey
-
2 tablespoons
(30 ml)(28 g) unsalted butter
-
3/4 cup
(185 ml)(85 g) chopped Irresistibles walnuts and pistachios (and even mix of both)
-
1 teaspoon
(5 ml)lemon juice
-
1 teaspoon
(5 ml)(6 g) lemon zest
-
Filling:
-
4 tablespoons
(65 ml)(57 g) butter, softened
-
1/4 cup
(60 ml)(50 g) granulated sugar
-
1 teaspoon
(5 ml)(6 g) ground cinnamon
-
1 tablespoon
(15 ml)(14 g) all purpose flour
-
1/2 cup
(125 ml)(85 g) chopped walnuts and pistachios
-
1 teaspoon
(5 ml)(6 g) lemon zest
Preparation
For the dough:
Place the softened butter in a large mixing bowl of standing mixer. Pour the warm milk over the butter, then add yeast, sugar, egg, salt, cinnamon and the flour. Mix until a soft dough forms using hook attachment, or wooden spoon.
Knead the dough for 6 to 8 minutes, adding up to 1-2 tablespoon ( 14-28 g) extra flour as needed to form a dough that's soft but not too sticky. Cover the dough and let it rise in a warm spot for 45-60 minutes, or until doubled.
For the topping:
In a small saucepan heat and stir the brown sugar, honey, lemon juice and zest, and butter until the sugar is dissolved. Spread on the bottom of a greased 9" x 9" or 10" x 8" pan. Sprinkle with the nuts; set aside.
For the filling:
In a small bowl stir together the butter, sugar, cinnamon, lemon zest, and flour to make a spreadable paste.
To shape the buns:
After the dough has risen, deflate it and roll into a 10" x 12" rectangle over a clean and lightly floured surface. Spread the filling over the dough and sprinkle with the nuts. Starting with a long side, roll the dough into a log and pinch the edge of the lengthwise seam together. Cut into 9 equal slices.
Place the buns cut side down in the prepared pan. Flatten each bun with your fingers, until they're barely touching each other. Cover and let rise until doubled in size, approx. 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
Bake the buns for 30 to 35 minutes or until golden brown, tenting the top with foil for the last 15 minutes of baking if needed. Remove them from the oven and invert the pan immediately onto a large platter or sheet pan. Remove the pan and scrape any topping left in the bottom onto the buns. Let cool for 10 minutes before eating.
Source :
Metro
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