When you pull these hot sticky buns apart you’ll see just how ooey gooey they are. They’d be excellent with coffee or espresso. Yield is 20 servings.
ingredients
Dough
Glaze
Assembly
directions
In a large bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, salt, melted butter and egg. Stir in the flour. Turn the dough out onto a floured board and knead for 6 to 8 minutes, adding more flour if necessary, until the dough is smooth and elastic. Put the dough in a large oiled bowl and cover it with plastic. Let dough rise in a warm place for about 1 hour or until doubled in size.
A few minutes before the end of rising time, prepare the glaze. Put the dark brown sugar, cream, maple syrup and butter in a medium saucepan over medium-high heat. Bring to just a simmer until the sugar dissolves. Set aside to cool slightly.
Preheat the oven to 350 degrees F. and grease a 10-inch tube pan.
Punch down the dough and turn it out onto a floured surface. Tear off pieces of the dough and form 3/4- to 1 1/4-inch balls. Roll them around in your hands until smooth. You should have approximately 25 balls in total. Put the melted butter and sugar in 2 small bowls. Roll the dough balls first in the butter and then the sugar.
Pour a third of the glaze in the bottom of the tube pan. Sprinkle with a third of the nuts. Put a layer of dough balls in the bottom, nestled close together. Pour a third of the glaze and a third of the nuts on top. Nestle another layer of dough balls on top. Pour the remaining glaze and nuts on top. Cover the pan with a clean kitchen towel and set aside in a warm place to rise for about 1/2 hour or until the balls have risen to the top of the pan.
Bake the loaf for about 40 to 50 minutes or until the top is caramel-coloured. Let rest 10 minutes before inverting out onto a rack. Serve warm.