- Posted February 18, 2013 by
Coffee Sticky Buns
Coffee adds depth and a brooding character to sticky buns in this recipe adapted from The Best of Coffee by Sandra Gluck. These irresistible breakfast sweet rolls make mornings feel bright and special. Aromatic, spicy and sweet with a though of bitterness from the coffee, these sticky buns are not for the faint of heart. They are indulgent treats that are also stimulating and can be paired with coffee, tea or milk.
Sticky buns take quite some time to make but they are worth it when done right. You can make the dough a day before and chill it in the refrigerator overnight and let it rise the next day before baking. Well-made sticky buns are fluffy, tall and wonderfully sticky outside. Most of the time will be spent on waiting for the dough to rest and rise. You need a draft-free and warm area for it to rise properly. It is important for the dough to rise properly to build structure as well as develop flavor.
You can refrigerate the dough after the initial rising, and chill it for about two hours. This will make the dough easier to handle and keep the butter from melting. After chilling, you can form the dough into a roll and sprinkle it with the toppings and other ingredients. After the dough has been formed, you need to let it rise once again for about thirty minutes in a warm and draft-free area.
The second rising is also an important step as it allows gas to build up within the dough and will help create a light and fluffy texture. You should not exceed the time allotted for the dough to rise again a second time, however, since the sticky buns will rise too high and creep out of the pan as they bake.
For the Topping:
1 cup packed light brown sugar
½ cup freshly brewed strong coffee, room temperature
¼ cup unsalted butter
2 tablespoons dark rum
1 In a small bowl, combine the water, yeast, and brown sugar. Allow to stand for 5 minutes, or until foamy. In a large bowl, stir together the flour, 4 tablespoons sugar, salt, cardamom, and cloves. In a small saucepan placed over low heat, warm the milk and 4 tablespoons butter. Remove from heat when the butter is nearly all melted.
2 Beat the milk mixture into the flour mixture with an electric mixer. Add the yeast mixture. Add the egg yolks. Beat until dough pulls away from the sides of the bowl. Place the dough on a lightly floured surface and knead for 10 minutes, or until smooth. Place the dough in a greased bowl and cover the top of the bowl with plastic wrap. Allow to rise in a warm location until doubled, about 1 hour. Lightly butter a 13 x 9 in. baking dish.
3 Create the topping by pouring the brown sugar, coffee, butter, and rum into the prepared dish. Stir, then set aside. In a small saucepan, melt the remaining butter.
4 Punch down the dough and turn it out onto an unfloured counter. Roll unto a 12 x 17 in. rectangle. Using a pastry brush, brush the melted butter over the top of the dough rectangle. Sprinkle with the remaining sugar and the chipped pecans. Starting at one long end, roll the dough into a tight cylinder. Seal the seam by pinching it between your fingers. Cut the roll into 12 smaller rolls.
5 Place the slices, cut side down, in the prepared baking dish about ½ in. apart. Cover with plastic wrap and allow to rise in a warm location for 30 minutes, or until doubled. Preheat the oven to 375 degrees F.
6 Remove the plastic wrap and bake the sticky buns until golden, about 25 minutes. Allow to cool on the pan for 10 minutes, then allow the buns to