It's National Sticky Bun Day! Jen Acuna, owner and baker at Loafing Around LLC in Hartford is showing us how to celebrate by making sticky buns! To shop for breads and pastries, visit loafingaroundllc.com, visit her Facebook page @LoafingaroundLLC, or visit in person at 55 Bartholomew Ave in Hartford. Ingredients Sticky Buns 3 ounces 85g Butter 2/3 cup 160g Milk (Whole is best) 2 Tbsps Sugar 1 envelope 7g Active dry yeast 1 Egg 1 Egg yolk 2-1/2 cups 320g All purpose flour 1/2 tsp 2g Salt 1 cup Chopped nuts (optional) Directions 1. Warm up the butter and milk just slightly*. Add the sugar, followed by the yeast and let these sit for 10 minutes. * Adding yeast to hot liquids will kill most of the spores. Be cautious and warm every so slightly; the butter should feel a bit softer than room temperature, same for the milk. 2. Whisk in the eggs and salt in the bowl of a stand or hand held mixer. Add the liquids, then add the flour and mixing using the dough hook for 5-7 minutes. 3. Cover and let these rise for 1 hour in a slightly warm place (or covered and in the fridge overnight). Prepare your glaze (see below). 4. Prepare your baking pan(s) by lining the bottom with parchment paper or foil. You can use a 9" pie tin, an 8" square baking pan or two loaf pans. Scoop the glaze into the prepared pan(s) and warm them as directed. Sprinkle nuts over the glaze, if desired. Either way, lining the pans makes getting the buns out a breeze. Make the filling. 5. Lightly flour a work surface and dump the dough onto it. You'll want to roll or press this out into a rectangle a little longer than a sheet of paper (about 7" x 14"). Sprinkle your filling inside, adding any dried fruit, if desired. 6. You want to create as tight a rolled-up spiral as you can. As you roll the dough up, pull back every now and again to make sure it doesn't unfurl. Try curling your hands up with the dough and pulling back rather than pinching the dough with your fingers. Once you reach the top, pinch to seal as best you can. 7. Cut the log into 10 buns and place them over the glazed pan(s). Don't worry if they aren't all even. Do your best and know there's a size for everyone. Cover loosely and let these proof for 45 minutes to one hour (over in the fridge overnight) while you preheat your oven to 325 F. 8. Uncover the pan and bake for 20-25 minutes, depending on the pan you're using and how thick the sticky buns were cut. We think they're best when they are cooked longer. 9. Remove from the oven and let sit for 30 seconds. Flip the contents over before the sugar hardens and peel back the parchment. You can also opt to let these cool in the pan completely, then wrap the pan up and place it in the freezer, ready to pull out and re-warm in the oven to defrost. Sticky Bun Glaze (makes more than you need) 1-1/3 cups 300g Brown sugar 6 ounces 168g Butter 2 Tbsps 41g Honey 2 tsps 8g Vanilla extract 1. Cream all ingredients together and scoop a little more than half into your cake pan(s). Warm these in the oven until melted. Set aside while you make your filling and the dough rises. Filling 2 ounces Butter 3/4 cup 168g Brown sugar 1 tsp Cinnamon 1. Melt butter and pour over brown sugar and cinnamon, adding anything else you like, from cardamom to dried fruit. If using dried fruit, you'll find it helpful to soak them in warm water for 10 minutes, then drain and add to the filling mixture.

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