Sticky Buns
Beautful buns stuffed with blackberries and jam. A perfect pastry, easy to make, so juicy and luxurious
10-12 buns
Buns
Tools
Ingredients
Dough
- 25 gram yeast
250 gram milk, 3%
2 tsp cardamom
0.5 tsp salt
45 gram sugar
1 tbsp vanilla sugar
1 st egg
420 gram flour
75 gram room temperature butter
Filling
- 50 gram room temperature butter
172 gram blueberry jam
1 box fresh blackberries
Glaze
- 60 gram Icing sugar
2 tsp water
1 tbsp blueberry powder, or the juice from two blackberries.
Here's how
- Assemble the assistent with the bowl, dough roller and dough knife.
- Crumb the yeast into the bowl, add the milk and stir until the yeast dissolves completely.
- Add the rest of the ingredients and work the dough smoothly in the assistant for about 10 minutes until the dough is shiny and elastic.
- Put on the dough lid and let the dough rise for about 30 minutes.
- Roll out the dough into a rectangle of about 40 × 50 cm.
- Add the butter and then the jam, sprinkle with sliced blackberries. Roll the dough into a long roll.
- Cut the dough roll into buns. Place them quite sparsely in a greased baking pan, fold down the edge under the bun. Allow to rise to just under twice the size, about 45 minutes and set the oven to 200 °C (392 °F) hot air.
- Bake in the middle of the oven for 12-15 minutes until the buns have a nice color.
- Allow to cool completely, mix the glaze using the beater bowl and balloon whisks and add to the buns. It should be a little sticky to eat these buns!