Sticky Buns

Here is my version of a sticky bun… extra sticky and filled with a surprise.  In this recipe I used a “cheese” like filling… but I kind of wish I would have either went with just a basic thick apricot preserve, or nixed the filling entirely.  It came out ok, but the filling seemed to really overpower the bun itself… and for tofu, that’s quite a feat.  Although, my seven year old raved about them, saying that the filling was his favorite part.  So, I dunno.  Use your best judgment in what to fill these things with.  I think whatever you go with, you will be pleased.

This is a slightly time consuming recipe, only because of the many steps involved.  It does not require too much effort, or thought, for that matter… so there are redeeming qualities.  I made the dough last night before I went to bed, and woke up to half as much work to finish these things.  The two sugar glazes can be made in a few minutes after the buns have baked.

Oh, and this recipe only makes 6 sticky buns.  But they are hummm-dingers.  So, no need to be sad.

Sticky Buns

Dough:

• 1/4 cup water
• 1/2 cup non-dairy milk
• 11/2 tsp EnerG egg replacer frothed with 2 tbsp hot water
• 2 1/4 cups flour
• 1 package yeast… 1/4 oz
• 3 tbsp sugar
• 1 cup Earth Balance margarine

Optional Filling:

• 1/2 block of extra firm silken tofu- well drained
• 1/4 cup sugar, any kind
• 1 tsp lemon
• 1/4 tsp salt
• 1 1/2 Tbsp Better than Cream Cheese
• 1 1/2 tbsp flour

Flax Wash:

1 1/2  Tbsp flax seed mixed with 4 tbsp water.  Microwave in three 18 second intervals -stirring in between.  Let rest a minute or so.

Step 1: Prepare dough

Mix water and non-dairy milk and warm up in microwave for about 25 seconds.
Add egg replacer to “milkwater” and then add sugar and yeast.  Stir lightly and let sit.  Cut  the Earth Balance into the flour to form coarse crumbles.

Using a fork, stir yeast mixture  in with flour until sticky dough is formed.  Use your hands to combine it a few times.  It will not be like regular bread dough, it will be much sloppier.
Place in bowl, cover with plastic-wrap and refrigerate overnight- or 6 hours

Step 2: Roll dough

Remove from refrigerator and roll out onto floured surface, adding enough flour- to get a nice soft dough that does not stick to your hands or the counter top.  Keep adding flour to sticky parts as you roll out.  Flip dough over, lightly flour and roll out again.  You want  to make a  rectangle, about 16″ long.  Fold three times, like a business letter and then fold in half to form a square.  Re-roll the dough square to the same size rectangle as before.  Repeat folding and rolling 3-4 times.

Once you have rolled your final rectangle, cut in half using pizza cutter.  Cut half into thirds.  Place a heaping tbsp full of filling onto the center of each strip.

Step 3: Assemble

Fold into thirds, fist covering the filling with one edge and then folding the other edge over the already folded side.  See below:

Take edges and fold over and pinch to seal.  Place on cookie sheet about 3 inches apart.  Brush generously with flax wash and let rise about 1 hour, they should be about doubled in size.

Preheat oven to 350 degrees and bake about 20-25 minutes or until golden brown.  I did not grease my cookie sheet.

Step 4: Glaze!

Glaze Number 1:

• 1/2 cup sugar
• 3 tbsp water

In small pot, over medium heat, stir together sugar and water until sugar has been thoroughly dissolved.  Brush on to tops and sides of freshly baked buns while they are still hot.  Repeat  as many times as you’d like. the more of this glaze, the stickier your buns.  Feel free to even let the buns soak in the sugar glaze until cooled.

Glaze Number 2:

• 3/4 cup confectioner’s sugar
• 3 tbsp water
• 1 tsp  corn syrup

Mix all ingredients together to form a drizzle-able glaze. You may need to add a touch more water or confectioner’s sugar to achieve this.  Using fork, drizzle glaze immediately over the first sugar glaze, once buns have cooled.  Let harden and enjoy.