I’ll be honest, I haven’t met a sticky bun that I didn’t love and I’m always looking for excuses to make them so it was time to come up with something new.
Why are these sticky buns outrageous?
Salted caramel and chocolate are two of my very favorite things and I’ve never seen it in a bun before so I just had to try it. These buns came out absolutely amazing! The balance between the bittersweet dark chocolate, salted caramel, and the soft bun is pure perfection! These Sticky buns are gooey, addictive and although they are fabulous warm, they just as good leftover the next day (and they warm up nicely with just 15-20 seconds in the microwave).
How To Test Your Microwave For Proving
Firstly check your microwave owner’s manual to see if proofing is recommended. If you don’t have your manual, try the following: Place two tablespoons of cold stick margarine in a glass cup in the middle of the microwave (don’t use corn oil spread or shortening sticks). Cook uncovered on 10% power (low) for 4 minutes. If the margarine doesn’t completely melt, your microwave can proof yeast dough. If it does melt then your microwave is too powerful and will kill the yeast making your dough rock hard. If your microwave does not pass the test, you can proof the dough the old fashioned way.
Step by Step Instructions
Make the dough. Here’s what to do: Knead the dough and leave to rise. Roll into a sheet. Make the caramel. Pour the mixture into a glass 8×8 inch baking dish. Top the rolled dough with melted butter and scatter with the cinnamon-sugar mixture and chocolate chips. Beginning at the longer side, roll up the dough into a sausage shape and pinch the edge together to seal. Cut into 10 – 12 slices. Place the buns on the pan with the caramel leaving a bit of room for the second rise (about 2 inches). Repeat the dough rising process until doubled in size and then bake until golden. Let it cool for 5 minutes before Turing onto a serving plate. Enjoy!
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
