Emily’s Mom’s Sticky Buns
Ingredients
Preparing the topping
- 1/2 butter, melted
- 1 cup muscovado sugar
- 1/2 cup maple sugar
- 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
- 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
- 3/4 cup muscovado sugar
- 1 tsp salt
- 6 3/4 tsp dry active yeast (3 packets)
- 1/2 cup butter softened
- 1 cup warm filtered water
- 3 pastured eggs
- 2 tbsp extra butter
- 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
- Butter 2 9" square or round pans
- Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
- Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
- Add remaining flour to dough; knead 8-10 minutes. Half dough.
- Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
- Brush on half of extra butter and sprinkle on coconut sap sugar.
- Roll from short end to get tube 9" long. Cut into 1" buns.
- Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
- Bake at 375 degrees for 20–25 minutes.
- Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes
Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.
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Yeasted Buttermilk Bread
Ingredients
- 4 cups spelt, kamut® or hard winter wheat flour
- 1 1/2 cup butter, melted
- 1/4 cup warm water
- 1 package dry yeast
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup unbleached white flour
Servings:
Units:
Instructions
- Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
- Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
- Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
- Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
- Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
- Bake for 30 minutes at 350 degrees.
- Cool on racks.
Recipe Notes
This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.
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