Emily's Mom's Sticky Buns
Preparing the topping
  • 1/2 butter, melted
  • 1cup muscovado sugar
  • 1/2cup maple sugar
  • 1/2cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
  • 5 1/2-6 1/2cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
  • 3/4cup muscovado sugar
  • 1tsp salt
  • 6 3/4tsp dry active yeast (3 packets)
  • 1/2cup butter softened
  • 1cup warm filtered water
  • 3 pastured eggs
  • 2tbsp extra butter
  • 1/2cup coconut sap sugar or sucanat
  1. Butter 2 9" square or round pans
  2. Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
  3. 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.
  4. Add remaining flour to dough; knead 8-10 minutes. Half dough.
  5. Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
  6. Brush on half of extra butter and sprinkle on coconut sap sugar.
  7. Roll from short end to get tube 9" long. Cut into 1" buns.
  8. Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
  9. Bake at 375 degrees for 20–25 minutes.
  10. 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.