Clemengold Sticky Buns with Cream Cheese Drizzle
When it comes to sticky buns, is one ever enough? These ones are infused with ClemenGold zest and drizzled with a ClemenGold cream cheese glaze.
Serves: 6-8 | Prep time: 2 ½ hours | Cook time: 18-20 minutes
ClemenGold Cinnamon Sugar
- 80 g butter, browned
- ¾ C (180 ml) brown sugar
- 2 Tbsp (30 ml) cinnamon
- zest of 2 ClemenGolds
- 500 g bread flour
- 12 g salt
- 10 g instant dried yeast
- 300 g water
- 2 large eggs
- ¼ c melted butter
- 1 tsp vanilla essence
ClemenGold Cream Cheese Drizzle
- 100 g full fat cream cheese
- 50 g butter
- 1 tsp (5 ml) vanilla essence
- 160 g icing sugar
- ½ C (125 ml) freshly squeezed ClemenGold juice
- a squeeze of lemon juice
- ½ C hazelnuts, crushed and toasted
- ClemenGold zest
ClemenGold Cinnamon Sugar
Place the butter into a small saucepan over medium-high heat. Melt the butter, it should become foamy and the milk solids will separate as it begins to brown. It should have a lovely nutty aroma. Remove the browned butter from the heat and decant it into a bowl.
Mix the cinnamon and sugar together in a separate bowl and stir well to combine.
Add the flour, salt and yeast to a large mixing bowl and stir well to distribute the ingredients evenly.
In another mixing bowl whisk the eggs into the water then add the melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix with a spoon to combine until there is no dry flour left. Cover the bowl and let the dough rest for 20 minutes.
After 20 minutes, grab a corner of the dough and stretch it up then fold it over itself then rotate the bowl lightly and repeat the motion 4 times. This is called one set of stretch and folds. Now cover the dough again and set a timer for 15 minutes. You are going to do this 4 more times until you have completed 5 sets of stretch and folds at 15-minute intervals.
Each time you do this you will see that the dough is becoming stronger, more elastic and puffing up more as the yeast does its job. After 5 sets of stretch and folds, the dough should be puffed up to almost double its original size.
Turn the dough out onto a generously floured work surface and gently flatten it out with your fingers into a rough square shape. Flour the top of the dough and use a rolling pin to roll out the dough into a rectangle shape about 50 X 40 cm and 1 cm thick. Brush the surface of the dough with the brown butter, then generously sprinkle with the sugar and cinnamon mix leaving a 1 cm border around the edge. Then sprinkle the zest of 2 ClemenGolds over the sugar.
Now carefully roll the dough up into an evenly shaped log and portion it out into at least 12 even slices of dough about 4-5 cm thick. If you need more to fill your pan you will need to use your judgement in cutting the slices, depending on how big your baking pan is. Each dough round needs space to expand because the dough will go through its second proof before baking. Once you have evenly arranged your dough rounds in your baking dish, cover with a kitchen towel and rest for 30 minutes to further prove.
Set the oven onto 180 ºC to preheat. Bake the buns for 18 to 20 minutes.
ClemenGold Cream Cheese Icing
Add the butter and cream cheese to a large mixing bowl and whisk with an electric whisk until fluffy. Add the sugar, vanilla and ClemenGold juice and whisk again to combine. Set aside until ready to use.
When the buns are ready, remove from the oven, and while they are warm, top generously with cream cheese icing. Garnish with toasted hazelnuts and zest. The buns will benefit from being left to stand for a bit to absorb the drizzle.