Better Than Bakery Sticky Buns
The secret of success with these extra-high, super-sticky buns is creating dough with just the right texture. The buns should turn out soft and fluffy, almost cottony. To avoid over kneading the dough, which causes excess gluten development, knead by hand. This isn't difficult, because as soon as the dough becomes smooth -- just about five minutes after the flour is incorporated -- it's time to stop. A visual clue: the dough should be only slightly springy, not elastic and bouncy like stiff bread dough. It's also important not to let the dough over rise; watch it carefully after the first hour, and punch it down and roll it out as soon as it has doubled in bulk. If you allow it to rise longer, it may fail to relax properly when rolled out.
Steps
For the dough , sprinkle yeast and sugar over milk in a large mixing bowl.
Let stand until yeast bubbles , about 5 minutes.
Whisk eggs and yolks together in a small bowl.
Whisk in vanilla and salt.
Sift flour and cardamom together and set aside.
Stir egg mixture into yeast.
Add butter and mix by hand until butter looks like small curdles.
Mix in enough flour mixture to form a loose dough.
Turn dough onto work surface sprinkled with remaining flour mixture.
Knead , incorporating remaining flour , until dough is smooth and springs back slightly when touched , about 5 minutes.
Place dough in a greased bowl , cover with a damp cloth , and let rise in a warm place until doubled in size , 1 to 2 hours.
For the filling , mix filling ingredients except butter.
Set aside.
For the glaze , grease sides of 2 , 10-inch round cake pans.
Pour half melted butter into each pan.
Sprinkle each evenly with half brown sugar.
Set aside.
Punch down dough and turn it onto a lightly floured .
Ingredients
dry active yeast, sugar, milk, eggs, egg yolks, vanilla extract, salt, all-purpose flour, ground cardamom, unsalted butter, dark brown sugar, ground cinnamon, ground nutmeg, ground cloves, currants, walnuts, light brown sugar, honey