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How to Make The Best Sticky Buns of Your life

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 Cooking   |   Fine Arts
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So the secret to these sticky buns (which could also be used to make cinnamon rolls) isn't just the dough or the caramel sauce. It's actually the tangzhong that we added to the dough. That gives this bread a lofty and super soft and tender crumb. An unbelievable addition to the Holiday weekend or whenever!

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Ingredients you'll need:
Tangzhong:
1.5 tbsp 15g all purpose flour
1.5 tbsp 20g milk
1.5 tbsp 20g water

Dough:
2.5 teaspoons (9g)dry yeast
1/2 cup (120ml) lukewarm milk (around 98f/37c)
3 cups (443) all purpose flour
3tbsp (44g) granulated sugar
3/4 teaspoon (2g) fine sea salt
2.5 tbsps 55g water
2 eggs, room temperature
3.5 tablespoons (50g) unsalted butter, softened

Filling:
5tbsp (70g) Butter gently melted
1/2 cup (125g) dark brown sugar
2.5tsp (5g) cinnamon
Pinch of ground allspice
Pinch of fresh ground nutmeg

Glaze:
1/2 cup (115g) unsalted butter
1/2 cup (115g) packed brown sugar
3 (51g) tablespoons honey
1.25 cups (140g) toasted pecans, crushed

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