Cranberry Walnuts Sticky Buns
A must make! Soft and rich rolled buns with wonderful filling and topped with chopped walnuts and delicious clementine sticky sauce. These are just perfect for any occasions. A sweet treat that’s really worth to make.
Servings: 12 buns
Ingredients
The buns
- ¾ cup warm water (180 ml)
- 1 teaspoon granulated sugar
- 2 ¼ teaspoon dry yeast (7 gr)
- 3 ½ cup bread flour (455 gr)
- 1 teaspoon salt
- 2 tablespoon granulated sugar
- 2 clementines, the zest
- 1 egg , room temperature
- 3 tablespoon unsalted butter (45 gr), melted
The clementine sticky sauce
- ¾ cup unsalted butter (170 gr)
- 1 ½ cup unrefined brown sugar (225 gr), compacted
- 2 clementines, the zest
- ⅓ cup clementine juice (80 ml)
- ⅓ cup whipping cream (80 ml)
- 1 cup chopped walnuts (100 gr)
The sugar filling
- 1 ½ tablespoon unrefined brown sugar
- 1 ½ tablespoon granulated sugar
- 1 ½ teaspoon ground cinnamon
- 3 tablespoon unsalted butter (45 gr), soften
- ½ cup dried cranberries (65 gr)
- ½ cup chopped walnuts (50 gr)
- 2 clementines, the zest
Instructions
The Buns
- In a bowl, add in warm water and sugar. Stir to mix. Sprinkle yeast and stir. Leave for 3-5 minutes until the mixture gets foamy.
- In a standing mixer bowl, add in bread flour, salt, sugar, clementine zest, egg and melted butter. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent crust forming on its surface. Cover the bowl tightly with a cling film and leave it in a warm and draft free place until the dough rises double its size.
- Meanwhile.. we can proceed with the sticky sauce and the sugar filling.
The clementine sticky sauce
- In a pan on medium low heat, add in butter, brown sugar and clementine zest. Stir continuously and cook until the sugar is dissolved and the mixture starts to simmer.
- Slowly pour in the clementine juice and cream while stirring. Continue cooking for a few minutes until the sauce slightly thickens. It will thicken more as it cools. Carefully pour into a jar for easier pouring later.
- Generously butter a 12 holes muffin pan. Pour around 1 tablespoon of our sticky sauce in each muffin hole. Reserve the balance of the sauce for serving with the buns later. Sprinkle and distribute the chopped walnuts evenly between the 12 muffin holes. Set the muffin tin aside.
The sugar filling
- In a small bowl, add in sugar, brown sugar and cinnamon powder. Mix well and set aside.
Assembling
- Coming back to the dough. Once risen double its size, it's time to make the buns. Sprinkle some flour on the working surface. Place the risen dough and flatten it a bit into a square. Sprinkle a bit more flour on top to avoid it from sticking. Then roll it into 15 inch (38 cm) square.
- Now we will finish off with the filling. Spread evenly soften butter on the dough. Sprinkle evenly our previously prepared sugar filling mixture on top, followed by dried cranberries, chopped walnuts and clementine zest.
- Roll it tightly into a log. Slice into 12 equal pieces. Place the pieces into our previously prepared muffin tin.
- Bake in a preheated oven at 375ºF (190ºC) for 15 minutes or until fully cooked.
- Now is the fun part. Once cooked, remove from the oven. Place a rack on top of the baked buns and then place a baking tray on top of the rack. Holding the muffin tin with kitchen mittens, and baking tray, carefully flip them. Grab the muffin tin and slowly lift it up and lightly shake to help release the buns with the walnuts and sticky sauce goodness.
- Best served warm with more sticky sauce from the balance that we have. Enjoy!