Tovala Sticky Buns

Chef Chrissy recently created a sticky buns recipe especially for your Tovala. Check out the recipe below and the full tutorial on YouTube channel and tag us on social with your warm, caramel-y sticky buns.

Tovala Sticky Buns

Makes 8 large sticky buns

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Ingredients

Dough:

¼ cup. warm water

1 ¼ oz. packet active dry yeast

1/3 cup + pinch granulated sugar

¾ cup milk

6 tbsp. butter, softened

3 eggs

1 tbsp. orange zest

2 tsp. salt

4 ½ cups all-purpose flour

Filling:

½ cup packed dark brown sugar

1 tbsp. cinnamon

Pinch of salt

4 tbsp. butter, soft

Topping:

¾ cup packed dark brown sugar

3 tbsp. honey

½ tsp. cinnamon

1 tsp. salt

4 tbsp. butter, softened

1.5 cups chopped pecans

Finish:

1/3 – ¼ cup heavy cream

Instructions

Combine warm water, yeast, and a pinch of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Let sit for 10 minutes until the yeast has foamed.

Add sugar, milk, butter, eggs, orange zest, salt, and flour. Mix with dough hook, starting on low and then increasing to medium speed until dough is smooth and pulling away from sides of the bowl. The dough should not be sticky; it should be similar to the consistency of thicker play dough.*

 Let dough rise in a greased/buttered bowl until doubled in size. Make sure to cover the bowl to prevent the dough from drying out. This will take between 3-4 hours, depending on how cool or warm your house is.

Meanwhile, make the filling. Combine dark brown sugar, cinnamon, and salt. Set aside.

Make the topping. Combine dark brown sugar, honey, cinnamon, and salt.

Grease Tovala sheet tray or small baking dish and 2 Tovala trays*** (generously) with 4 tablespoons of butter.

Divide brown sugar-honey mixture on the bottom of Tovala sheet tray and Tovala trays. Add chopped pecans on top of honey-brown sugar mixture.

Once the dough has doubled in size, roll the dough out on a lightly floured surface. Lightly flour top of the dough and roll it out into a rectangle about ¼ inch thick.

Spread remaining 4 tbsp. of butter for the topping onto the dough. Sprinkle on brown sugar-cinnamon filling mixture and spread to edges of the dough.

Roll the dough lengthwise - starting from edge nearest you. Once your dough is rolled into a log - portion it into 8 individual rolls. Slightly flatten the tops of each roll.  

Cover the rolls and let them rise until doubled in size (about 2 hours). When they are appropriately risen, the dough should be slow to pop back into shape when pressed with your finger.

Before baking, add ¼ to 1/3 cup of heavy cream around (not on top of) the sticky buns to prevent the caramel from getting too hard. If using Tovala sheet tray, be mindful with this step.

Bake using the QR code below until golden brown.

Let buns cool slightly before inverting them onto a plate or onto a roll of parchment paper.

*You can also knead the dough by hand, but it will take more time.

**You can make these into overnight sticky buns. Rather than letting the dough rise for3-4 hours during the day, you can let the dough slowly rise in the refrigerator overnight. If you choose to let them rise overnight, you’ll still need to pull the dough out and let it rise for an additional hour before baking.

***Bake these Tovala meal trays separately from the Tovala sheet tray as a second batch or keep them in the refrigerator to bake the next day!

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