Raspberry Sticky Buns
– 1 cup milk
– 2/3 cup of sugar
– 1&1/2 tablespoons of active dry yeast (2 Packets)
– 1/2 cup unsalted butter softened to room temperature and cut into 4 pieces
– 2 large eggs
– 1/2 teaspoon salt
– 4 &1/2 cups of all purpose flour (plus more for dusting)
-1 jar of Heidi’s Raspberry Jam
– 2 cups of powdered sugar
– 3-4 tablespoons of heavy cream or half and half 2 teaspoons of fresh lemon juice
Make the dough:
In a small saucepan, warm milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. With a spoon, manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about
5-10 minuses. On a low speed, beat in the softened butter until it is slightly broken up. Next, add the eggs, one at a time, then add the salt. The butter doesn’t need to be totally mixed in, it will be in small pieces still. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft ball forms.
Increase speed to medium-high and beat util dough is soft and
supple, about 5-10 minutes longer. * If ou do not have a mixer, knead the dough by hand at this point.
Transfer the dough to a lightly floured surface and knead for 2 minutes and form into a ball. Put in a lightly greased bowl and turn over. Cover the dough and let sit in a warm place until it doubles in size, about 2 hours.
Butter a 9×13 pan or line with parchment paper. Turn the dough out onto a lightly floured work surface and using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
Spread the jar of Heidi’s Raspberry Jam onto the rectangle, spreading it evenly over the rectangle, but avoiding a 1/2 inch along the edges. Lightly dampen the edge with water and tightly roll up the dough to form an 18 inch long roll. Pinch along the seam to seal. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puﬀy, 1-2 hours.
Have the oven preheated to 400 degrees. Bake for about 25 minutes, until they are golden brown and the the jam may be bubbling. Transfer the pan to a rack to cool for 15 minutes.
Make the glaze: In a small bowl, whip the powdered sugar, lemon juice and cream and until smooth. Add more sugar or cream depending how thick you want the glaze. Drizzle glaze over the buns and serve warm. Cover rolls and store at room temperature for 2-3 days.