Brown Butter Sticky Buns

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: For easy removal, use a silicone mat.

2. 2

   In a medium saucepan, melt the unsalted butter over low heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Be patient, as this step takes about 10 minutes.

3. 3

   Remove the brown butter from the heat and stir in the granulated sugar, cinnamon, and ground cardamom until well combined.

4. 4

   In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and mix until a shaggy dough forms.

   Tip: Don't overmix, as this can lead to tough buns.

5. 5

   Add the eggs one at a time, mixing until fully incorporated.

6. 6

   Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.

7. 7

   Fold in the brown butter mixture and chopped dried cranberries.

8. 8

   Divide the dough into 6 equal pieces and roll each into a ball.

   Tip: Use a gentle touch to avoid developing the gluten.

9. 9

   Roll each ball into a long rope and place on the prepared baking sheet, leaving about 2.5cm of space between each bun.

10. 10

    Bake for 15-20 minutes, or until the buns are golden brown.

11. 11

    While the buns are baking, prepare the pistachio streusel by grinding the pistachios in a food processor until coarsely chopped.

    Tip: You can also use a rolling pin for this step.

12. 12

    Remove the buns from the oven and let cool for 5 minutes. Drizzle with brown butter and sprinkle with pistachio streusel.

    Tip: Serve warm and enjoy!