Salted Caramel Sticky Buns

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, and salt.

   Tip: Make sure to use a digital scale for accurate measurements.

3. 3

   Add the yeast, milk, and eggs to the bowl. Mix until a shaggy dough forms.

   Tip: Let the dough rest for 5 minutes to allow the yeast to activate.

4. 4

   Add the unsalted butter to the dough and mix until it forms a sticky ball.

5. 5

   Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading.

6. 6

   Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.

   Tip: Check the dough every 30 minutes to ensure it's rising evenly.

7. 7

   Preheat the oven to 180°C (350°F). Line a 20x20cm baking sheet with parchment paper.

8. 8

   Punch down the dough and roll it out into a rectangle that's 20cm x 30cm.

9. 9

   Spread the caramel sauce evenly over the dough, leaving a 2cm border around the edges.

10. 10

    Sprinkle the granulated sugar, brown sugar, and Epsom salt over the caramel sauce.

11. 11

    Roll the dough into a tight log, starting from the long side. Cut into 4 equal pieces.

    Tip: Use a sharp knife or a pastry cutter for clean cuts.

12. 12

    Place the buns on the prepared baking sheet, leaving 1cm of space between each bun.

13. 13

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

14. 14

    Remove the buns from the oven and sprinkle with flaky sea salt.