Vanilla Sticky Buns

Instructions

1. 1

   Preheat the oven to 200°C. Line a large baking tray with parchment paper.

   Tip: For easy removal, make sure the parchment paper is large enough to cover the tray.

2. 2

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

   Tip: Use a large, sturdy bowl to avoid lumps forming.

3. 3

   In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and baking soda.

   Tip: Make sure the eggs are well-beaten before adding them to the wet ingredients.

4. 4

   Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.

   Tip: Don't overmix; the dough should still be slightly sticky.

5. 5

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

   Tip: Use a dough scraper or lightly floured hands to knead the dough.

6. 6

   Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1 hour, or until doubled in size.

   Tip: Make sure the bowl is large enough to allow the dough to rise evenly.

7. 7

   Preheat the oven to 200°C again. Line a baking tray with parchment paper.

   Tip: For easy removal, make sure the parchment paper is large enough to cover the tray.

8. 8

   Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.

   Tip: Use a rolling pin to flatten the dough if needed.

9. 9

   Place the dough disks on the prepared baking tray, leaving about 2cm of space between each bun.

   Tip: Make sure the buns are evenly spaced to ensure even baking.

10. 10

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

    Tip: Check the buns after 10 minutes and rotate the baking tray if necessary.

11. 11

    While the buns are still warm, prepare the sticky glaze by whisking together the confectioners sugar, brown sugar, and 1 tablespoon of milk until smooth.

    Tip: Adjust the glaze consistency by adding more milk or confectioners sugar as needed.

12. 12

    Drizzle the warm glaze over the buns and sprinkle with popped sugar crystals.

    Tip: Make sure the glaze is warm before drizzling it over the buns.

13. 13

    Allow the buns to cool for 5-10 minutes before serving.

    Tip: Be patient; the glaze will set over time.