Walnut-Chocolate Sticky Buns
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
- Total Time:
- Yield: Makes 9
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 2/3 cup heavy cream, divided
- 1 1/3 cups plus 2 tablespoons packed light-brown sugar, divided
- 1 packet (1/4 ounce) active dry yeast
- 2 1/4 cups all-purpose flour (spooned and leveled), divided, plus more for work surface
- 1 stick unsalted butter, room temperature, divided, plus more for bowl and pan
- Fine salt
- 1 large egg
- 1/2 cup roughly chopped walnuts
- 1/2 cup semisweet chocolate chips
Heat 1/3 cup each cream and water and 2 tablespoons sugar until liquid registers 110 degrees to 115 degrees. Add yeast. Let sit until foamy, 10 minutes. Transfer to a large bowl and add 1 cup flour. Using a mixer, beat on medium until smooth. Melt 2 tablespoons butter; add to bowl, along with 1 teaspoon salt and egg, and beat until combined. Beat in remaining 1 1/4 cups flour until combined. Transfer to a buttered bowl; cover with plastic. Let sit in a warm place until doubled, 1 hour.
Preheat oven to 350 degrees. Butter a 9-inch round baking pan (2 inches deep). In a pot, bring 3 tablespoons butter, 2/3 cup sugar, 1 tablespoon water, and 1/2 teaspoon salt to a simmer over medium. Cook until sugar is dissolved; whisk in remaining pi cup cream. Pour into pan.
On a floured surface, stretch or roll dough into a 12-by-18-inch rectangle. Spread remaining 3 tablespoons butter on dough, leaving a 1-inch border on long sides. Sprinkle with remaining 2/3 cup sugar, walnuts, chocolate chips, and 1/4 teaspoon salt. Starting with one long side, roll dough into a log. Cut crosswise into 9 pieces. Arrange over sauce. Bake until sauce is bubbling and rolls are golden, 30 to 35 minutes. Let cool 5 minutes. Run a knife around edge before inverting onto a platter. Serve warm.