Almond Sticky Buns with Salted Toffee Glaze
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- Large bowl
- Food processor
- Medium saucepan
- Rolling Pin
- 9-by-13-inch/23-by-33 cm baking dish
INGREDIENTS
Dough:
- 7¾ cups/1 kilogram all-purpose flour
- 2 large eggs
- ⅔ cup/140 grams sugar
- 2¼ cups/540 grams cold whole milk
- 2 tablespoons instant yeast/50 grams fresh yeast
- 7 ounces/200 grams cold unsalted butter, cubed
- 2 teaspoons salt
Cream:
- 1¼ cups/150 grams almond flour
- 5 ounces/150 grams unsalted butter, softened
- 1¼ cups/150 grams powdered sugar
- 1 large egg
- 1 teaspoon vanilla bean paste or extract
- ⅓ cup/40 grams cornstarch
- A pinch of salt
Glaze:
- ½ cup/120 grams heavy cream
- 4.5 ounces/120 grams cold unsalted butter
- ⅓ cup light brown sugar
- 2 tablespoons honey or date syrup
- A pinch of salt
- 1½ cups/180 grams sliced almonds
- Optional: sea salt flakes, for topping
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine the flour, eggs, sugar, milk, and yeast. Knead on low speed just until the dough begins to come together. Gradually add the cold butter cubes, allowing each addition to fully incorporate before adding more. Once all the butter has been added, mix in the salt and continue kneading until the dough is smooth and elastic, about 12 to 15 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel, and let rise at room temperature until it increases in volume by at least one-third. For best texture and flavor, refrigerate overnight.
- Before shaping, divide the dough in half. Use one half for this recipe and reserve the other half for another pastry.
- To make the almond cream, combine the almonds (or almond flour), softened butter, powdered sugar, egg, vanilla, cornstarch, and salt in a food processor or high-speed blender. Blend until completely smooth and creamy. Set aside.
- To prepare the toffee glaze, place the heavy cream, cold butter, brown sugar, honey, and salt in a medium saucepan. Cook over medium heat, stirring often, until the mixture is smooth and slightly thickened, about 5 to 7 minutes. Remove from heat and stir in the sliced almonds. Add flaky salt, if desired.
- Roll out the dough on a lightly floured surface into a large rectangle, about ¼ inch (6 mm) thick. Spread a generous, even layer of almond cream over the dough. Using a sharp knife or pizza cutter, slice the dough into long, even strips, then roll each strip into a spiral.
- Line a 9-by-13-inch (23-by-33 cm) metal or ceramic baking dish with parchment paper. Pour the toffee-almond mixture into the bottom of the dish and spread it out evenly. Arrange the rolled buns on top, leaving space between them to rise.
- Cover the pan loosely with plastic wrap or a towel and let rise at room temperature for 40 to 50 minutes, or until the buns have increased in size by about 50%.
- Preheat the oven to 330°F (165°C), preferably with convection.
- Bake for 25 to 30 minutes, until golden brown and fully baked through. Let the buns cool in the pan for 10 minutes, then carefully invert the dish onto a large platter or tray so the toffee topping becomes the top.
MY NOTES
FAQ
Can I prepare almond sticky buns in advance?
Yes! The most efficient method is to prepare the dough and complete the first rise, then refrigerate it overnight. This long, cold fermentation improves both flavor and texture. You can also shape the buns, place them in the baking dish over the toffee glaze, and refrigerate them overnight for a second rise in the fridge. The next morning, allow them to come to room temperature and rise further, if needed, for about 30 to 45 minutes before baking.
What is the best way to store almond sticky buns after baking?
Sticky buns should be allowed to cool completely. They can be stored in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, refrigeration is safer to prevent spoilage, though it may slightly dry them out. To refresh refrigerated almond sticky buns, warm them in a 300°F (150°C) oven for 8 to 10 minutes or microwave them gently. If you want to keep them longer, they freeze very well. Wrap individual buns tightly in plastic wrap and store in a freezer-safe bag or container for up to two months.
Can I use different nuts instead of almonds?
Pecans are a popular alternative and give a classic sticky bun flavor. Pistachios, macadamias, or even walnuts can also be used, either alone or in combination. When substituting nuts in the almond cream, you may need to adjust processing time to achieve a smooth texture, especially if the nuts are harder or oilier than almonds. Likewise, in the toffee glaze, any thinly sliced or chopped nut will work well as long as it can absorb some caramel and toast slightly during baking.
How do I know when the almond sticky buns are fully baked?
Sticky buns are fully baked when they are deeply golden on top and cooked through in the center. This typically takes 25 to 30 minutes in a 330°F (165°C) oven. The tops should feel firm when gently pressed, and the internal temperature of the dough should be around 190°F (88°C) if using a thermometer. You can also check the center of one roll by gently pulling it apart to ensure there is no raw dough. Be cautious not to underbake, as the bottom toffee layer may appear bubbly even if the buns are still underdone inside.
Can I freeze the almond sticky buns?
The buns freeze exceptionally well, either before or after baking. To freeze unbaked rolls, shape them and arrange them in the pan over the toffee glaze, then freeze the entire pan until solid. Wrap tightly and store for up to a month. When ready to bake, thaw overnight in the refrigerator, then let rise until puffy before baking. To freeze baked almond sticky buns, let them cool completely, then wrap each bun tightly in plastic wrap and store in an airtight container or freezer bag. Reheat in a low oven or microwave until warm and gooey.
Can I make almond sticky buns without a stand mixer?
Yes, the buns can absolutely be made by hand if you don’t have a stand mixer. Combine the dough ingredients in a large mixing bowl and stir with a wooden spoon or silicone spatula until a shaggy dough forms. Knead the dough on a clean work surface, gradually incorporating the cold butter cubes one by one. This process will take longer by hand—typically 15 to 20 minutes—to achieve the same smooth, elastic texture a mixer would provide in less time. Be patient, and try not to add too much extra flour while kneading. Resting the dough overnight helps build structure.
Why is the almond cream leaking out during baking?
It may be due to overfilling, improper sealing when rolling, or overly warm dough. To prevent this, spread a thin, even layer of almond cream, leaving a small margin at the edges so the filling doesn’t squeeze out. Roll the dough tightly but not too forcefully, and pinch the seams closed. Chill the rolled buns briefly before baking to help them hold their shape. If your almond sticky buns are still leaking despite these precautions, consider slightly thickening the almond cream with an extra teaspoon of cornstarch or refrigerating it before spreading.
