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Family Snail for the Weekend: Sticky Bun Cake

Liat Shirit takes the sticky pastry Ban hit the American, and the cinnamon yeast snail hit the Israeli, and combines them into a huge snail, topped with toffee and pecans. This is definitely going to be your cake this coming weekend

• recipe
• yeast
• cinnamon
• Sticky Toffee
• Pie

Liat Naomi sang

Sticky buns or sticky rolls in free translation, are a pretty familiar and well-known pastry in the US. Sticky rolls filled with cinnamon and pecan chips and topped with a toffee pool. So far everything is all American and quite predictable. But what if we take all the snails in the pan and turn them into one Giant? Sticky Ban cake, because if America then, that would be an

oversized America.The charming idea in reading the site Spreankle Bakers.

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Sticky Bun Cake

Recipe By: Liat Naomi Shirit

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• 70 minutes of work

• Five hours in total

• Medium difficulty

• Diameter 25 cm

• American

• vegetarian

• milky

• Pastries

• desserts

• Pies

• cakes and cookies

• kosher

Family Sticky Ban Snail (Photo: Liat Naomi Shirit)

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Ingredients

• To dough

  • ¼ Warm buckwheat
  • Teaspoon of sugar
  • 2 teaspoons dry yeast
  • ⅓ Cup sugar (70 g)
  • ¾ Hot milk
  • 60 grams of butter at room temperature
  • 3 egg yolks
  • ½ as ground flour
  • 1 teaspoon salt
  • 380 grams of flour (3 cups) + 1 cup (130 grams) - not sure you will need everything

• For filling

  • 1 cup brown sugar (220 g)
  • 2 tablespoons cinnamon
  • ½ as ground flour
  • 120 grams butter at room temperature (8 tablespoons)

• For syrup

  • ¾ Brown sugar (170 g)
  • 60 grams of butter (4 tablespoons)
  • ⅓ Cup maple
  • 2 tablespoons corn syrup (can be replaced with honey)
  • ½1 cups finely chopped pecans
  • Pinch of salt

Preparation

How to make a sticky bun cake?

• 1 Start with the dough: In a mixer bowl put the warm water, the dry yeast and a teaspoon of sugar, mix well and let the yeast ferment and add foam.

• 2 When the yeast is fermented, add a third cup of sugar, the milk, butter, egg yolks, cardamom, salt and 3 cups of flour. Start mixing the ingredients in a mixer bowl on low speed until you see that the dough begins to crystallize. Add a little flour at a time (from the extra cup), until the dough begins to turn into a ball.

• 3 When an elastic dough ball is formed, smooth and slightly sticky, stop adding flour (I used 3 and a half cups, you may need less and you may need more). Increase speed to medium speed and put the ball for at least 5 minutes.

• 4 Grease a large bowl and transfer the dough to it. Cover the bowl with cling film and let the dough rise for an hour and a half or until it doubles in volume.

• 5 Meanwhile, prepare the filling: In a medium bowl, place the sugar with the cinnamon and cardamom. Mix well and set aside.

• 6 Prepare the syrup: In a medium skillet, over medium heat, put the sugar, butter, maple and corn (or honey) syrup. Mix the ingredients well and constantly, until the butter and sugar are melted and a thick texture of toffee syrup is obtained.

• 7 Grease a round pan 25 cm in diameter with oil books. Pour the toffee syrup into the pan, and then immediately sprinkle the pecan chips over the syrup. Let the syrup cool for a few minutes, check that it is not hot and press the pecans into the layer of syrup.

• 7 * If your mold is springy or removable, be sure to wrap the bottom in aluminum foil so that the syrup does not drip to the bottom of the oven.

• 8 Assemble the bun: Remove the dough from the bowl to a lightly floured surface, and remove the air from it. Divide the dough in half.

• 9 Roll out one half of the dough into a rectangle of about 25 by 40 inches - this does not have to be exact.

• 10 Melt half the amount of butter in the filling (60 g) and with the help of a silicone brush brush it over the rectangle. Sprinkle half of the sugar-cinnamon filling over the dough.

• 11 Using a roller or a sharp knife, divide the dough into five equal longitudinal strips.

• 12 Roll the first strip into a snail. Place the cochlea of ​​the first strip, at the beginning of the second strip, and continue rolling to a larger cochlea. Repeat the process with all the other strips. At the end we have a cochlea larger than five strips.

• 13 Place the large snail in the center of the pan with the caramel and walnut syrup.

  Sticky Bun Cake

• 14 Repeat the process with the other half of the dough: roll it into a rectangle, spread butter, sprinkle with sugar-cinnamon and cut into five strips.

• 15 Take a first strip and wrap it around the snail in the mold. It can be a bit of a mess, do not be afraid - dough is a forgiving thing. Repeat the process with the rest of the strips. Make sure that there is space left between the snail and the mold, so that when we turn the snail into another mold, it will be easily removed.

  Sticky Bun Cake

• 16 Cover the snail with cling film, and let it rise for about an hour. Preheat the oven to 190 degrees.

• 17 Put the pan in for 40-50 minutes or until the pastry is brown and nice and its center is baked.

• 18 Remove the pan from the oven, prepare in advance another round pan that is slightly larger, or a large plate with a rim, and place it over the pan with the snail.

• 19 With kitchen gloves turn the mold over (the syrup should be on top) and lift the mold very carefully (the caramel is very hot and liquid).

• Sprinkle a pinch of salt over the pastry, put the pastry back in the oven (as it is - upside down) for another 5-10 minutes baking. And this is, you have, one huge stick stick. Let it cool a bit before you pounce.

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