Green & Black’s Peanut Sticky Buns with Salted Butter Caramel Sauce | Recipe

Peanut Sticky Buns with Salted Butter Caramel Sauce

As you all know, TasteSpotting has been trying out the new Peanut bar from Green & Black’s Organic chocolate.  In this last week of our month-long lust affair with Green & Black’s, Sarah of BlueRidgeBaker makes Peanut Sticky Buns with Salted Butter Caramel Sauce. Her notes and recipe are below, and bio + photo at the end!

These little buns have everything: soft, lightly sweet bread, rich and creamy chocolate, candy-like crunch from caramelized peanuts, and a decadent salted caramel sauce. They strike the perfect balance between sweet and salty, and you won’t believe how easy they are to make! These buns are great for any occasion, or none at all – go ahead, eat one for breakfast!

Sticky Buns with Salted Butter Caramel Sauce

Green & Black’s Peanut Sticky Buns with Salted Butter Caramel Sauce

Sticky Bun Dough Ingredients:

½ cup water
½ cup heavy cream
¼ cup sugar
1 teaspoon vanilla extract
¼ cup (½ stick, 2 ounces) unsalted butter, cut into chunks
1 1/8 teaspoons instant yeast
2¼ cups unbleached white flour
1 1/8 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda

Sticky Bun Filling Ingredients:

2 tablespoons (1 ounce) melted butter
pinch of salt
2 tablespoons sugar
6 ounces Green & Blacks Peanut bar, finely chopped

Salted Butter Caramel Sauce Ingredients:

1 cup sugar
6 tablespoons (3 ounces) salted butter, cut into chunks
2/3 cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt

Sticky Bun Directions:

Place butter chunks in medium-sized bowl and set aside.

Combine water, heavy cream, sugar and vanilla extract in small saucepan and heat until bubbles form around the edges. Do not boil. Pour hot cream mixture over butter, stir until butter has melted and set aside until mixture is lukewarm.

Sprinkle yeast over mixture and let sit for one minute. Add flour, salt, baking powder and baking soda and stir with a dough whisk or wooden spoon until all flour has disappeared. Cover bowl with a kitchen towel and leave in a warm place for 1 hour.

In the meantime, butter a 9″ pie pan and set aside.

Turn dough out onto a floured board, and roll out into a rectangle about 16″x10″ and 1/4″ – 1/3″ thick. The dough should be soft and not at all sticky. Once you’ve rolled the dough out, pour the melted butter over it and spread it evenly with your fingers. Sprinkle the 2 tablespoons of sugar evenly over the melted butter. Layer the chopped chocolate over the sugar, leaving about 2/3″ of dough on one of the long ends without chocolate.

Starting at the opposite long end, carefully roll the dough, making sure the chocolate chunks are being rolled, not just pushed out of the way. When you get to the bare end, pinch the seam closed and turn the log so that it is resting on the seam. Using a sharp knife, cut the log into two equal pieces, cut those pieces in half, cut those halves into thirds. You will end up with 12 slices, each a little over an inch wide.

Place slices in prepared pie pan, giving them as much space as you can while fitting them all in. Cover pan with kitchen towel and leave in a warm place for 30 minutes.

In the meantime, preheat your oven to 375. Bake buns for 20-24 minutes, or until light golden brown. Don’t let them get too dark, you just want a tinge of golden on all of the rolls. While the rolls are baking, make the sauce.

Salted Butter Caramel Sauce Directions:

Place sugar in a large saucepan (I use a 3 qt enameled dutch oven) over medium-high heat, stirring constantly until sugar is all melted and has reached a deep caramel color. Add butter, and stir until melted. The mixture will sputter and spit, and may look separated at this point. Don’t worry. It will come together with the addition of the cream. Remove sauce from heat and add cream, vanilla and salt and stir until smooth.

When the buns come out of the oven, immediately and evenly, pour about 1/2 – 2/3 of the caramel over them (use just enough so that they are all coated). After the buns have cooled considerably, add more sauce. The first addition is absorbed somewhat by the buns, sealing in a lot of moisture and ensuring gooey insides, the second addition gives you a nice top-coat. If you have any leftover sauce, it is divine when eaten with a spoon. It would also make a fantastic ice cream swirl.

A Few Words About Sarah, Blue Ridge Baker:

Blue Ridge Baker ProfileSarah lives in Asheville, NC, where she is a mom to two young boys and the owner of a retail store called Nest Organics. All of her free time is spent baking.

[Please visit BlueRidgeBaker for more amazing recipes…]

by Sarah J. Gim on March 22, 2010 · 17 comments

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