Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person

the only only time i had a cinnabon was in the anchorage airport at 1am having not eaten for the previous 24 hours on my way to alaska was not a good memory all right uh hey everyone i'm claire welcome to my home kitchen today i'm showing you a recipe for walnut maple buns and it's from my favorite category of baking which is breakfast baking and it's a recipe i really love because it has lots of super toasted walnuts and a sticky maple topping but it's not too sweet super delicious so i'm going to show you how to put it together [Music] sometimes people ask me like what's your favorite recipe and i sometimes distinguish between recipes i love to make and recipes i love to eat i love to make recipes like from the category of breakfast baking like sticky buns but i don't love to eat them because usually i find them too sweet they're kind of a gut bomb they're too big and i don't feel good after eating them so i wanted to create a recipe that i really loved that wasn't too sweet that had a really nice texture didn't dry out and that i would want to eat for breakfast so this recipe has a very soft dough lots of toasted nuts a little bit of orange zest like all these things to kind of build complexity and the flavor and it's not just sweet [Music] the actual assembly of the buns does not really require a lot of special equipment i have a rolling pin a 13x9 pan these are very standard items but the sweet dough which is in the in the book um this does require a stand mixer to put together you can make it by hand and i've done it before but it's much easier to stand mixer so i have this right here with the dough hook on it i have one recipe of the sweet yeast dough from the book that's risen and chilled brown sugar maple syrup an orange for zest unsalted butter walnuts kosher salt ground cardamom and vanilla bean you could make this recipe with any kind of slightly sweet yeasted dough like a brioche i recommend using the sweet dough in my book it's a very easy to put together all-purpose yeasted dough and i have a recipe right here that's already risen and chilled which you'll need to put together the buns but i'm going to actually back up and show you how to make the dough so it's just a great dough to have in your back pocket and once you kind of understand like the formulas or the process for cinnamon buns you can use that dough to make all different kinds so we have all-purpose flour kosher salt three large eggs granulated sugar active dry yeast unsalted butter and whole milk quick side note if you're looking for exact measurements of all the ingredients look in the video description some of you have been wondering that's where you can find all the exact measurements i'm just going to roll through the recipe so the first thing we want to do is proof the yeast anyone that's watched any videos or read any of the recipes knows that i always start with proofing the yeast because i always use active dry yeast so i'm starting with one and a half teaspoons and i am going to proof the yeast in this small bowl then i'm using milk to proof yeast i actually like using milk because it has lactose in it and that sugar that natural sugar is there to sort of feed the yeast and it makes it bubble up i could use a microwave for this but i'm gonna warm this milk just in a saucepan i'm pretty specific in the book about the temperature you want to proof yeast the most important thing is that you don't really use anything hot or anything above 120 fahrenheit because the yeast is pretty sensitive and you could kill it but i don't really bother to take the temp because i figure if my body temp is around 98.6 i'm just looking for something that feels lukewarm to the touch okay so this feels lukewarm i'm gonna turn that off and then a quarter cup of this is gonna go to proofing the yeast i'm setting the remainder of the milk aside i'll use that in a second the yeast is a lot less likely to dissolve in milk rather than water so just slowly add it and whisk thoroughly sometimes you get little clumps of yeast it happens you can use the back of a spoon to kind of smash them and dissolve them but you know by slowly pouring and also by pouring the liquid into the yeast you tend to get um better dissolution dissolving dissolution no dissolving sure we'll go with that so i'm gonna let this sit the other thing is if you agitate this a lot you're not really gonna see some of that active foaming and bubbling um so just don't don't touch it but also like i know that i use this yeast constantly i know that this yeast is still good so i'm just kind of going through the motions to show you but i could just keep going with the recipe and you know i know it would be fine so while that's proofing i'm going to start to combine my other ingredients for the dough so i'm adding my all-purpose flour i'm going to put my granulated sugar in one and a half teaspoons of my kosher salt and now i can kind of combine all of this and now i'm going to put in my butter so i'm just tossing that in so the pieces are coated in the flour and then i make a well in the center so i just kind of dig a little bit of a hole in the middle of the bowl and pop that into the mixer this yeast has been sitting maybe five minutes or so it's not gonna have like big soapy bubbles in it what i have are these patches of this bloomed yeast where you can see this sort of beige round in there and that's that yeast that's feeding on the lactose in the milk and is activating this goes into the well along with the rest of the milk and my three large eggs now i'm going to start with the mixer on low because i want this to just slowly incorporate the flour and then once it brings in all the flour and that's hydrated i'll increase the speed and i want to mix this until i have a very very smooth supple dough that pulls away cleanly from the sides this will take like six to eight possibly even 10 minutes if i were doing this by hand i would pour the ingredients into the well stir with a wooden spoon to bring it all together and then i would try to work it in the bowl a little while and then once it starts to hold together i would knead it on the surface with a little bit of flour until it's really smooth this dough is done uh you'll find that it might be sticking to the bottom of the bowl like it's not going to completely wrap around the hook but when you have it on medium-high it will clear the sides you can see it's pretty it's a pretty soft dough um i always form dough into a ball for rising because that helps it to rise up and out at the same time and then it becomes easier for me to gauge how much volume it's gaining what i'm doing here to form it into a ball is i'm taking advantage of the friction between the dough and the surface so there's no flour here and i'm just tucking the edges of the dough underneath and i'm using a bench scraper you can actually just use your hands and do this like this so you don't but like this part isn't that important you just want a nice sort of round shape and then i'm gonna flour this so for a very even dusting all right and then i usually kind of rub it on there and then i want to coat the bottom in a little flour that dough goes into the bowl you can put it back into the mixer bowl as long as the bowl is pretty clean just put it in something that will have enough room for the dough to nearly double in size and this is going to go into sort of room temperature slash warm spot and i want this dough to rise but not quite double in size more like 50 to 75 percent in size and then we put this in the fridge because this dough is so soft it's much easier to handle when it's cold and that butter is firm so it kind of finishes its rising in the fridge i have one in there that's already done and we're ready to pull that out but first i want to show you how to make the nut sticky maple topping for your buns i want to thoroughly toast these walnuts i have two cups my oven's on 350. i usually toast nuts in the oven because then they toast all the way through rather than on the stovetop you tend to just get like browning on the surface i burn nuts all the time i'm going to try to pay attention and smell them when they're approaching done but i want them to be visibly browned all over 8 to 10 minutes maybe even up to 12. in the meantime i'm going to make this kind of sticky maple topping that goes in the bottom of my pan so i have my 13 by 9 pan here i don't usually bake in glass but it can be useful for a few reasons i'm going to assemble it in glass and then i have one that i've set up and we're going to bake it in a metal pan i just didn't have two of the same pan a lot of like sticky bun recipes have corn syrup in it but i'm already using a liquid sweetener in the form of maple syrup so um i'm happy to forego any corn syrup in the recipe so then a little bit of brown sugar and then four tablespoons of butter the last thing is a vanilla bean if you don't have a vanilla bean you can use extract that's fine use two teaspoons of extract instead of the whole bean what else hold on let me see what else goes i think i had salt to that but i don't remember half a teaspoon salt so what i want to do here is maple syrup is mostly water so i just want to boil out a lot of the water so i have something that's thick and syrupy there's not a very well defined end point here basically once it comes up to a boil i let it boil the grocery for about 30 seconds and i figure at that point it's thickened check on your nuts the nuts aren't done i can tell i really do play like russian roulette with toasting nuts they don't really set a timer it's a very bad idea that's why i burn them a lot okay this looks good now i'm gonna pour this into my 13 by nine pan and i really like seeing those flecks of vanilla in there i'm gonna melt the remaining four tablespoons of butter which i will use during the assembly so like you don't need to wash this at all all right i think these look good actually they could go a little darker but you can see they're golden brown very very fragrant while these cool i'm gonna do the last component of the maple walnut buns which is it's a cardamom brown sugar mixture that goes inside the bun which on its own is has a little bit of sugar in it but it's not very sweet i was you know in this recipe i was just very careful to not make it too sweet and maple is sweeter than sugar maple is very very sweet so that's why there isn't a very um generous coating inside the bun so that is more brown sugar i'm gonna add it's one and a half oh one and three quarter teaspoons cardamom and if you're using cinnamon i would probably increase it to about two teaspoons i also love the way that cardamom plays off of citrus zest maya hey little kitty hello kitty oh and then also oh sorry uh she's out she came in like five feet good for her all right the remaining half teaspoon of salt goes in that mixture and some orange zest about a teaspoon of orange zest um this is a mere lemon i thought it was an orange it's not so we're just going to use my lemon zest but i would use an orange it's going to be a better flavor i'm just going to use my fingers to mix this up work the zest in hi kitty hi maya she's standing between my feet hi kitty i have started having to leave the bedroom door open because the kitty door is like not really wide enough for her anymore poor maya what's the latest felix had to spend the night at the vet again last night he still wasn't eating so unfortunately he stayed overnight again but we're picking him up today no matter what because i'm not paying for another night at the vet he'll be fine right maya your food is in the bedroom what are you doing go back in there don't look at me oh my god oh my god there's another cat in here all right i'm just gonna put her work around her so that's the cinnamon sugar filling and now the final step before i assemble the buns is crushing up all of these walnuts walnuts have that papery skin on them that part doesn't taste great so i'm leaving that on the surface i don't need that in the recipe what i don't have your food is in the other room are you serious oh fine i'm gonna feed her sorry hold on i can't believe this here it's very stupid i put it in there okay sorry back back to this enough distractions maya um so i'm using my rolling pin obviously i'm going to use this to roll out the dough but before that it's the perfect tool for bashing and crushing things i can break up any large bits i know these just go into my pan so just distribute them around and you can kind of press them down and they'll settle into the maple mixture all right so this can just go off to the side i'm going to save my rolling pin and also have a little bit of what i call bench flower or just extra flour for rolling out as i said before the reason we chill this dough and i work with it cold is because it gives the butter that's in the dough a chance to firm up and everything just kind of like holds together and is much more workable so i'm just loosening it from the bowl i sort of punch it down and degass it but of course as you roll it out you'll press out that gas that built up during the first rise it will as you roll it out though the thinner it is the faster it will come up to room temp so you want to work i'm not saying you can work very quickly but just don't like you know walk away leave it for 10 minutes come back because then kind of defeats the purpose of starting with it cold i want to get it to an approximate quarter inch thickness the dimensions that i think work best for cutting it into 12 buns is about 20 inches by 9 inches so what you can do is tug at the dough and create these sharp corners or sharper corners this is that melted butter that i had hanging out in our reserve saucepan so i'm brushing it all over to the very edge except for the far edge because ideally i would like the spiral to um to seal this doesn't look like a lot it's not a generous coating so i am sprinkling this all around and then to make it a little more even i like to pat this into the surface so again like a lot of recipes you incorporate nuts at this point i prefer to leave the nuts on the exterior then you end up getting a really nice spiral too if you are a beginner and you're a little nervous about this rolling step you could be working on a piece of parchment paper and then use the parchment to help you but the dough is still pretty pretty workable so i'm starting at the long end closer to me and i'm just creating that first little fold of the spiral and then all i really want to do is continue to go from one side to the other creating a spiral that is tight in the sense that it doesn't have like you know big air pockets in it but i'm not stretching the dough onto itself and creating something with a lot of tension in it i'm just making something that like holds its shape all right so that now i've rolled onto that long end and i want the dough to rest on that seam so it kind of has a chance to stick to itself and now what i like to do is depending on how you've rolled your dough you'll likely have a slightly thicker spiral in the center and then slightly tapered sides so what you can do is sort of pinch and manipulate the dough to thin out any thicker parts and then even like give those edges a little pat inward so now i have something that's really even and that means when i cut the buns i don't get those little skinny ends and i'm cutting into 12. so the first thing i'm going to do is slice off just the very ends of the spiral because i want to have like the full spiral exposed so in half then each half and half again four quarters and then each quarter into three equal pieces and then these go into the pan in a four by 3 grid you don't need a lot of breathing room the idea is that as these bake they fuse together so just space them evenly and now what i want to do is cover them and let them sit at room temperature until they are 50 percent expanded in size not not doubled if they were to be doubled they would be actually over proofed because they gain a ton of volume in the oven so they are going to come out of the oven much bigger than when they went in but in this case i know that once these buns are all kind of touching that's when they'll be good to go again these buns i made last night and this isn't a metal panel you'll get much more even baking in middle you can see the surface area of the pan is quite a bit larger than in glass so they look a little bit different in proportion to the pan but these are ready to go in the oven they are proofed they have grown in size and they will expand to fill the entire pan as they bake in the oven my oven is preheated at 350 they're going to go every rack in the center they're going to bake in the middle of the oven for 30 to 35 minutes i want to go until they look golden brown on the surface okay the smell i smell the maple on the vanilla maple plus vanilla does some like really special things um i don't know what do they smell like kind of like cinnabon at the mall which doesn't smell like cinnabon actually i mean that's it well it's a good smell i guess oh i think this is the vet again hold on all right thank you for calling you're welcome bye you guys he's still not eating and they might have to put a feeding tube in that poor kitty all right i'm gonna pull i'm now so depressed i'm gonna pull these maple buns out of the oven poor felix oh oh they're done okay so i have bubbling caramel around the sides which is excellent you can see they are golden brown they've expanded filled out the pan they look really even so i'm going to let these cool for like five minutes and in the meantime i'm going to cut around the sides because i don't want the buns to stick to the sides of the pan you can wait too long if i were to wait until these were fully cooled there's a good chance those nuts and that maple mixture is going to stick to the pan so you still want to do this while this is hot but not like straight from the oven hot gonna flip and then i let the pan kind of like sharply wrap it on the uh surface wow they look so good so i have a little bit of stickage on here so that's fine all while it's still hot just scrape it off it smells really good right it's not so hard to make my sister has made them a million times hi claire check it out whoa your sister jane made some buns today and they're pretty amazing [Music] what do you taste goodness yeah you did a nice job you know i was thinking my other sister made them for the for i think new year's day or something and then she never told me how they were which makes me think she did not like them i will be following up about that so i love seeing these little thready bready i don't know what to call them whatever they are that's a good sign that is a texture that i want the maple has like hardened and you have this shell but then the inside is really pillowy and soft wow it could really unspiral the whole thing the first thing i get is toasted walnut flavor which i love because it really is so enhanced by the sweetness of the maple and also the vanilla does kind of an incredible job of perfuming it and so like there's a lot of subtlety in these maple walnut buns that you don't get in cinnamon buns between the cardamom and the citrus zest and the vanilla this is a bun that like it doesn't just read a straight sugar i also love all of the textures you have the soft crunchiness of the nuts that coated exterior that's really well browned from the buns and then the soft interior and it's just like there's like a lot going on here how did you compare the anchorage airport i'm a lot happier eating these then it's in a bun in the ingredient airport do you think it'd be possible to call your sister real quick yeah try to catch her off i think she's definitely going to pick up hi claire oh are you with elliott always emily i'm filming right now full disclosure so you're on speakerphone my facetime you okay let me ask elliot elliot can we facetime with aunt claire and do and put paw patrol on pause yeah okay all right let's pause paw patrol what can we help you with aunt claire okay emily i have something i need to confront you about on video i have to confront you because you made the walnut maple buns for new year's day and you never told me how they turned out and we talked about it extensively well do you okay do you want to know my true take on that i knew i knew it was gonna i was like i knew the fact that she didn't first of all we did not use cardamom because that's nasty we use cinnamon okay second of all here's the deal with the cinnamon buns and what the issue was they were delicious for what they are but what we like and i realized that it's totally low brow and like not good but like we like a mall style or like airport style like cinnabon it's like yours is like a much more high route they came out [Music] want to eat that um yeah oh wait oh do you want to eat a mama's going to make you more maple um walnut buns i know it's so yummy you know what i respect what you're saying what i respect what you're saying and i'm not mad yeah it came out great the recipe was great they were really good version of what they were it's just that that that's not our like house preference got it well it might be elliot's preference um you want to say hi to the crew hi friends say hi to aunt claire [Music] all right emily i'm really glad we talked about this because i was thinking to myself the other day like emily never told me about the buns which made me think something you understand what i'm saying yes yes all right elliott have fun watching paw patrol love you love you aunt claire oh yeah yeah okay i'll call you later okay bye okay bye oh my god wow i feel i feel actually pretty good about that also like how did she know we were talking about airport cinnamon buns really like full circle with that um as we've covered just to recap these are not the huge overly sweet airport cinnamon buns drenched in icing these are a much more complex well-balanced like multi-textured bun they are my preference to each his own i respect what emily said about their family preference but i think that it's a great um it's a great kind of bun to try possibly a new style and just super super delicious so i really hope you try it it's a great dough to work with and also once you sort of have this technique down so many possibilities of things you can make so go ahead and give it a try let us know how it goes thank you for watching it was so much fun to make this recipe we have more to come so stick around like and subscribe [Music] hello [Music]

Channel: Claire Saffitz x Dessert Person

Views: 717,591

Rating: 4.9427509 out of 5

Keywords: Cinnamon Bun, Claire Makes Buns, Morning Bun Recipe, Cinnamon Bun Recipe, Cinnamon Rolls, Best Cinnamon Buns, Breakfast, Claire Saffitz, Claire Saffitz Dessert Person, Claire Saffitz Makes, Claire Makes, Dessert Person, Bon Appetit, Gourmet Makes, Claire Saffitz Makes Walnut Maple Buns, Sticky Buns, Sticky Buns Recipe, How To Make Sticky Buns, Homemade Sticky Buns, Homemade Sticky Buns Recipe, Maple Buns, Walnut Maple Buns, Easy Sticky Buns Recipe, Easy Sticky Buns, Dessert

Id: JlzmsTiOJnU

Length: 25min 18sec (1518 seconds)

Published: Thu Mar 18 2021

Reddit Comments

[u/Taco_Fiasco]

The best part is how the crew interacts. Makes it all seem much more authentic and relatable for viewers.

[u/pheromonecvltx]

Was just thinking about making these for this weekend! Now I’ve gotta

[u/boogs_23]

I know Claire loves her kitties but right after saying Maya can't fit through the cat door anymore because she's too fat she feeds her a second dinner. I think maybe little chonky Maya might need a diet.

[u/Emptymoleskine]

Claire's reaction when Mike meows --

[u/Smilingaudibly]

Poor Claire, this is the second recipe in a row where the person she has try her recipes say they prefer the original 😄 but these look so good, I think I'm going to try it this weekend!