I have been eyeing this recipe for seven years in a cookbook I own called The Bread Bible. That's a long time to be drooling over a picture in a book. These buns were every bit as scrumptious as I had dreamed, and I am so excited to be sharing them with you today.
The other major adaptation I made was substituting honey for corn syrup. I don't have corn syrup in the house, and didn't really want it either. Most corn syrup is genetically modified, and with the bad reputation that high fructose corn syrup has gotten, I want to stay as far from the stuff as possible. Don't get me wrong, I'm under no illusion that the honey makes these buns any healthier. They are not healthy in any way, and that is exactly why they are so irresistible.
When I make these again I want to try either sprinkling cinnamon over the caramel layer, or some sea salt, although it's hard to imagine them getting any more delicious. I'll keep you posted!
adapted from The Bread Bible by Rose Levy Beranbaum
2 large eggs, whisked
1/3 cup butter, softened
3 1/2 Tbsp milk (70-80 degrees F)
2 Tbsp water (70-80 degrees F)
1/2 tsp salt
4 tsp sugar
2 cups bread flour
1 tsp bread machine yeast
Add all ingredients to bread maker in order listed above. Set on dough setting and press start. My bread maker has a dough cycle which is approximately 2 hours long.
Prepare a 9x 13 pan by greasing it lightly.
2 oz semi-sweet chocolate (I used chocolate chips)
2 Tbsp heavy cream, heated until warm or hot
1 Tbsp honey
1 large egg white
While dough is being made, place chocolate in a microwaveable bowl, and microwave it. Stir every 15 seconds until almost completely melted, then remove and stir until fully melted. Add the heavy cream and honey and stir until smooth. Add in the egg white and stir until incorporated. Refrigerate until firm, but still spreadable.
1/4 cup butter, softened
1/2 cup light brown sugar
1 Tbsp honey
3 Tbsp heavy cream, heated until warm or hot
3/4 cup coarsely broken walnut pieces (not toasted)
1 cup semisweet chocolate chips
In a small saucepan combine butter, sugar, and honey. Bring to a boil over low heat, stirring constantly. Simmer for 5 minutes without stirring. This will allow the caramel to turn dark brown (there will be many bubbles). If you are using a thermometer, you want it to read 244 degrees F. Add the heavy cream and mix it in. Continue simmering for 3 minutes to bring it back up to 244 degrees F. Pour the caramel mixture into the prepared pan and sprinkle walnuts on top. Cool completely (this can be done quickly in a freezer).
How to assemble:
On a floured surface, roll the dough into a 14x12 inch rectangle. Spread the ganache filling evenly over top, going right up to the edges. Sprinkle evenly with chocolate chips. Roll it up along the long edge, so the finished length is 12 inches. For ease of cutting, place the roll on a cutting board in the freezer for 5-10 minutes. Cut the rolls into slices 1-inch thick using dental floss (not mint flavoured), kitchen string, or a sharp knife. Place them in the prepared pan. Let them rise in a warm place for 1-2 hours until they double in size. Bake at 375 degrees F for 25-30 minutes. If the tops look like they are browning too fast, place a piece of tin foil over the pan. Cool the buns for 3 minutes, then remove them from the pan and place on a serving plate. Chocolate Sticky Buns can be served warm or at room temperature.