Sticky Buns

A classic recipe for sticky buns from Taylor & Mark Foster of Fosterbuilt Coffee in the Catskills!

You will need:
2 cups warm milk, 110°F
1 oz active dry yeast
9 cups all-purpose flour
6 oz sugar
1 tablespoon salt
1 teaspoon ground cardamom
2 lbs butter, room temperature
4 eggs
2 egg yolks
confectioners’ sugar

  1. Mix milk and yeast, and let stand for 3 minutes.
  2. Add flour, sugar, salt, cardamom, and 8 tablespoons butter in a mixer with dough hook, and mix for 3 minutes.
  3. Add the yeast milk and mix well.
  4. Mix in eggs and egg yolks
  5. Place the dough in a bowl, cover, and place in fridge for at least 2 hours or overnight.
  6. Preheat oven to 380°F.
  7. Roll out to a large rectangle, about ¼” thick.
  8. Smear butter on ²⁄3 of the dough and sprinkle with rest of the sugar.
  9. Roll up to a long sausage and cut it into 1″ thick slices.
  10. Place the slices on a parchment papercovered baking tray and let them rise for 30 minutes.
  11. Bake for 30–40 minutes.
  12. Mix confectioners’ sugar and water until a thick glaze forms. Drizzle over the buns while warm.

Food by Taylor Foster |Photography by Casey Steffens