Description
Pillowy-soft sweet rolls dripping with plum-colored blackberry caramel and toasted hazelnuts should definitely be making an appearance on your breakfast table ASAP!
Ingredients
Scale
DOUGH:
- 3 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1/4 cup granulated sugar
- 2–1/4 teaspoons instant yeast
- 1–1/4 teaspoons salt
- 4 cups all-purpose flour
- 6 tablespoons butter, melted and cooled slightly
TOPPING:
- 1 cup fresh or frozen blackberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 5 tablespoons butter
- 1/2 cup packed light brown sugar
- 3/4 cup toasted hazelnuts, coarsely chopped
FILLING:
- 4 tablespoons butter, melted
- 2 cups fresh blackberries, halved
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- Flour, for rolling and as needed for the dough
- Butter, for greasing pan
Instructions
- For the dough: Whisk the eggs together in a small mixing bowl; add the buttermilk and whisk to combine. In the bowl of a stand mixer fitted with the dough hook, add the egg-buttermilk mixture, sugar, yeast, salt, flour and cooled melted butter. Knead with the dough hook on medium-low speed for 8 to 10 minutes, until the dough has absorbed all of the ingredients and is soft, but not wet or sticky. It may still stick to the bottom, but it should pull away from the sides. Lightly flour your work surface and turn the dough out, kneading by hand just until it comes together. Transfer to a lightly greased bowl, cover and leave in a warm spot until doubled in volume, about 2 to 2-1/2 hours.
- Lightly grease a 9 x 13-inch baking dish.
- For the topping: combine the blackberries, sugar and lemon juice and stir to combine. With a fork, mash the blackberries and let sit for 30 minutes to macerate. Strain the mixture, pressing down on the solids in the strainer to release all of the juice. Discard the solids and transfer the liquids to a small saucepan with the butter and brown sugar. Whisk to combine and cook until the mixture has thickened, about 6 to 8 minutes. Pour the filling into the prepared baking dish and sprinkle the chopped hazelnuts evenly over the top.
- For the filling: Combine the granulated sugar and cinnamon in a small mixing bowl. Reserve butter and blackberries for assembly.
- To assemble and bake: Lightly flour a work surface and rolling pin. Turn the dough out and pat into a rough rectangle. Roll the dough to a rough 16 x 12-inch rectangle, flouring the dough as necessary if sticky. Brush the dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a 3/4-inch border along the top edge. Arrange the blackberries over the sugar mixture in an even, single layer. They will not cover every inch of the dough. Starting at the long side, roll the dough tightly to form a cylinder. Gently pinch and stretch the cylinder to form an even thickness. Cut the dough into 12 equal pieces; you can sacrifice the uneven ends by cutting a small piece off and discarding.
- Arrange the buns in the prepared baking pan, cover, and set in a warm place to rise until puffy and pressed together, about 1 to 1-1/2 hours.
- Preheat the oven to 350°. Place an oven rack in the lower third of the oven. Bake the buns for 25 to 30 minutes, until golden brown. Let cool for 10 minutes; invert the rolls onto a cutting board or serving platter. Scrape any glaze remaining in the baking pan on top of the buns.
Notes
Inspiration: Sticky Buns with Pecans, Cook’s Illustrated & Blackberry-Hazelnut Sticky Buns on cookingchanneltv.com
- Category: Breakfast, Bread-y Things