I love my dad. My dad loves Sticky Buns. My dad has been searching for a good sticky bun for like 20 years. Ever since our hometown bakery, The Sticky Bun Shop, closed. They were a full-service bakery, not just a place for buns. They made the best birthday sheet cakes ever and it was where I tasted my first flaky, crispy pigs’ ear aka elephant ear aka giant Palmier.
So imagine my excitement when this Bon Appétit crossed my desk.
OMG. So I set aside a weekend, planning for more time than necessary just to be sure and dove head first into making the most amazing Sticky Buns I have ever tasted. Was it the milk in the dough, the butter? So much butter! The orange zest I folded into the caramel goo? <—Highly recommended. All of that combined to make a recipe well worth the time. I doubled the recipe, individually cut and wrapped each bun once they were cooled and froze them so that my mom and dad could pop one out whenever a craving struck. Enjoy the photos and click on the mag above for the recipe straight from Bon Ap.