Viking Bakery Mini Sticky Bun Knots

Dough, the night before

1. Stir the yeast (5 g1½ tsp) into the warm milk (120 ml½ cup) with a pinch of sugar and let it stand 5 to 10 minutes.

2. Combine the flour (325 g2½ cups), granulated sugar (40 g3 tbsp) and salt (¾ tsp) in a stand mixer with the dough hook. Add the yeast mixture, the egg (1), the butter (30 g2 tbsp) and the vanilla (1 tsp). Knead on medium for 5 to 6 minutes, until smooth and elastic.

3. Wrap in plastic and refrigerate overnight, 8 to 12 hours.

Laminate

1. Butter block. Pound the butter (85 g6 tbsp) between sheets of parchment into an 8 × 6 inch rectangle, about ⅛ inch (3 mm) thick. Keep it cold.

2. Enclose. Roll the chilled dough to 9 × 13 inches. Center the butter block on one half, leaving about ½ inch of bare dough along the three open sides. Fold the empty half over like closing a book and pinch the bare borders shut; the seam needs butter-free dough to seal.

3. Book fold. Roll the package to 8 × 12 inches. Fold both short ends in to meet in the middle, then fold in half. Wrap and refrigerate 30 minutes.

Glaze

1. Melt the butter (115 g1 stick) over medium heat. Add the dark brown sugar (200 g1 cup), corn syrup (3 tbsp), cream (29 g2 tbsp), the molasses if using, and a pinch of salt. Stir until smooth and bubbling, about 2 minutes. It should be deep mahogany.

2. Butter the tins generously. Spoon ¾ to 1 tsp of glaze into each mini cup, or about 1 tbsp into each standard cup.

Fill and shape

1. Roll the laminated dough to 12 × 24 inches, about ⅛ inch (3 mm) thick. Spread the butter (50 g3½ tbsp) over the whole surface. Mix the light brown sugar (150 g¾ cup) with a pinch of salt, sprinkle it evenly over the butter and press gently.

2. Fold in half lengthwise, to 6 × 24 inches with the filling inside, and press to seal. Cut crosswise into strips 6 inches long: 96 strips ¼ inch wide (about 9 g each) for mini tins, or 24 strips 1 inch wide (about 36 g each) for standard tins.

3. Twist each strip 2 or 3 times, then tie it in a loose knot, or coil it and tuck the end under. Don't make them neat; irregular folds are where the sugar pools and caramelizes. Press each knot into a glazed cup.

Proof and bake

1. Cover loosely and proof 45 to 60 minutes, until puffy and filling the cups.

2. Bake at 375°F for 16 to 18 minutes, until deeply golden with the glaze bubbling hard. Push toward 18 minutes for dark caramel.

3. Cool in the pan for exactly 2 minutes; less and you burn yourself, more and they cement. Invert onto a parchment-lined sheet in one motion and scrape any glaze left in the cups onto the buns. Eat warm.