Small Batch Raspberry Goat Cheese Sticky Buns
3 hours 0 mins
3 hours 30 mins
FOR THE DOUGH
3 ½ cups all-purpose flour
3 tablespoons granulated sugar
1 ½ teaspoons instant yeast
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, warmed to between 120°F and 130°F
1 large egg, at room temperature
¼ cup canola oil
FOR THE RASPBERRY GOAT CHEESE FILLING
⅓ cup seedless raspberry jam
2 ½ oz
FOR THE GOAT CHEESE GLAZE AND TOPPING
1 ½ oz
1 tablespoons whole milk
1 teaspoon pure vanilla extract
1 ½ cups confectioners’ sugar, sifted
3 tablespoons freeze-dried raspberries, roughly chopped
- MAKE THE DOUGH. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Make a well in the center of the dry ingredients.
- In a large liquid measuring cup, whisk together the buttermilk, egg, and oil. Pour the mixture into the well in the dry ingredients and knead on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and let rise for 1 to 2 hours, or until doubled in size.
- SHAPE THE BUNS. Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Line a quarter sheet pan with parchment paper.
- Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges. Pour the raspberry jam into the center of the dough and use an offset spatula to spread it evenly to the edges. Sprinkle the raspberry jam with generous pinches of Vermont Creamery Classic Goat Cheese.
- Starting from one of the short ends, roll the dough into a tight log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.
- PREP THE OVEN. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350ºF.
- Bake the buns for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a bun comes out clean.
- MAKE THE GLAZE. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining Vermont Creamery Classic Goat Cheese, milk, and vanilla and beat on low until just combined. Gradually add the confectioners' sugar and beat until smooth.
- Immediately use an offset spatula to spread a generous amount of the glaze over the top of each bun- the residual heat will help melt and spread the glaze. Garnish with freeze-dried raspberries.
- SERVE AND STORE. Serve warm or at room temperature. The buns can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the buns to an airtight container and refrigerate for up to 2 days more.