Baker/owner Jonathan McPhail,
Jonnies Sticky Buns
Born out of regional ingredient sensibility and a penchant for whimsy, this bun transports taste buds to the boreal forest. For a vegan rendition of both recipes replace butter with margarine.
4 cups all purpose flour
2 cups whole wheat flour
2 cups spelt flour
1 tsp salt
2 Tbsp fresh yeast
1 cup soaked flax (soak as dried legumes)
1 tsp powdered ginger
1/3 cup molasses
1/4 cup softened butter or margarine
1 1/2-2 cups rooibos tea (cooled)
Filling and Topping
1 cup butter
3 cups brown sugar
3 Tbsp cinnamon
1 cup diced apple
1 1/2 cups Saskatoon berries
1/2 cup balsamic sunflower seeds (coat with balsamic glaze blended with canola oil and oven-toast)
1 cup hemp hearts
1. By hand or using an electric mixer fitted with a dough hook mix together all bun ingredients. Add tea as needed to reach well-blended, slightly sticky consistency.
2. Knead dough for 8-12 mins.
3. Form into smooth ball, place in greased bowl. Cover and let rest approx 1 hr until double in size.
4. On a floured work surface use a floured rolling pin to roll dough into a large rectangle 1/4″ thick.
5. Spread filling butter evenly over dough surface. Sprinkle with brown sugar, cinnamon, apple, berries and sunflower seeds.
6. Begin rolling at the left hand corner of the dough that is closest to you. Working from left to right tug the lip of the dough up and over the filling, keeping it tight.
7. Roll up the dough, tightening the log as you go.
8. Cut log into 1″ sections. Place on greased baking sheet. Press each piece down gently with your palm, allow 1 cm of space between buns for expansion.
9. Let rise 45-60 min.
10. Preheat oven to 333°F (325°F for analog ovens).
11. Bake for 22 min. Flip over to cool.
12. Sprinkle with hemp hearts.
Yield 10-12 buns