Weigh out the ingredients
I
For the dough, you'll need bread flour, all-purpose flour, vanilla, sugar, yeast, milk, salt, egg, butter, and water.
Weigh out the ingredients
II
For the goo and filling, you'll need brown sugar, vanilla, butter, chai spices, salt, and maple syrup.
In a small saucepan, combine the water, milk, and flour. Heat over low-medium heat, mixing frequently with a rubber spatula for about 5 minutes or until it thickens. Remove from heat and set aside to cool.
Make the starter
III
In a glass measuring cup, combine the warm milk, sugar, and yeast. Allow to sit 2-3 minutes until foamy to ensure the yeast activates properly. Once foamy, whisk in the egg and vanilla until well combined.
Activate the yeast
IV
In the bowl of a stand mixer fitted with a hook attachment, combine the flours, salt, tangzhong starter, and milk yeast mixture.
Combine wet & dry ingredients
V
Mix on medium speed until a ball forms around the hook, then add the softened butter.
Mix dough
VI
Mix on medium-high speed for about 8 minutes until smooth and it passes the windowpane test. Transfer the dough to a greased bowl, cover, and place in the fridge to proof overnight (or at least 6 hours). Alternatively, the dough can proof for about 1 hour in a warm environment.
Mix & test
VII
In a small saucepan, combine all ingredients except vanilla. Place the saucepan over medium heat and stir frequently until fully melted and smooth. Remove from heat and stir in the vanilla. Pour the maple brown sugar goo into a 9” round cake pan or baking dish. Set aside to cool.
Make the maple goo
VIII
On a lightly floured surface, roll the dough out to a 14” square. Brush the softened butter all over the dough. Then, sprinkle the brown sugar and spices evenly over the top.
Roll & spread
IX
Roll the dough up into a log. Use a serrated knife to score lines every 1 ½” to get 9 rolls. Use unflavored dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.
Roll & cut
X
Arrange the rolls in the prepared pan on top of the goo. Cover with plastic wrap and allow to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the top of the dough will slowly spring back.
Arrange & proof
XI
Place the sticky buns on top of a baking sheet, then place in the oven. Bake for about 22-26 minutes or until evenly golden brown on top. Allow the sticky buns to cool for 30 minutes before turning them out onto a plate or serving tray.
Bake
XII