Sweet Stick Recipe

Warm milk and bloom yeast

Warm the milk to about 105–110°F (warm to the touch but not hot). Stir 1 teaspoon of the sugar into the milk, sprinkle the instant dry yeast on top and let sit 5–8 minutes until foamy.

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the flour, remaining sugar (2 tbs), and 1 tsp salt.

Make dough

Add the foamy yeast-milk, softened butter (3 tbs), and the egg to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, slightly tacky, and elastic. If mixing by hand, knead on a lightly floured surface about 10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Prepare filling

While the dough rises, combine 3 tbs softened butter, brown sugar, cinnamon, 1/4 tsp salt and 1 tsp vanilla in a bowl. Mix until evenly combined; it should be a spreadable paste. If too dry, add 1/2 tsp melted butter.

Roll out dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread filling

Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch border along the far long edge.

Cut and roll

Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log lengthwise into two long halves. With the cut sides facing up, take one half and press the inner cut surface flat slightly, then twist the two halves together into a tight rope (braided twist). Repeat with both halves if you want multiple sticks, or use the single twisted rope to form two sticks by cutting the rope in half lengthwise. Shape into sticks about 8 inches long.

Second rise

Place the sticks on a parchment-lined baking sheet leaving 1–2 inches between them. Cover loosely with plastic wrap or a towel and let rise 30–40 minutes until puffy.

Egg wash and sugar

Preheat the oven to 350°F (175°C). Whisk together 1 egg and 1 tablespoon milk to make an egg wash. Gently brush the risen sticks with the egg wash and sprinkle the turbinado or coarse sugar evenly over the tops.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the sheet halfway through, until golden brown and cooked through. Internal temperature should be about 190°F if using an instant-read thermometer.

Optional glaze

If using a glaze, whisk together 1 cup powdered sugar, 2 tbs milk and 1/2 tsp vanilla until smooth. If too thick, add milk 1/4 tsp at a time; if too thin, add more powdered sugar. Drizzle or brush the glaze over warm sticks.

Cool and serve

Let the Sweet Sticks cool on a wire rack 10 minutes before serving so the filling sets slightly. Serve warm or at room temperature.