A classic recipe for sticky buns from Taylor & Mark Foster of Fosterbuilt Coffee in the Catskills!

1. Mix milk and yeast, and let stand for 3 minutes.
2. Add flour, sugar, salt, cardamom, and 8 tablespoons butter in a mixer with dough hook, and mix for 3 minutes.
3. Add the yeast milk and mix well.
4. Mix in eggs and egg yolks
5. Place the dough in a bowl, cover, and place in fridge for at least 2 hours or overnight.
6. Preheat oven to 380°F.
7. Roll out to a large rectangle, about ¼” thick.
8. Smear butter on ²⁄3 of the dough and sprinkle with rest of the sugar.
9. Roll up to a long sausage and cut it into 1″ thick slices.
10. Place the slices on a parchment papercovered baking tray and let them rise for 30 minutes.
11. Bake for 30–40 minutes.
12. Mix confectioners’ sugar and water until a thick glaze forms. Drizzle over the buns while warm.

Food by Taylor Foster |Photography by Casey Steffens