Category: Baking

Yeild: 1 full tray (36 – 3”x4” pieces)

Ingredients:

Base Ingredients:

• 452 g milk
• 12 g instant dry yeast
• 264 g granulated sugar
• 12 g salt
• 400 g egg
• 1440 g all-purpose flour
• 452 butter, unsalted

 

Topping Ingredients:

• 240 g water
• 240 g honey
• 480 g butter, unsalted, room temperature
• 200 g Once Again Almond Butter, lightly roasted, creamy 
• 800 g granulated sugar
• 12 g salt
• 200 g egg
• 520 g all-purpose flour

 

Cinnamon-Sugar Sprinkle Ingredients:

• 12 g ground cinnamon
• 240 g granulated sugar

Directions:

• Prepare full sheet tray by applying pan spray to the bottom. Cover bottom of tray with a piece of parchment paper, top with a pan extender and apply pan spray again.
• Combine all the ingredients for the gooey butter cake base except the butter in an all-purpose mixer fitted with a dough hook. Mix on speed #1 for 3 minutes. Mix on speed #2 for 2-3 minutes or until medium gluten development. With the mixer still on speed #2, add butter in pieces and continue to mix for another 4-6 minutes until full gluten development. Bulk ferment dough until doubled in volume.
• Press dough into prepared pan and proof until double in volume.
• Meanwhile, prepare topping. Combine water and honey and set aside.
• In the bowl of a planetary mixer with a paddle attachment, cream butter, almond butter, sugar and salt. Add eggs one at time and mix until fully combined before adding the next egg. Alternate adding the flour in 3 additions and the honey mixture in 2 additions starting and ending with the flour. Scrape the sides and bottom of the bowl as necessary. 
• Spread mixture evenly over fully proofed dough. Mix cinnamon and sugar together and sprinkle on top of batter.