{"id":146,"date":"2009-01-01T19:20:25","date_gmt":"2009-01-02T00:20:25","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=146"},"modified":"2010-02-26T15:15:31","modified_gmt":"2010-02-26T20:15:31","slug":"sticky-buns","status":"publish","type":"post","link":"https:\/\/www.breadcetera.com\/?p=146","title":{"rendered":"Sticky Buns"},"content":{"rendered":"<p><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-014.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-147\" title=\"Sticky Buns \" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-014.jpg\" alt=\"\" width=\"500\" height=\"374\" srcset=\"https:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-014.jpg 2848w, https:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-014-300x224.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>I know.? It&#8217;s hard to get excited about yet another baking blog posting a recipe for sticky buns.? But before you leave here to go send those?&#8221;Happy New Year&#8221;?e-mail messages to friends and family that you should have already sent?(Freudian projection, anyone?), just take?a few more minutes to read further.? These aren&#8217;t your ordinary, run-of-the-mill, sticky buns.? Taking a cue, once again,?from my friend and baker extraordinaire?James McNamara, these sticky buns are made with croissant dough, rather than the standard sweet dough used to make more conventional buns.? The result is a sticky bun which is light, flaky, sweet, gooey and?nutty.??I guess I&#8217;ll just have to make?going on that diet my resolution for the <em>next<\/em> New Year!<\/p>\n<p><!--more--><strong> <\/strong><\/p>\n<blockquote><p><strong>Final Dough<\/strong><\/p>\n<ul>\n<li>1.125 kg?Croissant Dough (all of the dough made using the procedure described <a href=\"http:\/\/www.breadcetera.com\/?p=117\" target=\"_self\">here<\/a>)<\/li>\n<\/ul>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>Cinnamon Sugar?(1:4 mixture of cinnamon:sugar), as needed<\/li>\n<li>Brown Sugar, as needed<\/li>\n<li>50 g Pecans, chopped<\/li>\n<\/ul>\n<p><strong>Caramel Glaze<\/strong> (from <a href=\"http:\/\/www.amazon.com\/Bread-Bakers-Apprentice-Mastering-Extraordinary\/dp\/1580082688\/ref=pd_bbs_sr_1?ie=UTF8&amp;s=books&amp;qid=1230842537&amp;sr=8-1\" target=\"_blank\">The Bread Baker&#8217;s Apprentice<\/a>)<\/p>\n<ul>\n<li>115 g Sugar<\/li>\n<li>100 g Brown Sugar<\/li>\n<li>227 g Butter, unsalted<\/li>\n<li>? tsp Salt<\/li>\n<li>? c Corn Syrup<\/li>\n<li>1 tsp Vanilla Extract<\/li>\n<\/blockquote>\n<\/ul>\n<p>The evening before the bake,?the caramel glaze is made by combining the sugar, brown sugar, butter and salt, all at room temperature,?in the bowl of a stand mixer.? The?ingredients are then creamed together using the paddle attachment at speed?5 for 2 minutes.? The corn syrup and vanilla extract are then slowly added and the?creaming is continued until the mixture is light and fluffy, about 5 more minutes.? The resulting mixture is then refrigerated?overnight.<\/p>\n<p>The next day, 2 teaspoons?of the caramel glaze is placed in each alternate cup of two,?12-cup muffin tins.? Using a thumb, the glaze is then tamped down until a uniform thickness of glaze coats the bottom of the cups.? A pecan half is then placed at the center of the glaze as shown:<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-148\" title=\"Pecan and Caramel Glaze Coating in Muffin Cups\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/div>\n<p>After the croissant dough has undergone its final turn and rest, it is rolled out into a 16&#8243; x 16&#8243; rectangle.? The dough is then cut in half, yielding two, 16&#8243; x 8&#8243; pieces.? One piece is set aside for the moment and the other is coated with a layer of cinnamon sugar, brown sugar and 25 g of the chopped pecans.? A narrow border is left along?one of the 16&#8243; edges, as shown below:<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-149\" title=\"Dough Layered with Filling\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-006-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/div>\n<p>The exposed border?is then brushed with egg wash and the dough is tightly rolled, starting at the opposite side of the rectangle&#8230;:<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-150\" title=\"Rolling the Dough\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-007-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/div>\n<p>&#8230; until a long cylinder is obtained:<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-151\" title=\"Dough Rolled into a Cylinder\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-003-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/div>\n<p>The cylinder is then cut crosswise into 2?&#8221; lengths and each piece is placed,?cut?side up, into a coated muffin tin cup (the dough piece will extend above the lip of the cup):<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-152\" title=\"Sticky Bun Dough in Muffin Cups\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-004-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/div>\n<p>The second piece of dough which was previously set aside is treated in the same fashion.? The two muffin tins are then placed in a proof box and the dough is allowed to proof at 76?F for 1? hours.? The muffin tins are then each placed on a cookie sheet (to catch any caramel boil-over) and the cookie sheets are placed in a 375?F oven for 20-25 minutes.? The cookie sheets are then removed from the oven, the reason for using alternate muffin tin cups now becoming evident:<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-153\" title=\"Baked Sticky Buns\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/01\/stickybuns-008-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/div>\n<p>The muffin tins are finally inverted over a cooling rack, allowing the sticky caramel to drip over the top of each bun.? The recipe yields 12 buns.<\/p>\n<p>Addendum (1\/4\/09):? Please note that the recipe for caramel glaze yields more glaze than is needed for a single batch of sticky buns.? The remainder of the glaze can be refrigerated for later use.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I know.? It&#8217;s hard to get excited about yet another baking blog posting a recipe for sticky buns.? But before you leave here to go send those?&#8221;Happy New Year&#8221;?e-mail messages to friends and family that you should have already sent?(Freudian projection, anyone?), just take?a few more minutes to read further.? These aren&#8217;t your ordinary, run-of-the-mill, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,35],"tags":[53,55,54,52],"_links":{"self":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/146"}],"collection":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=146"}],"version-history":[{"count":2,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/146\/revisions"}],"predecessor-version":[{"id":301,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/146\/revisions\/301"}],"wp:attachment":[{"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}