Sticky Buns
June 6, 2006 at 11:45 AM
by Ashleigh
Say it with me ... oh my god, oh my god, omigod! I'm in sticky bun heaven!
Chelsea buns, kuchen, cinnamon buns, whatever you call them ... these are divine!
I tried out my new recipe book, with, how can you guess, a cake-y, sweety thing.
I couldn't bear the idea of trying out a boring main course recipe first so last night after the kids were in bed I made the yeast dough for these buns, then let it rise until bed time, punched it down and let it do the second rising in the fridge. The texture is fantastic and considering I haven't heard from the kids in 20 minutes I think they're a hit! So I'm sharing the joy, edited a bit to suit my own tastes and storecupboad stuff:
Norene Gilletz Yummy Yeast Dough - (c) Norene Gilletz, Food Processor Bible, ISBN 1-55285-211-3
1 sachet instant dry yeast
1/4 cup warm water
1/3 cup milk
3 cups flour
1/3 cup sugar
1/2 tsp salt
1/2 cup butter, cut in chunks
2 eggs
- Using steel blade, or dough blade on your processor, process flour, instant yeast, sugar, butter ad salt for 20 seconds or until no large pieces of butter remain. I had to do this a bit longer than 20 seconds - more like a minute.
- Add eggs, warm water, lukewarm milk through the feed tube while the machine is running. If the machine begins to labour add up to an additional 1/4 cup flour through the feed tube. (My machine struggled here) Once the dough has formed a mass around the blades process 30 to 40 seconds longer.
- Knead dough by hand on a lightly floured surface for 1 to 2 minutes until smooth and elastic. Small bubbles will begin to form under the surface of the dough and it will not cling to your hands or the surface. (When I did this step it took longer than 2 minutes to get the dough elastic, but maybe I'm a poor kneader. The dough looks dimply, like a baby's bottom, when its ready.)
- Place dough in a large greased bowl; turn over so all surfaces are lightly oiled. (I used olive oil).
- Cover with plastic wrap and allow to rise until doubled, about 2 hours at room temperature. Punch down. If desired allow to rise until doubled again and punch down a second time. (I let the dough rise the first time at room temperature and the second time overnight in the fridge).
- May be frozen at this stage or after baking.
1 batch Yummy Yeast Dough (as above)
2 tbsp soft butter or margarine
1/2 cup cinnamon sugar mix
1/2 cup raisins and/or chopped nuts
1 egg yolk beaten with 2 tsp water (I left this out)
Shape dough as follows:
- Roll dough into a 12 x 20 inch rectangle.
- Spread with butter or margarine.
- Sprinkle with cinnamon sugar and raisins or nuts if using (I didn't). Roll lightly with a rolling pin pressing the sugar mixture lightly into the dough.
- Roll up like a swiss roll, pinching edges firmly to seal seams.
- Cut with a serrated knife into twenty 1-inch slices. Place cut-side down in a sprayed 9 x 13 inch glass baking pan.
- Cover and allow to rise until doubled. Brush with egg glaze. (I didn't).
- Bake in preheated oven at 375F (190C) for 25 - 30 minutes until golden brown.
I deviated here from the recipe by pouring over the lemon glaze left over from my lemon pound cake while the buns were hot out of the oven. They sizzled and the lemon sugar mixture soaked into the buns. Divine!
This recipe alone was worth the purchase of the book but there are now so many others I would like to try, among them recipes for 'Mom's Blueberry Muffins' (using a vinegar/baking soda mix for rising), the delicious sounding 'Apple Lover's Cake', Mandelbroit for the food processor (Jewish version of biscotti), Hamentaschen (which my not-so-secret-stitcher friend told me about), and that's the desserts!
You can buy Norene's book from Amazon or if you want to use another seller, the ISBN number is up by the recipes.
Comments
Do you ever send out samples of your baked goods to blogger-friends? If so, I would like to be your best friend.
hey, great looking buns! I have yet to try a recipe that I am completely satisfied with, and am eager to give yours a shot. I am wondering what kind of flour you used....??
I think I'll make that sticky bun picture my wallpaper! ha ha ha
June 6, 2006 12:37 PM