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Newest Video Recipe - Sticky Buns

 

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Sticky Buns, along with Croissants, Danish, Puff Pastry, Cinnamon Rolls, and Broiche are part of a group of yeast raised Breakfast Pastries called Viennoiserie. When I took a week long Viennoiserie Class at the San Francisco Baking Institute we made all of these delicious pastries. I must admit these Sticky Buns were a favorite. They are made with a buttery rich yeast dough, similar to a Brioche, that is filled with cinnamon sugar (you can also add some chopped nuts and/or raisins) and topped with a delicious caramel glaze that contains chopped pecans. As their name implies, the caramel glaze covering the Sticky Buns is, in fact, sticky. If you like Cinnamon Rolls, then you definitely have to make this recipe. 

 

A few notes on technique and ingredients. This dough is kneaded for quite a long time which produces a strong dough that cleans your mixing bowl and is silky smooth. If you're new to bread making, I would watch the video as I show you an easy way (the 'window' test) to determine if your dough has been mixed to the correct consistency.

As far as ingredients go, we are using mostly bread flour and a small amount of cake flour (for tenderness). For the yeast, I like to use SAF Gold instant yeast which is used in baked goods that are high in fat and/or sugar. This type of yeast gives a good rise and it doesn't need to be proofed. However, if you want to substitute active dry yeast for instant yeast you need to increase the amount of yeast by about 20%. You also need to activate the active dry yeast in warm water. To do this, remove about 1/4 cup (60 grams) of water from the total amount called for in the recipe and heat it to lukewarm. Stir in the yeast. Let stand about 5-10 minutes or until the mixture becomes frothy. Also, dried milk powder is used in this recipe as it enhances the color of the crust, adds flavor, and helps to keep the bread moist. For the salt I like to use kosher salt. There is also butter in this dough, and I like to use unsalted butter. And lastly we need water. I like to use filtered water. The temperature of the water is very important when making bread as it determines the temperature of the final dough, which affects the rate (time) of fermentation (proofing). The desired dough temperature (DDT) should be between 74-77 degrees F (23-25 degrees C). Generally speaking, if the temperature of your kitchen is at room temperature (about 75 degrees F) (24 degrees C), then your water should be cold from the refrigerator. The reason we use cold water is that the dough warms up during the long kneading period.

Continue to the Sticky Buns recipe page......

Let's get baking!!

Stephanie Jaworski

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