Monday, November 15, 2010
Flour Bakery's Sticky Buns
I first saw these on Throw Down with Bobby Flay, and I thought... man that's a lot of work, who would make those... hey look... me. I would make those, and it wasn't nearly as much work as I thought it would be. Nothing ever is once you get started is it. Except remodeling, I guarantee that is always at least twice as much work as you planned.
I'm not much of a baker, but the new oven has made me bold. These are the most difficult pastry/bread type item I've ever made but they were delicious. And to be honest not that difficult, but they were a little time intensive. As are the directions so I will just link you to the recipe below. And lets face it, a pregnant woman cannot live on orange cream Tums alone.
First step is to make the dough, which makes a double batch. I halved it after figuring out I could split a 5 egg recipe if I beat and weighed that last egg then split the weight. I never found out where that elusive 6th egg was suppose to go but I am guessing maybe it was suppose to be an egg wash for the top when you bake them. I wish I hadn't halved it because then I would have an extra set of dough for next time I want to make these or to make a loaf of brioche, but honestly I only halved it because I didn't plan well and when I opened my fridge I didn't have enough butter or eggs for the full recipe.
While you're making the dough that must mix for one hundred years and thirty seconds, you can make the goo (which I didn't take pictures of for some reason) and toast the pecans. I did them in the oven for 10 minutes at 350.
When the goo, nuts, and dough are ready. Place the dough in the fridge, let the goo cool to room temp, and put that in the fridge too, and then bag the nuts.
The next day bring the goo to room temp. I left it out for 2 hours and it wasn't enough. Since I am impatient I scooped it into the pan and threw it in the oven at 200 for 5 minutes to loosen it up enough to coat the bottom of the pan. I then sprinkle half the toasted pecans over the goo.
Roll out your dough. Sprinkle it with cinnamon and sugar mixture, then again with the other half of the pecans.
Roll it up tightly (easier said than done actually, mine didn't want to stay rolled at the end.
Trim the edges and cut into 8 equal portions. This went better than planned I thought it would fall apart.
Place in the pan evenly spaced on top of goo and tasted pecans
Place somewhere warm to rise for 2 hours. I placed them on top of the oven since it was warm from my goo melting, and covered them with towels.
This was helped along because we made lunch which kept the atmosphere warm. I had to run to the hospital at this point (everything is fine) but it did extend the step by quite a few hours. No matter, when we got home they looked like this.
Here is where I started to think... these look like those rolls you get in a can in the refrigerator section. Maybe that's why I'm adding so many photos this post just for proof that I made these with my own little hands.
Bake in a pre-heated oven until they are golden brown. I was worried that maybe they hadn't cooked all the way through but they had. I think I even over cooked them slightly snce I was worried and let them go a few extra minutes. No one complained.
Let them cool briefly, then depan them. Scoop out any extra goo from the pan onto the tops of the buns. Attempt not to eat it, but you will at least lick the spoon I promise.
Serve warm or warm them up before you eat them. I originally made them for book club but since I was in the hospital I missed it, so we had them for dessert, and I've brought the rest to work to give away. I cannot have these in the house when I am suppose to be watching what I eat they are that good. I had mine an hour or two after everyone else and after the first bite I looked at my husband and after adequate eye rolling said... I can't believe I made these. They were worth the extra effort. Click here. Give them a shot you'll be proud of yourself.