The Fresh Loaf

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sticky bun - video

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mcs's picture
mcs

sticky bun - video

Hey there, In the spirit of JMonkey who has nudged the fresh loaf in a sticky bun direction, I'm putting up video #4, "Sticky Buns". It's more of a recipe specific type of video, not really a tutorial, and without commentary. It's a little different than the others, but maybe you'll find it inspirational enough to make some. Hope you like it.


-Mark
http://TheBackHomeBakery.com


 


 


Thegreenbaker's picture
Thegreenbaker

I am so hungry now.

 

I made cinnamon buns over the weekend and they are gone now and I have been craving then again and now, you just had to go and put up this vidoe! GAH!

My hips cant take much more of this!

 

*runs off screaming into the kitchen to make sticky buns-or maybe just cinnamon buns....less fat and sugar ;) * 

chez-jude's picture
chez-jude

Love the music.
Love the font.
And now, at this late hour, I want to go make sticky buns! (But maybe I'll wait till the weekend.)

BTW: I watched your kneading video the other day. I tried your method of kneading twice before turning. I don't know what affect it had on the dough, but it felt very comfortable and I liked the rhythm. Thanks for sharing that.

Mini Oven's picture
Mini Oven

Mark, thanks for the video. 

I cut with a guitarre string (strung between two large buttons, fishing line also good) after marking top with a knife, saves my counter tops from knife marks.    Mini O

Bart's picture
Bart

Very, very cool!

Thanks! 

 

ilovebreadblog

JMonkey's picture
JMonkey

I really enjoyed this. Looking forward to the ciabatta video -- I'm hoping I can learn something from watching you do it. My ciabatta are incredibly inconsistent. Sometimes, they come out great, with a deep flavor and open crumb. Other times they look like sandwich bread and stale after 12 hours. Frustrating.

mcs's picture
mcs

Did I mention these sticky buns are calorie and fat free? So don't worry about a few extra layers on your hips or wherever they end up.

As for the next video, I'm not exactly a ciabatta guru, but I figure it's always interesting to see how others do it anyway, right?

Thanks again,

-Mark

http://thebackhomebakery.com

ehanner's picture
ehanner

Another first rate video Mark, thanks for the effort and sharing your talents.

Eric

FMM's picture
FMM

Mark,

Those look SO good.  I'm going to try them at the weekend and bring them into work on Monday.  You should keep on fooling yourself they are calorie and fat free- you're mind will love you for it.  I've never made sticky buns but I can just tell, if I tried to flip the pan over like that, I'd end up with the buns anywhere but on the bench.  I love Mini-Oven's suggestion with the fishing line.  Thanks for yet another great video. I think I'm going to have to put them all in one folder.  I find them really helpful.  What are we all going to do when you open the bakery and no longer have time?

Fiona

Paddyscake's picture
Paddyscake

to say thanks for all the videos you've shared. I really enjoy them, have been trying your shaping methods and always look forward to your next production.

GrapevineTXoldaccount's picture
GrapevineTXolda...

This is a wonderful video, now I have to locate the recipe.  Is it posted somewhere?  I'm sorry if my question is redundant, I'm relatively new to the site.  I'd love to know the secret of the filling. 

mcs's picture
mcs

GrapevineTX, this is the link to get you to the recipe: http://thebackhomebakery.com/Recipes.html

As for a few of the above compliments, thanks very much and you're welcome. To tell you the truth, it's been pretty disappointing how long it's taking to get the bakery going, but the tutorials and forum has certainly made the time more enjoyable.

The pan flipping thing hasn't always worked. Just make sure your landing spot is big enough. I've had molten brown sugar and butter down the front of my shirt and pants before, and that aint fun.

When we've done the stickybuns on a large scale, with lots of people working, we used dental floss (like MiniO's suggestion) and it worked well. Except for one of my 'helpers'. I looked at his floss and instead of just crossing over the floss to cut, he had tied a knot for each bun he cut. Needless to say, he had this short piece of floss with about 4,000 knots in it.

-Mark

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

Just wondering, couldn't you put the pan you are going to flip the buns onto, upside down over the top of the baking pan and then flip? That's how I do my loaves in brotforms. Cookie sheet with parchment paper on top of the brotform, flip, slash and slide onto the stone.

mcs's picture
mcs

That would take all of the danger out of it, and most of the excitement.  Nah, good idea, but I'm very stubborn and set in my ways.  (next time I'll try that)

-Mark 

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

Go for it..far be it from me to suggest you give up pushing the envelope..LOL

holds99's picture
holds99

Mark,

You just hit another one out of the ball park. Great video!    I'm going to give them a try next week.  Great soundtrack...Love that music.  Thanks so much for sharing.

Howard

ehanner's picture
ehanner

Mark, do you use sweet (salt free) butter in this recipe?
Thanks,

Eric 

mcs's picture
mcs

Eric,

I use 'salted sweet cream butter' from Costco, but have used the organic stuff too (also salted) and can't taste a difference.

-Mark

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

They look great, but are too hot to try as yet. I do have one question. Was I supposed to let them proof again after slicing and placing in the pan. There was no mention in the recipe, but the video said to place them in the pan for their proof. The
only thing I might do differently next time is to use a metal pan. The biggest pan I had was a pyrex and it was on 11.5x14.75, still not as large as you use. Flipping a loaded pyrex takes some muscle  :  )

mcs's picture
mcs

Sorry about that. You are supposed to proof it after they are cut and in the pan, for about an hour. I'll fix that on the recipe. I'd fire my website manager, but she told me I won't get dinner tonight if I do. Hope it works out anyway.

Funny, I accidentally erased the part of the video where I show what they look like after they're proofed and before they are baked. Hence the black screen with the 'bake and wait' part of the tutorial.

-Mark

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

even if they weren't proofed. I was debating what to do, while cleaning up. My pan was smaller than yours..and there was not a whole lot of room to grow..so after about 20 minutes I said the heck with it and baked them off. They are BIG rolls. I can't imagine the size if I had let them proof..humungo !! Tender crumb, orange & honey flavors prominent. The caramel goo is yummy..it's an automatic reflex to scoop the excess off the pan and top your roll with it!!! Which my husband did ,taste testing, with the irregular ends I squished into the pan (+ 1 roll). Honestly, I don't think anyone could tell that I didn't proof them. Thanks Mark and tell your website manager she does a great job!! Wouldn't want you to go without dinner....

mcs's picture
mcs

I'm glad they came out well.  I've adjusted the dough recipe a bunch over the past few years, and I'm finally very happy with it.  Maybe your dough was warmer than mine to begin with, so the 20 minute rest was all it needed.  Now don't eat them all in one sitting.  I definitely get the Homer Simpson drool thing going with those, but instead of saying , "DOOUGHNUT", I'm saying, "STIIICKY BUUUNNN."  I think thegreenbaker has the same problem.

-Mark 

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

There were lots of happy people at work today! All I heard was that they were the best sticky buns ever. People went out of their way to stop by my office and tell me how good they were. I won't be trying any other recipe...these be de ones! Thanks again!

mcs's picture
mcs

Hey everyone,

If you happened to download the recipe that was posted for my stickybuns, there is an update.  Paddyscake informed me of the missing 'final proof' stage in the recipe.  It's been updated on our website, but if you already have it printed out or copied, you can just add a 45-60 minute covered proof after the buns are put in the pan and before they go in the oven.  

-Mark 

http://thebackhomebakery.com

rmullins's picture
rmullins

Website says that the recipe has been pulled.  I guess I am completely out of luck on this one?

holds99's picture
holds99

And he may be kind enough to send you the recipe.  I think his e-mail address is available at the Backhome Bakery's website.

Howard

rmullins's picture
rmullins

Thanks, sending email now.  ;)

jayasri's picture
jayasri

hi, mark first time i am posting a comment, and i have just joined this, i am new to blogging to I saw your sticky buns video, it looked like the cinnamon swirls, i want to try making them, when i opened the link you had posted for somebody but it didn't open up, how can i download the recipe and can you give some tips on baking it, as i am new to baking also.. tried some, not really very good at it!!


thanks, regards


jayasri 

rileybri's picture
rileybri

they turned out so amazing!!!!! 


 


dldickins's picture
dldickins

I would like to get the recipe for Mark's sticky buns but when I click on the "contact me" link on his website it takes me to Outlook. I don't have Outlook setup. Does anyone know or can Mark give me his email address so I can request the recipe? I appreciate any help.


-Deb

mrfrost's picture
mrfrost

Most likely, your browser is configured for Outlook as the default email "client"(program). When I click on a contact link, yahoo mail opens up as that is my default email. To change the default, at the top of your browser(IE), click on tools>internet options>programs>email.


Mark's email is Mark@TheBackHomeBakery.com


If he gives you the recipe, ask if it is ok to post it here.


Good luck.

dldickins's picture
dldickins

Mr. Frost, thank you for for the help with my browser. I did what you suggested and I now have my default email all set up.  


Deb

mcs's picture
mcs

The recipe was posted here without my permission.  Since I've been making a living as a baker for the past two years, I'd like to keep any recipes that I've shared with people private.  Any bakers who I've shared recipes with are well aware of this.


-Mark


http://TheBackHomeBakery.com

jackie9999's picture
jackie9999

[Recipe removed at the request of Mark from The Back Home Bakery.]

dldickins's picture
dldickins

I appreciate you finding this recipe and posting it.  Thank you so much! I plan on making these this weekend.


Deb

highmtnpam's picture
highmtnpam

Mark


Never though of putting the topping up the sides.  Good idea.  Thanks, Pam

khyaal's picture
khyaal

please mark i want Amount of this recip


it is very nice .