Retarding Sticky buns?
My mother-in-law, not normally a baker, traditionally makes sticky buns for Christmas morning. This year we're doing Christmas at our place, and my wife would like to do sticky buns herself. The challenge is that she'd really like to have something she can bake the morning of. My inclination would be to simply retard shaped, proofed buns overnight and pop them straight in the oven, but for some reason neither of my Peter Reinhart bread books (BBA and ABED) suggest this, instead at best having you pull dough or shaped buns out 3-4 hours before baking. Now, my wife is all set to wake up at 4am to pull a pan of buns out of the refrigerator, but I'm wondering if there's a better way. Has anyone had experience doing an overnight retard on fully-proofed sticky buns? Any reason this wouldn't work?
Thanks!
-Ryan
Hi,
I make some mean fluffy, gooey cinnamon buns. If I want them for afternoon tea I make and bake them in the morning.
If I want them for visitors in the morning I make them during the previous evening (I use the DOUGH setting in my bread machine for my yeast pastries, but this could be done by hand). Then roll out, fill, roll up, cut buns and sit them in a well buttered baking dish. Cover with cling film and move them into the refrigerator. Next morning take the dish out of the fridge. After 40 minutes preheat oven for 20 minutes (60 minutes all together) and bake. Works every time.
Do you have a special recipe?
My family requests this now for every family get-together. They adore the buns.
Cinnamon Buns 12 THE BEST Soft Moist and Gooey
Place ingredients in the following order into a bread machine pan (as per my Panasonic instructions):
8g or 2 ¼ teaspoons instant yeast
490g bread flour
100g packet Instant Vanilla Pudding mix (I think this is the ingredients that make the buns so soft)
20g caster sugar
In a medium bowl microwave on HIGH for 1 minute:
240g cold milk
60g water
52g soft salted butter
Stir into this 1 cold egg
Add this to dry ingredients.
Select the Basic Dough setting,
In the meantime mix filling: (mixing the filling works better than spreading the butter first and dusting with sugar and cinnamon)
120g softened butter
130g brown sugar
5g or 2 teaspoons cinnamon
When dough cycle is finished, remove the dough, knock it down and roll out to a 40x20cm rectangle.
Spread filling over dough.
Starting with the widest end, roll the dough into a log. Pinch to seal seams. (Brushing edge with water helps).
Cut into 12 slices and place, cut facing up, in a well-greased 23x33cm pan.
Either bake on same day:
Cover with cling-film and allow to rise for 60 minutes.
Preheat the oven to 175º/155ºC f/f. Bake for 20 minutes.
Cover with a piece of baking paper and bake for another 10 minutes.
Or refrigerate overnight and bake next morning:
Start dough late afternoon, roll and shape as above, cling-film pan and put in refrigerator overnight.
Next morning, remove pan from refrigerator and leave, still covered, at room temperature to rise for 40 minutes.
Preheat oven to 175º/155ºC f/f for 20 minutes. (Pan will be at room temperature for a total of 60 minutes).
Remove cling-film and bake for 20 minutes.
Cover with a piece of baking paper and bake for another 10 minutes.
To make frosting, mix –
1 tablespoon milk
120g pure icing sugar
38g softened butter
Mix and spread over warm cinnamon rolls.
I make the sweet roll dough in the evening, let it rise 30 minutes, fold it (to de-gas it), and put it, well covered, into the refrigerator. In the morning, I take the dough out of the refrigerator, assemble the fillings. and shape the rolls as soon as the dough is warmed up enough to work it (about 20 to 30 minutes). Then the rolls proof rise about another 30-40 minutes and are baked. So, just a little different from Ingrid's method. If company is due at 8 AM, and I am up sipping coffee at 6-ish with the dough out of the fridge, I will be pulling the baked rolls out of the oven as the guests arrive. Perfect!
You know, the best thing about most yeast doughs is that they are so versatile and forgiving that there are many ways to make things work. Happy Holidays
First off, I haven't played around with retarding and baking sticky buns, but my inclination would be to let the shaped product sit at room temp briefly (30 - 60) before putting in the fridge for the night, unless it's a heavily yeasted, fast-moving dough just to give it a head start before cooling. An hour of room temp before retarding is common with enriched doughs that will be in a cool environment for a long time.
YMMV depending on your recipe, though.
A more useful piece of advice is that you should try doing a test run of the recipe before Christmas so that when the time comes, you know what to expect instead of guessing and wondering. You could even do a half recipe if you're worried about having too much rich food around. You could also divide the recipe in half and try two different ways of retarding/timing/baking and then decide what you like best.