The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sticky buns

Onceuponamac's picture

I'm pretty satisfied with these- the lamination worked better than last time I tried - I think I was keeping the dough too cold last time around.





blackoak2006's picture

Sticky Buns

January 9, 2011 - 7:36pm -- blackoak2006

I have been making bread for sometime now, and decided to branch out into making some sticky buns out of some of it.  Bread part works ok, but it is the (sticky) part that is not working so well.  I am using Pecans 1/2 cup,  brown sugar 1/2 to 1 cup, 1/2 cup butter, and 2 tablespoons of light corn syrup.  The result is a real nice coating, but it is so hard it about breaks your teeth when trying to bite through it.  I bake at 350 for about 40 min.  Any help?

sourdoughboy's picture

Prehistory: waaaay back in 2007, I was obsessed with making Neapolitan pizza at home--self-clean cycle, quarry tiles, Jeff Varasano. That's where I first learned about autolysing and slow fermentation. And it explains my unhealthy preoccupation with getting the wide open crumb. During this time I also made some nice lemon rolls (from a sticky bun recipe, minus the cinnamon, minus sticky topping, lemon zest in place of cinnamon:

Pizza crumb

After baking at least one pizza a day for 40 days, I was baked out.

Fast forward to 2010. Somewhere between having delicious bread while on vacation this August in Los Angeles (homemade by my friend Daisy, and also from Breadbar (alpine loaf!!!)), baking a few disappointing loaves for an office event, discovering The Fresh Loaf, watching this video of Richard Bertinet masterfully kneading super-sticky dough, and dating a woman who loves bread, I caught the baking bug...

Day 1: Stock up on King Arthur flour (bread and AP). Order sourdough starter from Breadtopia...

Day 2: Feed starter...

Day 3: Wait...

Day 4: Baking test day! Sourdough baguette I and Brioche I

For the baguette, I roughly follow the method outlined in this post by dmsnyder, along with the baguette shaping technique shown here. Since I'm now obsessed with Bertinet's slap-fold technique, I knead more than is called for in the recipe. I'm very pleased with the resulting mini-baguette: it's got a nice sourdough tang (thanks Breadtopia!), chewy moist open crumb, and a crunchy crust:


I'm simultaneously working on a test brioche--have plans to make the real brioche the next day to impress gf--using this recipe (but kneading by hand, a la Bertinet). Delish! I eat one slice, feed the rest to my housemates.

Day 5: The brioche loaf that counts + baguette take 2

Though Brioche I was very tasty, I decide that I'd like a little airier texture. So I let the loaf proof for an extra 30 minutes or so, till it's really truly doubled in bulk, though being semi-careful not to let it overproof (not that I really know how to prevent that). I may be imagining things, but I think Brioche II is slightly airier, as I was hoping for. Gf is very pleased.

I also do a second baguette, taking more care in the shaping this time. Happily, I get an even more open crumb this time around:

Day 6: Reinhart's Artisan Breads Every Day arrives in mail. I have designs on making babka (for gf), sourdough hamburger buns (for house bbq) and an assortment of breads for my best friend's foodie mom... (and, now that I take a closer look at these pics, fixing the white balance on my camera!)



Flour's picture

Sticky Bun Glaze hardens to taffy! help

June 1, 2010 - 7:46am -- Flour

I used king Arthurs recipe for Ridiculously Easy Sticky Buns. The glaze looked perfect when I inverted the pan, but as the buns cool, it turns more chewy than I'd like. Almost a taffy/caramel/candy like consistency.

The glaze uses brown sugar, honey, butter, and pecans, all of which go into the baking pan unmixed...uncooked.

I just want the glaze to be soft & sticky.

Should I shorten the baking time? Use corn syrup instead of honey? Perhaps, use another glaze recipe?

Thank you in advance!


qahtan's picture

sticky buns

February 1, 2010 - 4:22pm -- qahtan

Just made some sticky cinnamon raisin buns, the taste and texture was wonderful, but as you can see no pictures, they looked sort of up and down, not nice and even, but boy the taste was there. made 2 doz buns and one raisin loaf.......
1 litre tap hot water,
2 1 inch cubes fresh yeast
1/2 cup sugar
1/3 cup soft butter
rounded teaspoon fine sea salt
2 eggs at room temp
and enough flour to give me a good workable dough.
dough up all, leave to proof, shape as required, rise baked at
390 convection. qahtan

davidg618's picture

Woke up this morning wanting to bake something, but also wanted a rest from building starters, poolishes, or sponges; weighing flour and water and salt and dough; and seemingly endlessly setting the timer. So I did nothing.

Until, chatting with Yvonne about 11 o'clock, she mentioned sticky buns: it had been a long time since I'd made them, "distracted as you were by sourdough, and sourdough, and did I mention sourdough?"

Three hours later they were...

... oven ready.

and, about forty-five minutes later...

...they had cooled enough.

These are from a King Arthur recipe I've been making for about ten years--a straight dough. I never turned the scale on; volume measurements all the way. Ahh-h-h-h, it was fun.

Yeah, I'm learning some new habits, but they've got to be comfortable living side-by-side with old ones; they ain't gonna die.

David G.

JMonkey's picture

Whole wheat sticky buns for the morning

February 9, 2008 - 10:42am -- JMonkey

Even though these are 100% whole wheat, I'm not even going to try convincing anyone (though I've tried to convince myself) that these are remotely healthy. But since whole wheat flour is what I've usually got on hand and since using whole wheat flour does make them somewhat less unhealthy (maybe), when I make sticky buns, I make them this way. The dough is an amalgamation of many recipes, but the filling and topping are from King Arthur Flour Whole Grains Baking.

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