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 Submitted by flournwater on June 16, 2009 - 8:06am PR's Cinnamon Buns and Sticky Buns UnclearI'm referring to the recipe in PR's BBA. I have read this recipe a dozen times and still can't figure out what PR is instructing us to do. The recipe instructs to cream sugar, salt and shortening. Then, as a separate step, it instructs us to whip egg and lemon extract. So far, so good. NOW he says "...add the flour, yeast and milk." My question is, add it to what? I have two preparations staring at me from the counter top and he doesn't say which one gets the flour, yeast and milk. I assume that all the ingredients (sugar, salt, shortening, whipped egg and lemon extract) get comgined with the flour, yeast and milk at this point but that's not clear in the recipe instructions. Anybody have experience with this one that can help with an answer?
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PR in BBA Cinnamon Buns
Page 144 in "Bread Baker's Apprentice." I read this as doing all the above in the same bowl. It is just three separate phases of the additions.
Ford
"Whip IN"
What Ford said :) Pg 144 of the recipe, Paragraph 1. actually says to "Whip IN the egg and lemon extract", meaning to me that you add the egg and extract to the same bowl and mix (at high speed), and then add the flour, yeast, and milk.
Sephie
One of Those Days
Thanks. Sephiepoo, now I see it; and my face is red with embarrassment.
"IN", the key word in the paragraph, escaped my eye a dozen times. Now that I see it the recipe makes sense. I hope I don't have another one of those days very soon.
Such a small word
Trust me, we've all done it :) Silly little two-letter word that can cause such confusion. I'm guessing you're doing the BBA Challenge as well? Every time I've made this recipe, it has turned out wonderfully. Last time, I went half sticky bun, half cinnamon rolls. Good luck with it!
Mix together the sugar, salt
Mix together the sugar, salt and shortening. Then using a wooden spoon, beat the mixture until it either makes a ribbon when the spoon is lifted out of the bowl or until it makes a smooth cream. There's a real technique to making a ribbon when sugar has been mixed with a fat. Check out an old tome authored by chef Raymond Oliver entitled La Cuisine. Very old fashioned, high fat complicated recipes included therein but if one makes an effort, one will be very well rewarded with complements at the table.
And then mix in your other ingredients.
About Raymond Oliver: http://www.nytimes.com/1990/11/06/obituaries/raymond-oliver-famed-french-chef-dies-at-81.html
Why not try this easy recipe?
http://www.kingarthurflour.com/recipes/ridiculously-easy-no-knead-sticky-buns-recipe
Next on the List
Good point, Monaco, thanks for the link. I'll give that one a try next time. At the moment, I'm sworn to comply with the rules of the BBA Challenge and complete every recipe in the PR BBA book. The Sticky Bun recipe was the next one on the list.
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