The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sticky Bun Glaze hardens to taffy! help

Flour's picture
Flour

Sticky Bun Glaze hardens to taffy! help

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!


 

BettyR's picture
BettyR

should do the trick...all the recipes for sticky buns I've ever had success with have had corn syrup in the topping.

Mini Oven's picture
Mini Oven

to the honey before making up the topping.  That should do it.  I would avoid corn syrup. 


One could also bake shorter


or lay foil under the pan


or use a shiny pan next time


or move the pan up a notch in the oven.


Mini

Flour's picture
Flour

Thank you for sharing these tips:)


If you don't mind my asking, what does laying foiling under the pan (I take this to mean, wrapping the bottom of pan in foil???), do? And, why do you avoid corn syrup?

EvaB's picture
EvaB

Because there has been mention of it having no effect on the brain to stop eating. This seems to be why people don't feel full after eating something with corn syrup in it, and almost all commercial baked goods have corn syrup or corn solids in them.


I also saw a documentary on the civil war, and they were saying becaue the South used corn meal and pork for soldiers rations, they were less able to keep fighting as long as the Northern army which used wheat and beef for rations. Don't know if this is so, but do know that corn is harder to digest and you don't get the full benefits of the grain unless you use lye (make hominy) and then use the dried hominy to make the flour. You can't access all the good ingredients.


I also understand that corn syrup was not a readily available item until the late 1800's when a manufacturer started selling it after some sort of process to turn it into syrup. So why use something that might not be good for you.


I have stopped buying any processed or commercially made items and am much better than I was.


By the way did you know that corn flour or corn starch is put into certain soft drinks to suspend the colour and flavour??

Flour's picture
Flour

Interesting! Thanks for sharing.

Mini Oven's picture
Mini Oven

If the topping was overcooking to toffee (the difference between soft ball and hard ball candy stages) and the pan is dark or glass, then it stands to reason that a layer of foil under the pan in the oven (doesn't have to be wrapped around it) would help the topping (in the bottom) stay slightly cooler while the bread is baking above it resulting in a more liquid topping.  It is also possible to change to a shiny or light colored pan and have the same effect. 


Corn Syrup is on my avoidance list because it contains high amounts of fructose, which directly raise uric acid levels in the body. 


Mini


 

Flour's picture
Flour

This makes sense! Thank you. Will definitely try the foil or a lighter baking pan next time:)

Flour's picture
Flour

Thank you!