The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sticky Buns

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blackoak2006's picture
blackoak2006

Sticky Buns

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?

PaddyL's picture
PaddyL

When I make sticky buns, I mix about a cup of brown sugar with 1/3 or 1/4 cup of butter and melt it in a pot on the stove, stirring, and letting it simmer until it's syrupy, then I pour that into the pan and put it into the fridge for a few minutes to set.  I never add corn syrup; that might be what's making your 'sticky' harden.

qahtan's picture
qahtan

 this is what I call sticky bun.   qahtan

silkenpaw's picture
silkenpaw

In fact it's identical, except he adds salt and citrus extract. But he bakes his sticky buns at 350ºF for 20-25 minutes. Maybe you are baking yours too long.


Reinhart puts the buns in the lower part of the oven and lifts one up occasionally to check that the caramel underneath is melted. He stops baking when it is (assuming the buns are done, of course). I am wondering why your buns take twice as long to bake as Reinhart's. Are you putting yours in a different part of the oven? Have you checked your oven temperature recently?

blackoak2006's picture
blackoak2006

Thanks for the info, I am going to try another batch today (good for a snow day) and will shorten the cook time.  Will let you know the results.

muppetrage's picture
muppetrage

have you tried brushing the glaze on in the last 10 min of baking?  less time in the heat might prevent it from going hard.


I've read corn syrup is made by cooking corn starch at high pressure (or was it temperature or both?)  Anyways since corn syrup is in a liquid state after being formed from cornstarch I can't see it turning hard after more cooking in the oven.  try reducing the brown sugar quantity.  Brown sugar is white sugar + molasses.  white sugar does turn hard after being cooked which is why its used for making sugar works.

blackoak2006's picture
blackoak2006

I reduced the amount of the corn syrup, and reduced the cooking time to 25 min and they came out wonderful.  Thanks all for the help.  They remained soft even after cooling.  I love it when a plan comes together, and when I have an excuse to play in the dough.