The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pecan Sticky Buns

  • Pin It
taurus430's picture
taurus430

Pecan Sticky Buns

I made Pecan Sticky Buns for the first time yesterday and wanted to share some pics with you. I was very happy with the way they turned out. I used Artisan Bread in 5 recipe for sticky buns,  which I got from their book and is also on the Internet. I tweaked the recipe a little to cut down on eggs and sugar. In their book, they use the Challah dough recipe.

 

gmagmabaking2's picture
gmagmabaking2

Those look amazingly good!

jak123's picture
jak123

Well Done. I am always on the hunt down for the perfect dough....i can;t seem to settle on one....i want chewy yet soft. It seems i try to make these once a month....by the time i am done baking, i'm already trying to figure out how to make them better....i've used ricotta sweet dough, potato dough, sweet yeast dough, never tried challah dough, maybe i will try it....

taurus430's picture
taurus430

Thanks, I'm the same way with bread/roll recipes. I always have to have at least 5 recipes of a bread and pick what I like, lol. There are so many variations for a recipe and you wonder what the difference would be.

I use no knead dough for loaves of bread but tried it for pizza several times, and found it hard to work with. I was totally surprised that it worked for this. As mentioned, this is their Challah dough formula but their recipe calls for 4 eggs, which is way to much enrichment for me. I only used 2 eggs and added the difference in water. My friend loved these for Sunday morning breakfast!

This past week, sticky buns and hoagie/sub rolls were my challenge. To use egg in hoagie rolls.........or not?? Driving me crazy.......lol

Rob

jak123's picture
jak123

I like my hoagie rolls to have a good chew....so i say, no egg....

I too have taken up the no knead method and have wonderful results....even with my pizza dough.  I wanted to see how much dough i could "handle" not using a mixer....so, i put 10kg of bread flour in my 22 qt bucket....made a 65% hydration batch of sourdough....no problem....i love squeezing the flour and water together....i will say, my hand is a little soar, but i think it's just because i am not used to working it out so much.

EdY MI's picture
EdY MI

If they taste as good as they look,  I'm surprised that they lasted long enough to take a picture. Great first effort.

Ed

taurus430's picture
taurus430

Thanks, as you can see 2 are missing after removing them from the oven.....lol

golfermd's picture
golfermd

I'll be over tomorrow!

Dan