black bottom cinnaburns
Last week, I got pay back for laughing at Jenn's (Leftover Queen) misfortunes . There I was just hitting "send" on my reply to Susan's (Wild Yeast) hilarious account  when I realized how much time had gone by since I had put the buns in the oven. And smelled that unmistakable smell of sugar. Burnt sugar....
It really was too bad too. The buns were going to be fantastic! In the recipe, I had used about 1½ cups of wild starter  (around 750gm on my rotten scale) and only ¼ tsp active dry yeast rather than the 2½ tsp of active dry yeast called for. I also reduced the amount of water to 1¾ cup rather than 2 cups. (1 cup milk, ¾ water) Here is the recipe I followed to make 16 buns:
The resulting dough was beautifully silky and elastic and rose only a tiny bit slower than the commercial yeast versions. In fact, I was a little sorry that I had added any commercial yeast at all.
And I did set the timer.... (I did!!!)
Amazingly, once most of the black had been scraped off, the buns were delicious!
...perhaps I should always burn them on the bottom (bite my tongue!!!)
(Next time I make the buns, I think I'll use only wild yeast. And when I put the buns in the oven, I'll set two timers. Maybe three....)
(There are a few more photos at blog from OUR kitchen )