Peter Reinhart's Artisan Breads Every Day
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Recipe Reviews
bes30 from ,
The sticky bun recipe is pretty simple to put together. The dough is so easy to work out and it smells great. I almost just want to eat it as is.
I made each of the 3 slurries, in order to test and see which one I would like best. The creamy caramel slurry was the best tasting before baking.
When I baked Sticky Buns, I had a big problem. The slurry in the bottom of each pan caramelized and burned before the Sticky Buns had a chance to fully cook. The recipe says cooking time should be 20-25 minutes and I had to remove them from the oven at about 18 minutes, mostly cooked, but the slurries were burned.
I am not sure where the recipe went wrong. Perhaps next time I will turn the oven down or perhaps make more slurry for each. I made 1/3 of each slurry recipe for each 1/3 of the cinnamon buns. Perhaps more slurry would make sure it didn’t caramelize and burn so quickly.
I managed to salvage one Sticky Bun with the Honey Almonds Slurry and it was very good.
homejoys from ,
Sticky buns are the ultimate comfort food to me! There is just something about a gooey lick-your-fingers sticky bun that just speaks of a mother's love. I hope my children can enjoy the same comfortable vibes some day when they eat warm baked bread!
This dough was simple to make a easy to work with. I replaced three cups of the white flour with whole wheat flour, added 2 T vital gluten and increased the milk to a total of 2 1/4 cup.
The only confusion I had on this recipe was placing in pans. The recipe specifies that it makes 24 buns and they should be placed in two round cake pans. I could only fit half the buns in the two pans. I put the remainder of the pans in a 9 x 13 pan. They rose beautifully and I was quite glad I had not crowded them any closer.
I used the recipe for the creamy caramel slurry which was the perfect finishing touch. My husband thought there could be a little more "goo". Of course, since I spread the slurry in more pans then the recipe specified, maybe I should have doubled the slurry.
Yummy....
I made this with the Honey Almond slurry, but replaced the almonds with Pecans.
The sweet bread recipe is easy. I greased my hands and surface before rolling the dough and it worked nicely.
My oven took longer than the recipe to brown the bottom of the buns. I ended up covering the dish with foil to keep the top from burning while the bottom finished cooking. Check the bottom of the buns occasionally until you see that it has browned. Cool for at least 10 minutes before flipping.
The honey slurry is fabulous, cooked or not. I'll make this again, just to put on bread. Note, the Slurry recipe is for two pans. I did it the first time in one pan and had slurry all over my oven. Another note, place a jelly roll pan or a pan with a decent lip under the buns to prevent the slurry from spilling.
This has become one of my family's favorites.
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