…from the Perspectives’ Holiday Kitchen
ow you doin’? The cinnamony aroma of fresh-baked Sticky Buns… there’s nothing quite like it. It’s the perfect mood-setter for Holiday mornings or evenings.
Ooey, gooey, buttery and sweet these Sticky Buns are best eaten fresh from the oven. Sticky buns consist of rolled pieces of yeast leavened dough, filled with sugars, nuts and cinnamon. They can be served as a dessert or breakfast sweet roll (or for any reason whatsoever).
They are set on a bed of what will become the “sticky” stuff—you can use ingredients, such as brown sugar, honey (or both), as well as nuts and raisins and perhaps more sugar and lot of butter.
After the Sticky Buns are baked, they are inverted so that the pan lining becomes the sticky topping. The way the buns are cut and baked allows them to be pulled apart as individual servings, although it is often a futile effort—so you might have to just eat 1-1/2 buns (oh darn!).
But where did they originally come from? Sticky Buns were originally seen during the Middle Ages—the dawn of oceanic travel—at which time cinnamon became most prominent. Sticky Buns have a Germanic origin and were originally known as "Schnecken." The Pennsylvania Dutch introduced Schnecken to the United States in the 18th-century where they settled. Sticky Buns have endured long after many other national, religious and cultural traits have disappeared. Long live Sticky Buns!
Prep time: 30 minutes
Proof time: 1-1/2 to 2-1/2 hours (includes first and second proof)
Bake time: 20 to 25 minutes
Yield: 12 Sticky Buns
for the dough
1/2 cup whole milk, room temperature
1/2 teaspoon salt
1/4 cup unsalted butter
1/8 cup warm water (110 degrees F)
1/2 teaspoon granulated sugar
1 (.25 ounce) envelope active dry yeast
1 large egg
2-1/2 cups all-purpose flour, or more as required
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
for the caramel topping
2 tablespoons light corn syrup
1-1/2 tablespoons water
3 tablespoons unsalted butter
3/4 cup packed brown sugar
1/2 cup pecan halves
ChefSecret: If your yeast doesn’t start to foam and activate within 5 to 10 minutes—start over with fresh yeast.
Quip of the Day: A husband read an article to his wife about how many words women use a day—30,000 to a man's 15,000. The wife replied, "The reason must be because we must repeat everything to men." The husband then turned to his wife and asked, "What?"
Do you have a question or comment? Send your thoughts to email@example.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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