Sunday, October 11, 2009
Sticky Buns with Toasted Almonds
This week's Sweet Melissa Sundays' recipe was chosen by Jen of Not Microwave Safe, Sticky Buns with Toasted Almonds. Now let me first begin by saying that sticky buns are HUGE in my husband's family and my mother-in-law makes awesome sticky buns. Over the past several years, she has been gracious enough to bestow her sticky bun making skills on me and I have always used her recipe. So I was a little nervous about this one... the recipe has a lot to live up to in our house.
I was hoping to make this for breakfast on Saturday morning, so I threw the dough together on Friday after I came home from work. My first and only issue with the recipe came with kneading the dough. It seemed very sticky to me, but I didn't want to add too much flour otherwise the buns can turn out super tough. Luckily, I remembered the group ran into the same issue when they made Bee Stings a couple months ago and I believe it was Wendy of Pink Stripes who suggested continuing to knead the dough to release the gluten in the flour. So I decided to let the mixer do its magic and walked away. About fifteen minutes later I came back to perfect dough. Yeah!
The dough rose beautifully. I had just pulled dinner out of the oven as the dough was finishing so I left the door open for a few minutes and then popped the dough in to rise. About two hours later, it had started to rise above the bowl, so I tightly wrapped it with plastic wrap until I had my girls in bed and I could assemble the buns. When I did get around to putting them together, they assembled very easily. My big alteration to the recipe was I covered the bottom of the casserole dish with chopped pecans and raisins before I put the buns in. I guess this is the more traditional approach to making sticky buns (at least in every bakery around here). I would have loved to try the almonds, but knew my husband would not be a big fan.
I woke up Saturday morning and started the second rise for the buns. After about an hour in the oven with the hot water bath, they were ready to bake. And did they ever smell wonderful in the oven! They baked much faster than the suggested baking time- mine were finished in a little under twenty-five minutes (this is my one criticism of the Sweet Melissa Baking Book- the cooking time always seems to be overstated)- so if you decide to try this recipe, be sure to keep a careful eye on them after the twenty minute mark.
So I know I said I was nervous about this recipe because of how wonderful my mother-in-law's recipe is, but oh were these good! They were different, very tender, but oh so delicious. Full of butter and cinnamon, and I loved the flavor the maple syrup gave to the sauce. I will definitely be making this recipe again! In fact, and don't tell anyone in my husband's family, I think I like this recipe a littler better than the one I had been using.
Great pick Jen- this recipe was a huge hit in our house! If you would like the recipe, be sure to wander on over to Jen's blog. And be sure to check out what all the other Sweet Melissa Sunday bakers thought!
Questions or Comments?
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