Sticky is good

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If you happen to see buns all over the place today, do not panic, you are not losing your mind, it´s just that the DaringBakers are at it again, and with some 50 new members, this is looking like world domination at this point.

I was in charge of hosting this month, and while I loved picking the challenge, it´s definitely hard to come up withsomething I thought everyone would enjoy, and at the same time something I hadn´t done before and wanted to try fora while. I didn´t want to choose something difficult just for the sake of it, I just wanted this month to be fun and relaxing.

The answer: cinnamon and sticky buns, using a recipe by Peter Reinhart from The Bread Baker´s Apprentice. I knowmany people have serious issues with yeast, so I wanted to help encourage them to get over it already, and I had nevertried cinnamon or sticky buns before so that situation needed to be remedied ASAP.

Now, on to the recipe, I loved it. The dough is a breeze, with or without a stand mixer (and without would be the casewith me, it´s the perfect excuse for an upper-body workout before the bun-munching that will most certainly comenext). It´s incredibly silky but isn´t loaded with butter (though the sticky bun version does have tons of extra butter in theglaze).

I had given everyone the chance of changing the spices and the nuts/dried fruits however they wanted, so the firstbatch I made was half cinnamon buns, half sticky buns and for the sticky buns I used chai spices instead of justcinnamon for the sugar filling. The spices would be: cardamom, cloves, cinnamon, ginger and allspice.

For my brother´s birthday, I made a second batch, and went local and used dulce de leche and coconut for the fillingof the regular buns, and a touch of salted butter in the sticky buns glaze. Of course, this being Argentina, the dulce deleche buns were the ones that disappeared in a matter of minutes, but the sticky buns were also remarkable, and theregular buns could easily have been classified as sticky because damn did that dulce de leche drip or what! I took somepictures of my friends enjoying the dulce de leche buns, but they are all quite blurry, so I could only salvage this one,that while blurry, it´s still hilarious (it´s my brother Nicolás and my friend Pablo, please notice the pinkie finger sticking upas the fine lady Pablo is).

But, back to the recipe, this is actually a Daring Baker recipe that can be made often, and the dough can be retardedin the fridge or frozen so it´s quite convenient too. And you can really go crazy with the filling as the dough is veryversatile, i´m thinking chocolate chips with cinnamon sugar would be great, or precooked apples with cinnamon andcardamom… you get the idea.

From what I´ve seen and heard, the rest of the girls (and boys) made some remarkable buns, so please check them outhere.

Full recipe after the jump.

Cinnamon and Sticky Buns

(from Peter Reinhart’s The Bread Baker’s Apprentice)

Days to Make: One (1)Active/Resting/Baking Time: 15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 - 40 minutes to bakeRecipe Quantity: Eight(1) - twelve (12) large rolls or twelve (12) - sixteen (16) small rolls

Making the Dough

Ingredients:

6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine1 large egg, slightly beaten1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon3 1/2 cups (16 ounces) unbleached bread or all-purpose flour2 teaspoons instant yeast*1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1cup water1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any otherspices you want to use, cardamom, ginger, allspice, etc.)White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)Walnuts, pecans, or other nuts (for sticky buns.)Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instantyeast is also called rapid-rise or fast-rising.

Step 1 - Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in anelectric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).

Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast.

Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir byhand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing forapproximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but notsticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transferthe dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Step 2 - Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Step 3 - Form the Buns: Mist the counter with spray oil and transfer the dough to the counter.

To shape the buns: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to thepin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide

the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Step 2 - Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Step 3 - Form the Buns: Mist the counter with spray oil and transfer the dough to the counter.

To shape the buns: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to thepin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wideby 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy ratherthan soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into acigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

Step 4 - Prepare the Buns for Proofing:

For cinnamon buns: line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apartso that they aren´t touching but are close to one another.

For sticky buns: coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high witha 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You donot need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacingthem about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-gradeplastic bag.

Step 5 - Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one anotherand have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling thepans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Step 6 - Bake the Buns:

Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelffor sticky buns.

Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you arebaking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up),so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become thebottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takespractice to know just when to pull the buns out of the oven.

Step 8 - Cool the buns:

For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across thetops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack.Wait for at least 20 minutes before serving.

For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over intoanother pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes beforeserving.

Toppings for the Buns:

White fondant glaze for cinnamon buns

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondantglaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. Youcan also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup ofwarm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make athick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk intothe glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and lettingit drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

Caramel glaze for sticky buns

Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it justwhen the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you waittoo long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazescontain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing andflavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was

Caramel glaze for sticky buns

Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it justwhen the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you waittoo long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazescontain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing andflavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It wasdeveloped by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoonsalt, and 1/2 pound unsalted butter, at room temperature.

2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoonlemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excessfor future use; it will keep for months in a sealed container.