Thursday, July 2, 2009

No Knead Cinnamon Sticky Buns

This week in the bread baking blog, we're continuing our comparison of breads made using the Kneadlessly Simple no knead method versus traditional kneaded breads in the Bread Baker's Apprentice.

I think I'm starting to get the hang of this no knead method. See my commentary on the flour ratio for details.

Today, we're making no knead sticky buns using half of the dough from the easy white bread recipe we started a couple of days ago. This recipe is so easy and it tastes wonderful! High in calories but rewarding nonetheless. Just eat them in moderation...at least that's what I keep telling myself!


Let's get baking!

If you would like to bake along with us, turn to page 90 in Kneadlessly Simple to locate the recipe and list of ingredients.


No Knead Cinnamon Sticky Buns
Makes: 12 large buns (or 18 smaller buns)





First Rise:

Refer to the Easy No Knead White Bread recipe.

Here is the half of batch of Easy White Bread dough, ready for the second rise.




Making the sticky bun streusel

Prepare the sticky bun streusel by briefly processing together the brown sugar, 2/3 cup flour, and cinnamon in a food processor or by whisking it together like I did. Add the butter pieces and pulse with the processor or cut them in with a pastry blender as I did until the mixture looks like course crumbs.




Preparing the dough for the second rise:

Vigorously stir 1/2 cup of crumb mixture and raisins and nuts into the dough until fairly evenly distributed. I decided not to add any raisins or nuts.



Evenly coat 12 jumbo-size muffin cups with melted butter. Put 1 teaspoon melted butter, 1 1/2 tablespoons corn syrup, then 1 tablespoon of the crumb mixture in each cup. I don't have jumbo-size muffin cups so I used regular size muffin cups and added less corn syrup, butter and the crumb mixture to each cup.




Cut the dough in half, then divide each half equally among 6 cups. Dust the dough with a little flour to make it easier to handle.







Sprinkle the remaining crumb mixture equally over the dough portions.  Press down firmly on each with well-greased fingers to imbed the crumbs.




Drizzle any remaining butter over the tops. I didn't have any remaining butter so I left off this step. Tent the muffin tins with nonstick spray-coated foil.



Second Rise:

For a regular rise, let the dough rest at warm room temperature for 1 1/2 to 2 1/2 hours until the dough nears the foil. When the dough nears the foil, remove it and continue the rise until the dough doubles in size or extends about two-thirds of the way up the cup sides.


I don't have a photo of this part but you get the picture, right?



Baking the sticky buns

15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350 degrees F. Then set the muffin tins on a large rimmed baking sheet to catch any boil-overs of the sauce.

Bake on the lower rack until nicely browned on top, 20 to 25 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom.



Remove the buns to a wire rack and run a knife around to loosen the buns - if necessary. I didn't do this and they came out just fine. Place a heat-proof cutting board flat against the muffin tin, then invert the tin and shake to remove the buns; the bottoms will become the tops.





Transfer the buns to a serving plate. Scrape any sauce clinging to the cups out onto the buns (or eat it); serve immediately.

Yummy! Yummy... is all I have to say



Happy Baking!
Cathy

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