This experience was definitely a labor of love. I had more than one temper tantrum moment when I almost threw the whole thing away, with my brand new pastry mat. (here's a hint: weigh down the corners if you don't want your "floured surface" to fling flour all over the kitchen!) In the end, the bread is on par with the best sticky buns I've ever had. The glaze - Bobby Flay's orange-honey glaze from the sticky bun episode of 'Throw Down' - isn't quite right. If you're not a huge fan of honey (or orange for that matter), this isn't the product for you.Not to sound immodest, but I couldn't be prouder of the way these came out. You can tell in the pictures that I didn't do such a great job rolling the dough, but you can also tell that a lot of work and love went into this. And you can taste it. No lie, despite the killer sweetness of the honey, they are delicious.
I will definitely make them again, though probably not for a few months until my blood sugar goes back down to normal levels, and when I do I'll find a new glaze recipe. Or skip the glaze and do cream cheese frosting instead. But then they wouldn't be sticky buns, and isn't that the point?
2 comments:
Although I use my own recipe for the buns, I use Jami's recipe for the goopy ... hers is a caramel sauce made from heavy whipping cream and butter and sugar. OMG! Tastes like liquid Werther's!
wait a sec - YOU have a sticky bun recipe? what the heck? I know for a fact you never made anything bread-related when I was a kid besides banana bread!
anyway, while Jami's sounds good, I'm still trying to replicate the Amish sticky buns of my youth (which I had last year when we went north...they're still delish!)
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