Frank's Recipes! Downtown Bakery's Sticky Buns

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Downtown Bakery's Sticky Buns

TO PROOF THE YEAST
1/2 oz. (1 tablespoon + 3/4 tsp.) active dry yeast
3/4 cup warm water
4 tablespoon sugar
1 oz. (3 tablespoon ) unbleached flour

FOR THE DOUGH
2 oz. (1/2 cup + 4-1/2 tsp. dry nonfat milk powder
2-1/3 cups cold water
2-1/2 lb. (8 cups) unbleached flour
5 tsp. salt

FOR THE BUTTER BLOCK
1-1/2 lb. ( 48 tablespoon ) unsalted butter, cut into 2-inch cubes
slightly softened
2 tablespoon unbleached flour (approx.)

FOR THE FILLING
2 cups packed brown sugar
2 cups sugar
2 tsp. ground cinnamon
scant 1/4 tsp. ground cloves

TO PROOF THE YEAST: dissolve it in warm water with the sugar and flour; whisk lightly. Let the mixture sit until foamy, about 5 to 10 minutes.

TO MAKE THE DOUGH: add the milk powder, cold water, flour, and salt and knead lightly. The dough should be ugly and lumpy, which shows that it hasn't been overworked. Cover the bowl and refrigerate until the dough has doubled, 1 to 2 hours. Add the flour to the slightly softened butter. Knead the flour into the butter until it's well incorporated and the mixture is smooth. Sandwich the butter between 2 pieces of floured waxed paper and shape it into a 10x12-inch rectangle. Wrap the butter in plastic and chill it in the refrigerator.

Roll the chilled dough into an 18x12-inch rectangle on a floured surface. Unwrap the chilled butter and lay it on the upper two thirds of the rolled dough. Fold the lower (unbuttered) third over the center third. Bring the upper third down over the center, as if you were folding a letter. Tug on the corners to make an even rectangle. Position the dough so that the short open ends are at 6 and 12 o'clock. With even pressure on the rolling pin, roll the dough until it doubles in length. Roll towards the open ends, not towards the folds. Fold the dough in thirds as you'd fold a letter. Rotate 90 degrees again and roll it out so that it doubles in length. Refold. After this set of 2 turns, seal the dough in plastic wrap and refrigerate for 2 to 4 hours. Repeat another set of 2 turns, followed by a rest in the fridge of 2 to 4 hours, then, a third set of 2 turns, followed by a final refrigerated rest of at least 1 hour, but preferably overnight. (If the dough seems resistant to rolling, let it rest for a moment. Then gently hold the ends of the dough and flap it against the table as if you were shaking out a wet towel. This helps relax the dough so that you don't overwork it.) Make the filling by mixing the sugars, cinnamon, and cloves. The risen dough will look like a puffy pillow after a night in the fridge. Put the finished dough on a floured surface. Roll it out into a rectangle 1/2" thick. Sprinkle the cinnamon-sugar mixture evenly over the rolled dough. Roll the filled dough into a tight coil, starting from a long side of the rectangle. Cut the coil into 1-1/2" pieces.

Gently tug on the end of the coil and wrap it over on side of the swirl. Tuck the pieces, wrapped end first, into a greased muffin pan. Pat the tops to be sure the dough touches the bottom of the pan. Cover and set in a warm place to rise for 45 minutes to 1 hour. Give them a poke to test if they've risen enough. When the indentation stays put, they're ready for baking. Bake at 400 deg F for 35 to 40 minutes. Put a piece of foil on the shelf beneath to catch any drips. If the tops start to burn during baking, cover them with foil. Turn out the pastries onto a waxed paper lined baking sheet to cool.