The dangers of sticky buns

[BlackShanglan]

Having grown up near Philadelphia, I have a fondness for sticky buns, a delicious confection common to the area. As they are difficult to come by where I live now, I finally decided to try to make a batch of my own. I set out with some trepidation, having never attempted them before, and set them in to bake while allowing myself only to hope that they might be vaguely edible and a basis from which to begin modifications.

They've been out of the oven for about half an hour now.

They're nearly half gone.

There were nearly two dozen to start with.

The SO and I keep gravitating sheepishly to the kitchen, or stopping by each other's offices to offer mutual support and excuses by way of comments on how extremely more-ish they are.

Clearly, these are a very dangerous pastry.

You are warned.

Shanglan

STICKY BUNS

1 pkg. yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. butter
1 tsp. salt
3 1/2 c. flour
1 egg
1/2 c. butter, melted
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins

TOPPING:

1 c. brown sugar
1/2 c. butter
2 tbsp. light corn syrup

Soften yeast in warm water. Combine milk, sugar, butter and salt; cool. Add 1 1/2 cups flour and beat well; beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turn to grease surface; cover and let rise until double, 1 1/2 to 2 hours.
Turn out on lightly floured board and divide in half. Form 1/2 into ball and let rest while rolling other half into 8x12 inch rectangle. Brush with 1/4 cup melted butter; sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup raisins. Roll lengthwise and seal edge; cut roll in 1-inch slices [Shanglan: Or thicker, and they will rise beautifully high]. Repeat with second ball of dough.

In saucepan, mix brown sugar, butter and corn syrup; heat slowly, stirring often. Divide into two 8x8x2 inch pans. Place rolls, cut side down over mixture. Cover; let rise in warm place until double, 35-40 minutes. Bake at 375 degrees for 20 minutes. Cool 2-3 minutes; invert on plate; remove pan. [Shanglan: I then topped with pecans that had been toasted in the oven for about five minutes.]

Yield: 2 dozen sticky buns.

 

[impressive]

Sounds absolutely addictive.

 

[carsonshepherd]

what sticky buns can do

 

[matriarch]

Just eating one with my night time cuppa.........there are 5 more waiting to pounce into my hand in the kitchen.

Dangerous indeed.

I haven't made any in a long time, methinks its time to take up baking again. I used to make mine in batches of 4 dozen. They lasted approximately a weekend.

 

[AppleBiter]

Sticky buns are good . . .

. . . spanked buns are even better.

 

[BlackShanglan]

I used to make mine in batches of 4 dozen. They lasted approximately a weekend.

Then you know that the recipe is right.

 

[ElizabethWest]

You are an evil horsey. Damn diet.

 

[ChickyBaby]

Just eating one with my night time cuppa.........there are 5 more waiting to pounce into my hand in the kitchen.

Dangerous indeed.

I haven't made any in a long time, methinks its time to take up baking again. I used to make mine in batches of 4 dozen. They lasted approximately a weekend.

They're only dangerous if you make them from scratch. Or make them in quantities of greater than 2.

 

[OhMissScarlett]

I just came here to make some lewd comment.
now I can't think of anything.
dammit, it's too hot to bake.

 

[TxRad]

Pastry...

I though that the horsey had sat in something........

But now that I'm here, I hate you all.... I read the recipe and gained three pounds.....

 

[rgraham666]

And just to rub it in, Tx, I read it and didn't gain an ounce.

I can eat those sticky buns and not gain an ounce. I don't gain weight.

I'm such a sadist.

 

[BlackShanglan]

And just to rub it in, Tx, I read it and didn't gain an ounce.

I can eat those sticky buns and not gain an ounce. I don't gain weight.

I'm such a sadist.

Why does that give me visions of bizarre sexual bondage scenes involving stuffing my partner senseless with pastry while taunting said partner with the effects it will have on p's helpless anatomy?

Oh, right. I'm me.

Carry on.

Shanglan

 

[oggbashan]

Chocolate Cake...

Chocolate Cake

Ingredients

CAKE ICING
6 1/2oz (190g) plain flour 2oz (50g) butter
2 tbsp cocoa 4 tbsp cocoa,sifted
1 tsp bicarbonate of soda 2 tbsp milk
1 tsp baking powder 5oz (150g) icing sugar
5oz (150g) caster sugar
2 tbsp golden syrup
2 eggs,beaten
1/4pt (150ml) sunflower oil
1/4pt (150ml) milk

Method

1.Line the bases of 2 8in(20cm) microproof dishes with a circle
of kitchen paper to cook (in microwave) or 2 greased and base-
lined 7in(18cm) sandwich tins.

2.Sift the flour,cocoa, bicarbonate of soda and baking powder
into a bowl .Add sugar and mix well.

3.Make a well in the centre, add syrup, eggs, oil and milk. Beat
well until smooth.

4.Spoon into dishes to cook.

WITH MICROWAVE (CONVENTIONAL OVEN SEE BELOW)

5.Cook on Full Power(100%) for 5 min.

6.Remove cake from microwave. Allow to stand for 3 min. Turn out
carefully and wrap tightly in cling film. Leave to cool on wire
rack.

7.Meanwhile make icing: put butter in a bowl, cook on Medium
Power(50%) for 2 min, or until well melted. Stir in cocoa, mix
well until smooth, cook for a further 1 1/2 min.

8.Stir in milk and icing sugar, beat until smooth. Leave to stand
until thickened.

CONVENTIONAL OVEN

5.Cook at 350F, 180C, Gas 4 for 25-30 min.

6.Turn out and cool on a wire rack.

7.Meanwhile make icing: melt butter, add cocoa and cook for 1
min.

8.Stir in milk and sugar and mix until smooth.

BOTH:

9.Sandwich cakes together with a little icing, swirl remainder
over the top of the cake, using a small palette knife.