Sticky Buns
video description
Date: 2020-03-13
Related videos
Comments and reviews: 10
linda
If you aren't familiar with this method, I hope you will see this comment and consider trying this, it won't cost anything and hardly takes any time. Have you heard of making bread using the water roux method? It takes absolutely nothing extra. But it will make your bread stay soft days longer; that has always been the bane of my bread making, until now. I was blown away when I tried it. I've made yeast bread for over 50 years and have just discovered this a little while ago. There are complicated ways to do it and there are easy ways. Using the very same recipe you are making in this video requires only one tiny extra step. Basically, measure out about half of your water, add a rounded spoon of the flour and cook it in a pan until the flour is done; like a very thin white gravy. Let it cool to the temperature you want for the bread. Add it in the dough with the rest of the water as soon as you start mixing it. You might need slightly less total flour than the recipe calls for so hold some of it back until you see how much you need to make the dough as thick as you want it. Everything else is exactly the same.
reply
If you aren't familiar with this method, I hope you will see this comment and consider trying this, it won't cost anything and hardly takes any time. Have you heard of making bread using the water roux method? It takes absolutely nothing extra. But it will make your bread stay soft days longer; that has always been the bane of my bread making, until now. I was blown away when I tried it. I've made yeast bread for over 50 years and have just discovered this a little while ago. There are complicated ways to do it and there are easy ways. Using the very same recipe you are making in this video requires only one tiny extra step. Basically, measure out about half of your water, add a rounded spoon of the flour and cook it in a pan until the flour is done; like a very thin white gravy. Let it cool to the temperature you want for the bread. Add it in the dough with the rest of the water as soon as you start mixing it. You might need slightly less total flour than the recipe calls for so hold some of it back until you see how much you need to make the dough as thick as you want it. Everything else is exactly the same.
reply
Craig
About the time Chef John was making that first batch of buns for his family I was the chef at a restaurant. I had a baker that was a bit of a slob. We had sticky buns on the menu. She would always get the sticky caramel on her hands then without washing them she would use the oven mitts. It used to drive me crazy. As you can imagine she didn't last long. Here's a tip for you young culinary types: if you want to keep your job don't drive the chef crazy.
reply
About the time Chef John was making that first batch of buns for his family I was the chef at a restaurant. I had a baker that was a bit of a slob. We had sticky buns on the menu. She would always get the sticky caramel on her hands then without washing them she would use the oven mitts. It used to drive me crazy. As you can imagine she didn't last long. Here's a tip for you young culinary types: if you want to keep your job don't drive the chef crazy.
reply
Buffy
For those of us who are baking challenged, like me, buy a can of Pillsbury flaky cinnamon rolls, make a mixture of 5 tablespoons butter, 5 tablespoons brown sugar, whisk over low heat until blended, ( do not boil ) pour into a cake pan, top with chopped pecans, bake about 23 minutes at 350, turn over on to plate, fast, easy and so good
reply
For those of us who are baking challenged, like me, buy a can of Pillsbury flaky cinnamon rolls, make a mixture of 5 tablespoons butter, 5 tablespoons brown sugar, whisk over low heat until blended, ( do not boil ) pour into a cake pan, top with chopped pecans, bake about 23 minutes at 350, turn over on to plate, fast, easy and so good
reply
John
Glad you showed us how you added the ingredients (those are important steps) Love it The sticky buns were my best item I made when 40 years ago I worked in Jackson Hole for a bakery. Id bake all pre-dawn morning then deliver to all the Ski runs where people would shout: Its The Sweety-Bun King
reply
Glad you showed us how you added the ingredients (those are important steps) Love it The sticky buns were my best item I made when 40 years ago I worked in Jackson Hole for a bakery. Id bake all pre-dawn morning then deliver to all the Ski runs where people would shout: Its The Sweety-Bun King
reply
Asser
Hello This recipe is definitely going to be on my to-do-list Thank you for the effort and time you put in the videos but im just really curious to the reason why you didn't add butter with the cinnamon suger inside the dough before rolling it around it self. Thank you.
reply
Hello This recipe is definitely going to be on my to-do-list Thank you for the effort and time you put in the videos but im just really curious to the reason why you didn't add butter with the cinnamon suger inside the dough before rolling it around it self. Thank you.
reply
Smallpotato1965
for me, sticky buns will for ever be associated to the Blackadder tv series, where Captain Blackadder tells Baldrick that this is a sticky situation. in fact, it's the stickiest situation since Sticky the stick insect got stuck on a sticky bun.
reply
for me, sticky buns will for ever be associated to the Blackadder tv series, where Captain Blackadder tells Baldrick that this is a sticky situation. in fact, it's the stickiest situation since Sticky the stick insect got stuck on a sticky bun.
reply
Marcel
Chef John, have you considered adding tangzhong to these? I find that makes my sticky buns super fluffy I also add honey to the glaze, and brush the dough with melted butter before covering it in the sugar and cinnamon mixture
reply
Chef John, have you considered adding tangzhong to these? I find that makes my sticky buns super fluffy I also add honey to the glaze, and brush the dough with melted butter before covering it in the sugar and cinnamon mixture
reply
Ride
I've made these before just like you've shown here, and I've had one perineal problem - the caramel re-crystallized as soon as the buns got to room temp. It's maddening, to say the least. Any ideas here, Chef John?
reply
I've made these before just like you've shown here, and I've had one perineal problem - the caramel re-crystallized as soon as the buns got to room temp. It's maddening, to say the least. Any ideas here, Chef John?
reply
roscocsa
I like to add a dollop of apple butter under each bun. Ive noticed with the string cutting method that you do get that slightly gappy cut texture. Doesnt matter much after the final rise and bake though.
reply
I like to add a dollop of apple butter under each bun. Ive noticed with the string cutting method that you do get that slightly gappy cut texture. Doesnt matter much after the final rise and bake though.
reply
Chuck
We make these at the bakery I work at though we cheat and use the same sweet dough we use for buns. Inside we spread a little melted grease with cinnamon sugar and we make it with 7lbs slabs of dough.
reply
We make these at the bakery I work at though we cheat and use the same sweet dough we use for buns. Inside we spread a little melted grease with cinnamon sugar and we make it with 7lbs slabs of dough.
reply
Add a review, comment
Other channel videos
