Posted on Leave a comment

Maple Pecan Sticky Buns

The ooey gooey topping of a sticky bun along with the crunch of the pecans is a combination of flavors and textures that is difficult to beat. I decided to try my hand at making my own version this holiday season. As baking goes when you have family around, distractions happen which lead to mistakes, which lead to lessons learned.

This go-round, my misstep was not separating out the butter I needed for the different steps of the buns. Instead, I had all of the butter sitting out to reach room temperature and didn’t section the amounts off as I typically do. Can you see where this is going? When everything was ready, I excitedly started making the dough. When it came time to knead, it was a silky texture but seemed a bit wetter than expected. I was still excited thinking about the soft flaky texture of the rolls. The moment I put the dough into the oven for its first rise, it hit me. I had added all of the butter – the butter for the filling and for the topping as well as that for the dough. Nothing left to do at that point other than see what happens, right?

Since the dough was so buttery, some separation occurred during the rise but folded back in fine during the kneading. Adding more butter for the filling onto the already over-buttered dough had my laughing pretty hard. I love butter, especially on white breads, but this seemed excessive. After rolling and cutting the rolls, I noticed they didn’t fill out the pan as nicely as I’ve seen in photos. Maybe it will change when they go in for their second rise… They kind of did, but there was still room for the topping to rise up instead of it being trapped beneath the dough. That meant that while baking the rolls, much of the topping boiled over the sides and onto the oven. This resulted in quite the mix of amazing smells and burnt smells in the kitchen. In hindsight, I should have tried to bake the rolls longer since they were so moist. I also waited too long to turn the rolls out as the topping mostly stuck to the pan and not the rolls. Nothing some scooping out and plopping on top couldn’t fix.

Stuck toppings for pecan sticky rolls
Most of the maple pecan sticky roll topping stayed in the pan. Time to scoop!

All said and done, the rolls turned out ok, a bit dense but ok. Now my first attempt at them is done and I learned a lot of what to do and what not to do for next time. These rolls are actually super easy to make (when you pay attention) and I’m really excited to add these to my repertoire.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Maple Pecan Sticky Buns via Sally’s Baking Addiction

Dough
1 cup whole milk
2/3 cup granulated sugar
1 1/2 Tbsp active dry yeast
1/2 cup unsalted butter, room temperature and cut into 4 pieces
2 large eggs, at room temperature
4 1/2 cups all purpose flour (spooned and leveled), plus more to flour work surface

Heat milk to about 95ºF. Pour the warm milk into the bowl of a mixer with the dough hook attached. Whisk in the sugar and yeast. Cover with a towel and let rest for 5-10 minutes, until foamy.

On low speed, beat in the softened butter until it is slightly broken up. Then add the eggs one at a time. The butter won’t really mix into the mixtures, so don’t be alarmed.

On low, gradually add the flour. Once it’s all added, beat the mixture on medium high until dough is soft and supple, about 6 mins.

Transfer dough to a floured surface and knead with hands for 1 min. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely and let sit in a warm place* for 1-2 hrs, or until doubled in size. (*can heat oven to 200ºF, turn oven off, then place bowl into warm oven)

Pecans
Pecans to top some maple pecan sticky rolls

Topping
2 cups chopped pecans
1/2 cup unsalted butter
2/3 cup packed dark brown sugar
2/3 cup whole milk
1/3 cup pure maple syrup

Grease the bottom and sides of a 9″x13″ baking dish. Spread pecans in an even layer in the pan. Set aside. Combine the rest of the ingredients in a medium saucepan over medium heat. Stir until the butter has melted, then bring to a boil for 3 mins. Remove from heat and pour on top of the pecans. Set aside.

(back to dough) Turn the risen dough out onto a lightly flour surface and roll it out into a 12″x18″ rectangle. Make sure dough is smooth and even.

Filling
1/4 cup unsalted butter, room temperature
1/2 cup packed dark brown sugar
2 tsp ground cinnamon

Spread softened butter all over the dough (since the dough is still generating heat, the butter will further soften once placed on the dough, so bits that are harder to spread will spread more easily if they’re let to sit for a minute). Top evenly with the brown sugar and cinnamon. Tightly roll up the dough to form an 18″-long log. Cut the log into 12 even rolls. Arrange them in baking pan. Cover tightly with foil and let rise in a warm environment (could be the same oven) for 30-40 mins.

(remove rising dough from oven but leave it covered) Preheat oven to 375°F. Place uncovered rolls in oven and bake for 25 mins or until golden brown. If some parts are browning more quickly than others, cover the rolls loosely with foil to slow down the browning.

MaplePecanRolls
Very buttery maple pecan rolls
Posted on Leave a comment

Pulla

Last weekend, a cousin reached out to see if I made pulla, a Finnish cardamom sweet bread. My experience with break making is limited as I’ve only made challah and a cranberry bread before. Breads take a lot of time. Longer bakes like breads are definitely harder to work into a schedule. After reading over the recipe she sent over, the pulla seemed simple enough to make and I already had the ingredients on hand. Sure! Let’s give it a go.

IMG_0109 slice
Pulla, a cardamom sweet bread

The recipe states that the prep takes 3 hours and the cook time is 25 mins. So you’re basically devoting half a day to the process, but it’s broken up as much of the time is waiting. The act of making the dough is quite easy and it came together really well. I had never heard of or tried pulla before, and as soon as I started to smell the aroma from the oven, I knew I would be in love! The flavor in this bread is so good! The cardamom isn’t overpowering, the structure of the bread is light, and the crust is golden perfection. After communicating my success, the cousin informed me that not only is this bread traditionally dunked in coffee (being a tea drinker, I opted for some chai to compliment the cardamom) but it can also be made as rolls with a sweet icing on top! I promise not to go crazy making pulla all the time now, but it is now one of my favorite breads.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pulla from Curious Cuisiniere
Makes one 15×6″ loaf, serves about 12

3/4 cups milk, warmed to 110°F
1/4 cup water, warmed to 110ºF
1/3 cup sugar
2 1/4 tsp active dry yeast (1 package)
4 1/2 cups unbleached all purpose flour
2 eggs, room temperature
2 tsp ground cardamom
3/4 tsp salt (I always leave the salt out of recipes when I make them)
4 Tbsp unsalted butter, melted and cooled
1 egg beaten w/1 Tbsp water (egg wash)
coarse sugar and sliced almonds (topping)

In a large bowl, combine milk, water, and sugar. Sprinkle the yeast over the top and let stand for five minutes, until foaming. Add 2 cups of flour, the eggs, cardamom (and salt). Mix until smooth. Add the butter and mix until combined.

Knead the dough in the bowl, adding enough of the remaining flour to keep it from sticking, until the dough comes clean from the sides of the bowl and doesn’t stick to your hands. (I did not end up using all of my flour)

Shape the dough into a ball in the bowl and cover it with a damp tea towel. Let the bowl rise in a warm, draft-free place** for 1-1.5 hours, or until doubled. (Mine more than doubled in an hour.)

**To create your own proofing box, turn on your oven to 250ºF. Once the oven gets to that temperature, turn it off. Place a bowl of water in the oven to keep moisture in the air. Place your covered bowl of dough in the oven with the bowl of water. Close the oven door and wait.

Once risen, knock back (punch the dough down to knock air out of it) the dough and divide it into three strands for a braid. Roll each strand into a 20″ snake. Braid the strands and place the braided loaf on a parchment-lined baking sheet. Brush the top of the loaf with the egg wash and sprinkle it with sugar and almonds, if desired. (You can get pretty heavy-handed with the sugar or you can go light. The extra sweetness is delicious!)

Braided pulla loaf
Braided pulla loaf ready to rise

Let the loaf rise for 30-40 mins or until doubled in bulk (30 mins did it for me). Near the end of the rise time, preheat your oven to 375ºF. Bake the bread for 25-30 mins, until golden and hollow sounding when tapped (25 mins did the trick in my oven).

Remove the loaf from the oven and let it cool slightly on a wire rack before cutting or tearing apart. Bread will keep for one week on the counter in an airtight container.

Posted on Leave a comment

Banana Nut Bread

Banana bread recipes are quite varied. When you find one that gives you the right texture and flavor, you tell everyone about it! My go-to recipe was introduced to me by a former coworker. This one comes from Cook’s Illustrated. The bread is soft inside with a just-right crunchy crust.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Banana Nut Bread

2 cups all purpose flour
1 1/4 cups walnuts, coarsely chopped
3/4 cups of sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)*
1/4 cups plain yogurt
2 large eggs, lightly beaten
6 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract

Adjust an oven rack to the lower-middle portion and heat the oven to 300F.

*to quickly prepare the bananas, use this kitchen hack. Space the bananas out on a baking sheet lined with parchment paper (the bananas might leak and this provides easy clean up). Place the bananas in the oven for 20-30 minutes. Check on them until they reach desired texture. For the most mashable, let them get black without burning. Take out of oven. Remove peels and mash bananas. Set aside to cool.

Raise oven temp to 350F. Carefully line the same baking sheet with a clean piece of parchment paper. Spread walnuts out onto sheet. Place in oven to toast until fragrant, around 5-10 mins. Remove from oven and set aside to cool.

Grease and flour the bottom and sides of a 9×5 inch loaf pan; dust with flour, tapping out the excess.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cooled walnuts. Set aside.

In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla extract with a wooden spoon. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Do not over-mix! Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. The bread can be wrapped with plastic wrap and stored at room temperature for up to three days. It can also be double wrapped with plastic wrap and double wrapped with foil and kept in the freezer for several weeks.

UCDT8591.PNG