This week’s TWD is honey and pecan sticky buns chosen by Madam Chow of Madam Chow’s Kitchen. We were in Christchurch over the weekend visiting my family, so I made them down there for lunch on Sunday. It is quite interesting cooking in someone else’s kitchen. Mum hasn’t got the huge array of baking dishes that I have, but I managed to improvise using a pottery dish that she usually makes quiche in. Also, Mum’s kenwood cake mixer was her mother’s so it must be almost 40 years old. Even on low speed it seemed to be going awfully fast!
The buns were another variation using brioche dough. Once again I ignored Dorie’s instructions to make a full batch of the brioche dough and I halved the recipe. The dough was made on Saturday night, left to prove in the fridge overnight, then filled with cinnamon and sugar (I used mixed spice because I couldn’t find cinnamon in Mum’s pantry), rolled into scrolls and then put in a baking dish into which you have already put a mixture or honey, butter, brown sugar and pecans.
The buns are delicious. The honey mixture turns into toffee as it cools – the optimum time for eating them is while they are still warm but not so hot that the honey mixture burns your mouth. They are a breakfast / lunch item but Mum actually ate one cold with runny cream on it. I guess that would be a bit like bread and butter pudding?
I really liked this recipe. I love pecans and I love sticky buns, so it was a great combination. I would definitely make these again! You can see the other TWDers’ buns here :0)
22 comments:
these look gooey and yummy! and good lighting, by the way. i wonder why dorie says not to scale down the batch of dough. the half batch worked perfectly for me too.
Your buns look gorgeous!! Wonderful job :)
I scaled down the brioche recipe too, to one third of the full recipe. I did have to get creative with the mixer to make sure all of the dough was kneaded, but overall, it worked fine.
Oh wow, these look so good! A nice sticky bun is always a welcome treat.
I love the gooeyness in that last pic, and it's great news that you can scale down the recipe. 3/4# of butter is a bit much to handle!
Oh yum! I love the sticky caramel photo!
These look wonderful. I didn't manage to make them for TWD, but I'm going to have to try it soon.
These look so ridiculously good! I shared mine with my mom, too. First time she's ever eaten anything I've made without saying: "This needs ... salt." ;)
Your mum is onto something - I used to eat them for pudding as a child - warmed a little with some whipped cream...divine
This time I made the full batch and for the raisin snails I halved the batch. Both worked fine.
Your buns look great!
Ulrike from Küchenlatein
Those look SO good- great job!
look at that fabulous toffee caramel!! i re-warmed our buns in the oven the next day, they are so good warm.
Oh, they look wonderful with that shiny caramel, beautiful!
I think sticky buns are one of the most photogenic foods out there, and yours prove it. Great pictures - yours look delicious!
Love your mum's dish! Gooey and sticky these look delish!
Very nice job on baking and photographing!
I am a kitchen snob! I can't bake in someone else's kitchen b/c they dont have all the cool stuff that I have! haha. Glad you were able to overcome the kitchen sitch. Your buns turned out lovely!
Clara @ I♥food4thought
They look fabulous, and I put them on my repeat list, too
thanks for the lovely comments re: my photos! I have been trying harder with the photos and have had some help from Steph from a Whisk and a spoon!
Your buns looks delicious! I'd definitely give the brioche on it's on a try, though. It's divine!
love the goo picture at the end!
your sticky buns look absolutely delicious! love the notion of putting cream on these already decadent treats...love it!!!!
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