Sticky Buns & Danish Dough
This is sort of a two-parter. You have to make the Danish dough first and then you can make a bunch of the recipes from the book
So, here goes…
Danish Dough
I recently saw an episode of Martha Bakes, and Danish dough was what she was showing in that episode. Now, the episode was from 2016 and the book is not, so there were some changes, but I am going by the book
This uses a whole pound of butter, but makes enough dough for two recipes.
I add the yeast to the milk and add the rest to my mixer and get that going.
I add the yeast mixture and eggs, then turn it out to knead by hand.
I wrap in plastic and put it in the fridge, next step in at least two hours
I pull the dough from the fridge and roll it out and dot it with the remaining butter.
It is a lot of butter
I fold it as described in the book and start rolling it out to fold again to make sure all the butter is incorporated. The folding creates the layers.
This is the first of three turns that require at least an hour in between
The remaining folds and turns are simple enough, my only concern is that I can really see the butter pieces still in the dough, but we have come too far and we are moving onward!
I chill overnight so I can make Sticky Buns in the morning
Sticky Buns
The dough comes out of the fridge and it has puffed up some more.
This recipe calls for pecans – I am vetoing them. I stay away from nuts and I want to eat them, also pecans are expensive and more of a luxury than an essential these days. So, sorry Martha, no nuts for you!
I also don’t have a jumbo muffin tin to put these in so I am using a 9×13 cake pan. I also don’t believe in using as much corn syrup as Martha suggests so I cut it back
I roll out the dough and it looks good – still see the butter.
I spread Greek yogurt over instead of sour cream because I don’t keep it in the house and Greek yogurt is a fine substitute.
Then sprinkle cinnamon and brown sugar before rolling it up
It goes really well, surprisingly well. Pop it in the fridge and wait to slice
I have hubby slice for me and I put them in the pan. The filling is really runny, but tastes amazing!
I proof for 30 minutes and they definitely get puffy and then start to bake
They smell so good
I invert them when they are done and they look so good
The dough is fantastic, almost delicate, not tough at all.
The filling is good too.
Hubby said it was good…but you are thinking you are going to get a cinnamon bun (think Pillsbury Grands or Cinnabon) not a sticky bun
The dough is totally worth the effort, maybe play with the fillings to amp up the taste on the next go
Absolutely Bakeable.!
