Got Sticky Buns?

170751_10150366564700084_6175538_o

One of the things I remember as a treat growing up was the days Mom decided to make fresh bread. When she was making fresh bread, we always knew at the end there was going to be a tray or two of sticky buns!  Going through my Facebook photos this came up as a memory 6 years ago today.

I can’t give you the recipe for these buns because even if I did they would never turn out like my Moms.  If you are looking to try your own she just uses a basic bread recipe, some butter, brown sugar and cherries on the bottom.

She’s tried to teach me, she’s lead me the whole way, but they are never the same. My wife has recently started baking them again and for the sake of spending a few nights on the couch, I will say they are tied.  Either way; they are gone in minutes out of the oven!

The picture was taken with my Canon 7D and 24-70 2.8 L lens and is a reminder of how most people that love to cook have that creative photography side as well.  I have since sold the 7D and most of the lenses.  I switched out to a Sony A6000 when I was traveling because it was a lighter setup with similar quality.  Unfortunately, it has been on the shelf for a while gathering dust.  However; this is a reminder for me to charge the batteries and dust off the lens and snap away.

Do you have a go-to cinnamon sticky bun recipe?  Let me know!

Advertisement

No English Muffins, no problem!

A trip today to the grocery store here in Moosonee to get some English muffins for our breakfast tomorrow morning, resulted in a major disappointment with the shelf bare.

Staying true to living in the north fashion, the next best thing is to make your own!

A few Google and Pinterest searches later, we found “…been making this for 29 years” recipe and with that; how could we go wrong?

English Muffins: LindaPinda – AllRecepies

The Stuff You Need

  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/4 cup melted shortening**
  • 6 cups all-purpose flour
  • 1 teaspoon salt

** I used lard here as I didn’t have shortening; it worked fine as far as I can tell.

The Stuff You Do

  1. In a small bowl, dissolve the yeast and 1/4 of the sugar in warm water and it should get frothy in about 10 minutes and if not, time to get some new yeast!  I add 1/4 of the sugar here because it helps the yeast.
  2.  Heat the milk on medium until bubbles just form, no boiling here.  This is called scalding the milk.  Once it’s off the heat, toss in the 3/4 of the sugar.
  3. In a mixer with the paddle attachment, add yeast goo, warm milk, melted fat, and 3 cups of flour.  Start slow and then turn that mixer up and let it run till it’s smooth, mine was about 5 minutes.
  4. Change out to a dough hook and start adding the rest of the flour.  I was using regular all-purpose flour, so it took about 2 extra cups and the dough was still soft.
  5. Place in a warm area, let rise 30-40 minutes until doubled.
  6. Punch down, roll out 1/2 thick and use a biscuit cutter, glass or something round.
  7. The original recipe says to place on parchment with cornmeal but mine wouldn’t stick so I used a little water on buns and rolled them in cornmeal, worked for me.
  8. Let rise about 20-30 minutes.
  9. Heat a griddle or frying pan in my case, grease with shortening or lard and cook away.  I had my setting on low/medium heat to turned them frequently as not to brown too much.
  10. Set aside to cool and then enjoy!

The Money Shot

Final Thoughts

These are not traditional English muffins that you think of when you get them at the store, but more like a bun texture.  They turned out chewy and a little dense like a biscuit as most reviews suggested on Allrecepies.

I won’t be saving this recipe as my real English muffin search continues…