P.S. - Are you sure you didn't steal your new avatar photo from the book jacket of Capt. Julio Juan Gonzales' latest book "Riverboat Gambling for Dummies"?
I'm in the market for a good horse. I'm thinking about something along the lines of a golden Palomino, like Roy Rogers' horse Trigger. Same Trigger he and Dale Evans used to ride off into the sunset on in all those old Republic Pictures movies. I'm also really interested in finding one of those black and silver studded saddles, like the one the Cisco Kid used to flash around Dodge City.
On a more serious note. My case of marked cards (with the secret green decoder visor) just arrived via UPS from the Dunwoody school book store. Looks like I'll be working the tourist crowd over at the Oasis Bar and Grill, here on the island, this weekend.
These are on my short list, too. In fact, I made the croissant dough today and am going to bake the sticky buns tomorrow. I'll let you know how they turn out.
I'm really excited to try them. I did have two questions about the croissant recipe, Steve. First, should the water and milk be room temperature, lukewarm, or what? Second, when you say to hand mix to a medium dough, about how long do you mean? I kneaded mine for about 6-8 minutes, I think. Mine didn't quite make it to the windowpane stage, but I think it was about right. At least it felt good, and it rolled out well for the turns.
gaaarp, the water and milk should be at a temperature such that the final dough will have a temperature of around 76ºF. To calculate the temperature of the milk and water (I mix the two together), see my post with a link on this thread:
The time it takes to mix to a medium consistency is going to be dependent upon, among other things, the flour you use. Six to ten minutes seems to be a reasonable range. Do NOT mix to the windowpane stage. Don't forget, you will be giving the dough 3 turns, building strength into the dough with each turn. If you mixed to the windowpane stage, the dough would be too elastic to roll out by the third turn.
I baked these this weekend, and they came out every bit as good (and bad) as the recipe would lead you to believe. I mean, c'mon, sticky buns made with croissant dough! As Ina Garten would say, how bad can that be?
As promised (or threatened), here are some pix. First, the buns as they came out of the oven, while still in the pan:
Then, after being turned out:
Oh, yeah, they are THAT good. Finally, my little one waiting for me to put the camera down so we can have dinner. Don't call Social Services, but the kids said it was the "best dinner ever!"
This recipe takes a bit of time, but it is well worth the effort. Your family will have a new favorite.
Warning: don't expect to make these "just once". At least not if your family has anything to say about it!
Did you put glaze in all the cups (even the ones without dough)? I added a brief addendum to the blog post, mentioning that the recipe for the caramel glaze produces more than is needed for a single batch of buns. The remainder can be refrigerated for later use.
Steve, I didn't put glaze in the empty cups, but I probably went a little overboard on the glaze in the cups with dough in them (I didn't measure it, but I'm pretty sure they had more than 2 tsp each). I did have leftover glaze, which I'm sure to find a good use for. It seemed like, if I had actually measured the glaze, it might have been almost enough for two batches.
...I'm going to try those today...Will report back once my kids gobble them up. :-)
Thanks,
Mark
Charlene just told me that they're going on my near future "To Bake" list. I've still got the peanut bread near the top of my list...soon.
Hope all is well,
Howard
Howard, I always knew Charlene had good taste. After all, she married you, didn't she! :)
SteveB
http://www.breadcetera.com
P.S. - Are you sure you didn't steal your new avatar photo from the book jacket of Capt. Julio Juan Gonzales' latest book "Riverboat Gambling for Dummies"?
I'm in the market for a good horse. I'm thinking about something along the lines of a golden Palomino, like Roy Rogers' horse Trigger. Same Trigger he and Dale Evans used to ride off into the sunset on in all those old Republic Pictures movies. I'm also really interested in finding one of those black and silver studded saddles, like the one the Cisco Kid used to flash around Dodge City.
On a more serious note. My case of marked cards (with the secret green decoder visor) just arrived via UPS from the Dunwoody school book store. Looks like I'll be working the tourist crowd over at the Oasis Bar and Grill, here on the island, this weekend.
Hang in there and keep that oven hot,
Howard
♫ "I've got a horse right here, his name is Paul Revere..." ♫
SteveB
http://www.breadcetera.com
These are on my short list, too. In fact, I made the croissant dough today and am going to bake the sticky buns tomorrow. I'll let you know how they turn out.
Mark and gaaarp, I'm looking forward to hearing how your buns look (well, THAT didn't come out right!).
SteveB
http://www.breadcetera.com
Well, if you insist. But just this once.
I'm really excited to try them. I did have two questions about the croissant recipe, Steve. First, should the water and milk be room temperature, lukewarm, or what? Second, when you say to hand mix to a medium dough, about how long do you mean? I kneaded mine for about 6-8 minutes, I think. Mine didn't quite make it to the windowpane stage, but I think it was about right. At least it felt good, and it rolled out well for the turns.
gaaarp, the water and milk should be at a temperature such that the final dough will have a temperature of around 76ºF. To calculate the temperature of the milk and water (I mix the two together), see my post with a link on this thread:
http://www.thefreshloaf.com/node/8046/humidity
The time it takes to mix to a medium consistency is going to be dependent upon, among other things, the flour you use. Six to ten minutes seems to be a reasonable range. Do NOT mix to the windowpane stage. Don't forget, you will be giving the dough 3 turns, building strength into the dough with each turn. If you mixed to the windowpane stage, the dough would be too elastic to roll out by the third turn.
SteveB
http://www.breadcetera.com
"ROTFLMAO" just had to say it.... you guys are so funny!
Sylvia
I baked these this weekend, and they came out every bit as good (and bad) as the recipe would lead you to believe. I mean, c'mon, sticky buns made with croissant dough! As Ina Garten would say, how bad can that be?
As promised (or threatened), here are some pix. First, the buns as they came out of the oven, while still in the pan:
Then, after being turned out:
Oh, yeah, they are THAT good. Finally, my little one waiting for me to put the camera down so we can have dinner. Don't call Social Services, but the kids said it was the "best dinner ever!"
This recipe takes a bit of time, but it is well worth the effort. Your family will have a new favorite.
Warning: don't expect to make these "just once". At least not if your family has anything to say about it!
Hey gaaarp... nice buns! :)
Did you put glaze in all the cups (even the ones without dough)? I added a brief addendum to the blog post, mentioning that the recipe for the caramel glaze produces more than is needed for a single batch of buns. The remainder can be refrigerated for later use.
SteveB
http://www.breadcetera.com
Steve, I didn't put glaze in the empty cups, but I probably went a little overboard on the glaze in the cups with dough in them (I didn't measure it, but I'm pretty sure they had more than 2 tsp each). I did have leftover glaze, which I'm sure to find a good use for. It seemed like, if I had actually measured the glaze, it might have been almost enough for two batches.
Thanks for a great recipe!
Phyl