Short-Cut Flaky Sticky Buns - Powerful Handmade site

Short-Cut Flaky Sticky Buns

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Short-Cut Flaky Sticky Buns

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When you might be within the temper for one thing candy and flaky, puff pastry with the rest turns out to do the trick. Without spending hours at the turns, go for Maida Heatter’s “counterfeit” model, a easy bitter cream and butter dough that, whilst marginally much less wealthy and flaky than “the actual factor,” will indubitably paintings in a pinch.

These pastries are very similar to tender-crispy rugalach. If you favor raisins, a extra conventional filling would have flooring raisins added to the cinnamon-sugar.

At a look

Prep
Bake
Total
Yield
about forty-eight 1 half of” to two” cookies

Ingredients

  • 1 half of cups King Arthur Unbleached All-Purpose Flour
  • 1/four teaspoon salt
  • half of teaspoon baking powder
  • 1 cup (16 tablespoons) unsalted butter
  • half of cup bitter cream

Sugar Mix for Rolling

  • half of cup sugar
  • 1 tablespoon cinnamon

  • 6 1/four oz King Arthur Unbleached All-Purpose Flour
  • 1/four teaspoon salt
  • half of teaspoon baking powder
  • eight oz unsalted butter
  • four oz bitter cream

Sugar Mix for Rolling

  • three half of ounce sugar
  • 1/four ounce cinnamon

  • 177g King Arthur Unbleached All-Purpose Flour
  • 1/four teaspoon salt
  • half of teaspoon baking powder
  • 227g unsalted butter
  • 113g bitter cream

Sugar Mix for Rolling

  • 99g sugar
  • 7g cinnamon

Instructions

  1. In a medium-sized blending bowl, whisk in combination the flour, salt and baking powder. Cut within the butter till the combination resembles coarse cornmeal, then stir within the bitter cream.
  2. Turn the combination out onto a frivolously greased paintings floor and knead it in short, simply till it holds in combination. Roll it right into a 12″ x 16″ rectangle, fold in 3 (like a industry letter), turn the dough over and provides it a 90° flip, and repeat the rolling and folding procedure.
  3. Wrap tightly, and kick back for a number of hours, or in a single day.
  4. Preheat the oven to 400°F. Lightly grease a baking pan or line it with parchment.
  5. Remove the dough from the fridge, and unwrap it.
  6. In a small bowl, combine in combination the sugar and cinnamon.
  7. Sprinkle each side of the dough with the cinnamon sugar, and roll it right into a 12″ x 16″ rectangle, sprinkling with further sugar as had to stay the dough from sticking. Sprinkle any ultimate sugar over the dough if you find yourself executed rolling, passing the rolling pin over the sugar to “grind” a few of it into the dough.
  8. Starting with an extended edge, roll the dough right into a log, and slice it into roughly forty-eight 0.33″ slices.
  9. Bake for eight mins, till the sugar has melted at the backside, then flip over and bake for five mins longer, for an excessively crisp cookie. If you favor a softer cookie, bake for 10 to 12 mins with out turning. The bottoms might be caramelized, and the tops comfortable.
  10. Cool at the baking pan for three mins, then take away to a cord rack to chill utterly. Store for up 2 weeks in an hermetic container.
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