Slow Simmer

Food for thought

  • Comments

A terrible beauty – brioche sticky buns

April 11th, 2010 at Sun, 11th, 2010 at 9:33 pm by dennisbox

Made sticky buns today for my son Chris.

So good and so bad, but I must find some way to live my life through my children. He said the buns were great.

I spent two days making the buns, and I changed the process this time.

First I made brioche dough, around 3 to 4 cups of flour, couple sticks of butter and yeast. This time I used brown sugar for the molasses content and buttermilk for the complexity of flavor. I added a small amount of cinnamon and nutmeg.

After a couple of rises, I refrigerated overnight.

In the morning I rolled it out, put sugar and cinnamon with a small amount of all spice, rolled it up and cut into buns. I spread a butter and brown sugar caramel sauce on the bottom of the pan, placed the buns closely together. One more rise and cooked for 20 minutes.

Nuts, raisin and all sorts of things can be added.

A terrible beauty was born.

April 24, 1916 marks the date of the Irish rebellion. The day inspired W.B. Yeats’ poem “Easter 1916″ - and the line, “All changed, changed utterly: A terrible beauty is born.”

Editor of the Maple Valley/Covington Reporter

More articles by  >
ABOUT COMMUNITY BLOGS: Community blogs are written by volunteers. They are members of our community but not employees of this site or newspaper. They have applied or were invited to blog here but their words are their own and are not edited by the editor or staff of this site, and have agreed to abide by our Terms of Use. The authors are solely responsible for their content. If you have concerns about something you read on a community blog, please contact the author directly or email us.

COMMENTING RULES: We encourage an open exchange of ideas in the PNWLocalNews.com community, but we ask you to follow our guidelines for respecting community standards. In a nutshell, don't say anything you wouldn't want your mother to read.

So keep your comments:

  • Civil
  • Smart
  • On-topic
  • Free of profanity

We ask that all participants own their words by logging in with their Facebook account. It's a simple process that will take seconds and helps keep our comments free of trolls, cranks, and “drive-by” commenters. We reserve the right to remove comments from anyone using screen names, pseudonyms or false identities. Please see our FAQ if you have questions or concerns about using Facebook to comment.