Yes, the dough was sticky. I didn't use a food processor - easy to mix by hand. Bun Appetit Bakery is more than a Bakery The Bun Appetit Bakery has many baked goods and you can get great breakfast foods, lunch foods, coffee, and meet people. I don't have a food processor so I just kneaded by hand. So, so, so good. This is just for the dough ( I didn't have dates and subbed orange marmalade mixed with toasted cardamon, ginger, nutmeg, and cinnamon. (Dough should not be sticky or tacky.). Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. Bring 2 quarts salted water to a boil and add baking soda. Preheat oven to 325°. I decreased the amount of brown sugar like another reviewer and I honestly could go without the glaze since the dates themselves are already pretty sweet. Took a long time but turned out delicious and I would definitely make again. Sprinkle remaining ¼ cup (packed; 50 g) dark brown sugar over purée. Stir in onion to coat, then add beer and bring to a simmer. https://www.bonappetit.com/recipe/cinnamon-rolls-with-cream-cheese-glaze Roll out dough into a rough 8" square. Prob should have known that considering it's a recipe with yeast. Thanks so much for visiting our site! Roll out dough to a 12" square about ¼" thick. Add 2 Tbsp. Brush buns with egg and sprinkle with sea salt. Line a rimmed baking sheet with parchment paper and spray with nonstick spray. (If your kitchen is cold, you can let the buns rise in a turned-off oven with its light on.). Recipes you want to make. With the motor running, stream in buttermilk mixture. Our danish dough is second to none, and your customers will truly enjoy the eating experience. Fresh pastry, hand delivered in baskets to retailers in the Los Angeles area. Great recipe! For more information and to ask questions, head to our baking forum. Bon Appétit Restaurant Lunch & Dinner Menu. My name is Jay Byrd, co-owner of Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. Place 2 Tbsp. Tender and gooey. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. baking soda in a food processor to combine. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Fold in half into an 8x4" rectangle, then fold rectangle over itself to form a 4" square (this is the same folding process you did before). I'd like to try with the weighted measurements next time, or to just add a little extra liquid at the onset. All in all a keeper. A quick note on substitutions: The places where you can tweak this recipe to suit your preferences (and the contents of your pantry) are the filling and the glaze. https://bonappetitbox.com/blogs/our-blog/french-style-burger-recipe Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. © 2021 Condé Nast. These turned out so good! To make the date filling, bring 1½ cups water to a boil in a small saucepan. Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really. Fold dough over onto itself to make an 8x4" rectangle, then flatten it slightly and fold over once more to make a 4" square. Cinnamon-Date Sticky Buns with Vanilla Glaze | thebrookcook I found the recipe straightforward and well-tested as everything went perfectly. Since this is bread, I also used bread flour to great results; my dough was sticky (solved with oiled hands and bench scraper) but it had wonderful structure and elasticity. Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. The dough was VERY sticky. For a recipe that takes two days, you better effin' love cinnamon rolls or be forever indebted to someone who really wants them. These were definitely a labor of love, as other reviewers have mentioned, but I had no problems with the recipe and the buns turned out absolutely delicious. Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Loosely cover with plastic wrap and let stand 10 minutes. As they proof, the buns will start to touch (this is what you want so that when then bake they rise vertically in the oven. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Divide dough into 10 pieces. Then, cut a long string of floss and, with one end on each hand, carefully slide it under your log. Yes, cutting the rolled-up dough into 9 slices gave me anxiety. Some blueberries thrown on half for good measure) I also didn't have a food processor so did this by hand. Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée. DO AHEAD: Pork filling can be made 5 days ahead. Restaurant recommendations you trust. Place dates in a small bowl. Loved these! envelope active dry yeast (about 2¼ tsp. vegetable oil in a small microwave-safe bowl (it won’t get smooth and that’s okay) and heat in the microwave in three 10-second bursts until just about body temperature (it shouldn’t feel hot or cold to the touch; an instant-read thermometer should register about 98°). Subbed 1/2 tsp of cinnamon up edges and pinch together to create a.! Or tacky. ) back toward you, roll dough away from,... Cute flecks, but it soaked right in recipe with yeast with bread … https: //bonappetitbox.com/blogs/our-blog/french-style-burger-recipe:. 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