Sunday, April 29

Pineapple Walnut Sticky Buns

Things that I learned this weekend:

1) Just because the cab company says they will be outside in 15 minutes, doesn't mean they're even coming. Not even in 30 minutes. Not even tomorrow.
2) Cabs won't go near my neighborhood at 4 PM on a Friday.
3) When you miss your bus to DC it's probably a blessing in disguise because now you have to take the train that you were too cheap to just book in the first place.
4) Amtrak is $94 to DC from Philadelphia and it's probably worth every penny. Despite being ridiculously over priced.
5) Saki bombing with awesome people is a really good way to forget about all of this nonsense.
6) It's not really summer yet. Joke's on me. Brr.
7) Pancakes that are made with oats and yogurt taste like little circles of oatmeal. Adding berries doesn't help. Covering them in syrup does.
8) I should have just made this for breakfast instead.
9) Silver cleaning really is a smelly process.
10) Being that I should be vacuuming right now, I think I really do have procrastination issues.
11) Having a clean house and warm sticky buns is a really great feeling. I am so domestic.

The thing about making sticky buns is that you shouldn't do it if you want to leave your house. It should be reserved for those special Sundays when you're going to stay home doing laundry anyway and you really need to vacuum.

It takes around 3 hours to make sticky buns. 4 if you're like me and you get distracted. It's not all active time; the dough has to rise of course. But there are 3 components to make (dough, filling and topping) and you have to shape and roll the buns.

And then of course, you'll want time to devour them.

Pineapple Walnut Sticky Buns
Makes 15 buns


1/3 c sugar
1tsp salt
4 1/2 tsp dry active yeast
1c very warm milk
4 c ap flour
1/4 c butter, softened

1 c packed brown sugar
1/2 c butter, softened
1/2 tsp corn starch
1 1/2 c chopped pineapple (if you are using frozen, defrost first and drain)
1/2 c chopped walnuts

2 tbsp butter, melted
1/2 c chopped walnuts
1/3 c packed brown sugar
1 tsp ground cinnamon

For the dough: In a large bowl, combine yeast, salt and sugar. Pour warm milk over top and whisk to combine. Wait 5 minutes. You won't see bubbles as is typical for activating yeast, but you will be able to smell and feel the warmth of the yeast activating. Add flour, butter and egg. Stir until combined. Transfer dough to a lightly floured surface and knead for 5 minutes, or knead with a dough hook for 2-3. Transfer dough to a lightly oiled bowl and cover lightly with plastic wrap. Allow the dough to rise for 1 1/2 hrs or until it has doubled in size.

Towards the end of the dough rising process (I waited about an hour), melt 1 c brown sugar and 1/2 c butter over low heat. Add corn starch and pineapple. Raise the heat to medium, then bring to a boil, stirring constantly. Pour into the bottom of an ungreased 11x9 pan. Add 1/2 c chopped walnuts. Set aside.

Mix together 1/3 c brown sugar and 1 tsp cinnamon. Set aside.

After dough has fully risen, punch it down, then turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle about 15" x 10". Coat the rectangle with melted butter then spread the brown sugar-cinnamon mixture out on top. Sprinkle with the remaining walnuts.

Starting with the longer (15") side, roll the dough up tightly into a spiral. Cut the roll into 1" pieces. Arrange these pieces in the 11X9" pan, setting slightly apart. Cover the pan and buns loosely with plastic wrap and allow the buns to rise for another 30 minutes.

During this time, preheat the oven to 350 degrees. Once dough has risen the 2nd time, bake the rolls for 30-35 minutes. Remove from the oven and allow to set for a few minutes. Then, turn the rolls out onto a serving platter (I used a spring form pan, this way I could put sides back on it for storage). Best served warm. Or snacked on throughout the day.

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