March 10, 2015
Confession time. I'm an Alpha Baker, a Bread Baker and an Executive Cookie Maker who is following Weight Watchers. Yes, it's true. I cannot go through all this without allowing myself one of everything that I bake, so I make allowances as I go. So far, I've lost 8.6 lbs in 4 weeks. Not bad, all things considered. I have to admit though, these Caramel Buns have me very concerned. Brioche, cinnamon, raisins, and brown sugar is a very dangerous combo. I forget my name at one sniff. The night before I baked them, I worried that I'd lose control. Then I considered, maybe I should allow myself the insanity; jump off the wagon with full intention. Let go. Wait! I said. Calculate it. Maybe they won't be so bad. For anyone who knows the Points Program, 1 Caramel Bun (with the caramel) is 9 points. I'd survive 1, mind you, 3 Caramel Buns would equal my entire day's worth of food in points. I had two and lots of salad for the rest of the day. My husband ate the rest, and still weighs 162 lbs (soaking wet).
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Dough starter.
Finished brioche dough.
Finished brioche dough.
Pushing the dough into place.
The first envelope fold.
Pushing it into another rectangle.
The second envelope fold.
Rounding the corners.
The filling without the pecans.
Soaking the currants.
Pans are prepared.
Toasting pecans.
Dough just out of the fridge. It continued to rise in spite of the cold.
Getting started.
Rolling.
Making sure the dough isn’t sticking.
Now it’s the right size.
Washing with egg.
Sprinkling the filling.
Starting the roll-up.
Pressing the roll together.
Rolling the dough.
Pressing it to 12 inches.
Pastry can smell fear. No fear here
Filling the pan with sticky buns.
Just before baking.
After baking. Final internal temp was 207 degrees.
Making the caramel. Love this stage.
OMG. This is what I live for. I gave in. I ate two, then went to dance Tango. Caramel Buns–have mercy The Finer Cookie
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Kimberlie 2017-01-08
Dough starter.
Finished brioche dough.
Finished brioche dough.
Pushing the dough into place.
The first envelope fold.
Pushing it into another rectangle.
The second envelope fold.
Rounding the corners.
The filling without the pecans.
Soaking the currants.
Pans are prepared.
Toasting pecans.
Dough just out of the fridge. It continued to rise in spite of the cold.
Getting started.
Rolling.
Making sure the dough isn’t sticking.
Now it’s the right size.
Washing with egg.
Sprinkling the filling.
Starting the roll-up.
Pressing the roll together.
Rolling the dough.
Pressing it to 12 inches.
Pastry can smell fear. No fear here
Filling the pan with sticky buns.
Just before baking.
After baking. Final internal temp was 207 degrees.
Making the caramel. Love this stage.
OMG. This is what I live for. I gave in. I ate two, then went to dance Tango. Caramel Buns–have mercy The Finer Cookie
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Paul 2017-01-08