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Sunday, December 23, 2007

Sticky Buns were hot in Cambridge, Mass eatery during this throw down

Sticky Buns were hot in Cambridge, Mass eatery during this throw down and for that matter every morning. I watched Bobby Flay battle Joanne Chang at her Cambridge bakery on 12/23/2007 during a throw down TV episode.
But it was very interesting to first read about her graduation from Harvard U in applied mathematics and then she went culinary working. Since I do a lot of cooking and was fortunate to work on 3 astronomy education projects at Harvard during the 1980's and 1990's, I was interested to know more.
I looked up and found more information about this Harvard grad.


This sticky buns battle features her recipe against his recipe (see below). And who won?
Joanne won with her better texture, fluffiness, light silky while Bobby's had cinammon, almonds and orange glaze.

Hey now I know how to make them so I might even try them like the recipes below. Then hopefully my wife will say "nice buns, hon".
Joanne Chang's Sticky Buns Recipe courtesy Joanne Chang
See this recipe on air Sunday Dec. 23 at 1:00 AM ET/PT.

Show: Throwdown with Bobby Flay
Episode: Sticky Buns

1 recipe Brioche dough, recipe follows
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
Goo, recipe follows
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick. Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Serve with Cafe au Lait.
Brioche Dough:
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
Place in a container and cover well.
Proof in refrigerator for at least 6 hours.
Shape, cover, proof for several hours at warm room temperature.
Preheat oven to 350 degrees F.
Egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
1/2 pound butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.

Sticky Buns Recipe courtesy Bobby Flay, 2007
See this recipe on air Sunday Dec. 23 at 1:00 AM ET/PT.

Show: Throwdown with Bobby Flay

Episode: Sticky Buns

Softened butter, for bowls and baking pan
For the glaze:
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, finely grated zest
1 cup sliced almonds, lightly toasted
For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup plus a pinch granulated sugar, divided
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Butter a 9 by 13-inch baking pan.
For the glaze:
Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
For the dough:
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
Whisk flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on floured work surface until soft and elastic, 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour.
Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.
For the filling:
Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

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