Tuesday, 10 July 2012
Further adventures with sticky buns
A friend recently told me about a stall at her local market in W.A that sells frozen, bake-at-home pastries. She bought some maple walnut scrolls or some such delicacy, which she was then able to whisk out of the freezer and bake as a treat at a later date. I thought that was absolutely genius.
I also thought it was very achievable at home. Why not make a batch of buns some day when I was quietly at home, freeze them, and then bake them on a day with less time?
I made my usual sweet bun recipe (without dried fruit) filling it with a mixed spice butter. I'd planned to just do cinnamon, but there was less cinnamon in the jar than I'd thought, so I added 1/2 tsp nutmeg and 1/2 tsp ground cloves to the 1 tbs cinnamon I did have.
I put the buns in a foil baking tray, covered it tightly with foil and put it straight in the freezer.
Several days later, we had an "away day" for work. Some workplaces go paintballing, some do a day trip to Bruge. We go to David's house and actually spend most of the day working. I thought freshly baked sticky buns would facilitate the process. I took the frozen tray of buns with me, stuck them in the oven (his oven door is hinged at the side, which took me by surprise) and half an hour later we had elevenses.
So - given the distance between my freezer and David's house, the buns had 2 1/4 hours to thaw and have their second rise before they were baked. They didn't have quite as much ovenspring as normal, but I actually think that was the fault of the yeast - I ran out of instant dried yeast, and made up the quantity with regular dried yeast and I don't think it is as effective.
This was very successful. I think next time I'll make a bigger batch so I can have a few trays tucked away for those moments when a sticky bun would be a good thing.