The World’s Best Sticky Buns

Nothing delights the Sisters more than warm, gooey sticky buns straight out of the oven on a Sunday morning. This year, we had the wonderful opportunity to offer baked goods to our community for Easter morning. We spent a good part of the weekend preparing over 50 pans of sticky buns. This year, I came up with a new recipe that we all decided was probably the very best sticky buns we have ever eaten. The comments back to us confirmed this was true. Even though I’d like to keep this recipe a secret, I thought we’d share it with you.

You won’t regret surprising your loved ones with these wonderfully fluffy and sinfully delicious breakfast treats! They are wonderful to eat year ’round!

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The World's Best Sticky Buns
SERVINGS
24sticky buns
CHANGE SERVING SIZE
sticky buns
COOK TIME
2hrs
PREP TIME
30mins
READY IN
2 hrs30 mins

Ingredients

Instructions

For the Dough:
  1. Dissolve yeast in very warm water and let sit for 5 mins
  2. Add ingredients in order listed above.
  3. Add flour (dough will be slightly sticky, but should pull away from side of bowl).
  4. Mix together the yeast dough, cover and let rise, until doubled in size in a warm, draft free place (approx.1 - 1 1/2 hrs) or overnight, covered, in the refrigerator)
Assemble:
  1. For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Divide in half, setting aside half the caramel for the filling.
  2. Using three 9-inch cake pans that have been sprayed with Pam, equally divide the rest of the caramel topping over the bottom of the pans. Scatter the pecans or walnuts over the caramel mixture and set aside.
  3. Dust your work surface with flour. Divide the dough in thirds. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
  4. Divide the remaining caramel mixture into thirds and evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
  5. Starting with the long side, roll the dough into a log. Roll it over until the seam is underneath. Pinch the seam together with your fingers
  6. Using a sharp knife, cut the log into 1 ½ -2 inch rolls.. Arrange the rolls over the nuts in the prepared pan, so that the swirled cut edge is facing upward.
  7. Repeat with the rest of the dough and filling.
  8. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
  9. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  10. Preheat the oven to 350 F and bake for roughly 35- 40 minutes, or until golden brown and firm in the center.
  11. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. Enjoy warm!

Challah Bread

This year Good Friday and the start of Passover were on the same day—-a rare occurrence given the difference between the Gregorian calendar used by most Western countries and the lunar calendar observed by the Jewish faith. Indeed, the Seder plate used during the first night of Passover tells the dramatic story of the Israelites’ exodus from slavery in Egypt and includes reminders of their captivity: bitter herbs to signify the bitterness of slavery, haroset which is a reminder of the mortar used between bricks, a shank bone to remember the Passover sacrifice and an egg which represents the new life promised to them after the Red Sea crossing.

Borrowing from our Jewish roots, our own Good Friday dinner was a cross-section of the Judeo-Christian traditions that mark this holy season of the year. Beginning with a candle lighting and blessing at 6:45—the official start of the eight-day Passover festival—and continuing with the meal which included some dishes found at a traditional Passover Seder table including Matzo ball soup, roasted chicken (with haroset stuffing), marinated green beans, Israeli couscous and tabouleh salad. Also gracing our table was one of our year-round favorites: fresh Challah bread baked that afternoon. While Challah—and dishes containing yeast—are not eaten during Passover, we couldn’t help ourselves! This braided bread is so delicious and beautiful to look at and made an honorary appearance on our Good Friday Passover table. Best when eaten fresh, this versatile bread is also wonderful toasted the next morning day. Try out the recipe below and see for yourself!

With wishes for a joyful conclusion for the Passover and Easter seasons, we look forward to the promise of new life this spring!

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Challah Bread
SERVINGS
3loaves
CHANGE SERVING SIZE
loaves
COOK TIME
30mins
PREP TIME
15mins
READY IN
1 hr15 mins

Ingredients

Instructions

  1. Combine the first three ingredients to dissolve the yeast. Let sit for 5 min. or until foamy.
  2. Add the next 4 ingredients and then the flour and salt, adding as much flour as you need for the dough to start pulling away from the side of the bowl.
  3. Remove to a floured surface and knead until the dough is no longer sticky.
  4. Place in an oiled bowl, turn over once, cover and let rise until doubled in bulk.
  5. Divide dough into 9 balls and roll each ball into a “rope” using your hands.
  6. Braid 3 ropes together into 1 braided loaf of bread and continue with the other 6 ropes, making 3 loaves in all.
  7. Let the bread rise again.
  8. Make an egg wash and brush on the bread and bake in a 325º oven until golden and cooked through, about 30 min.

Hot Cross Buns

One of our favorite Lenten traditions here at the C of J is the baking and sharing of Hot cross buns on Good Friday a.m. First attributed to a 12th century monk, it has blesses countless numbers of believers over the years. This meaningful little act is a significant way of remembering and acknowledging our Lord’s death on the cross on our behalf.

There are many legends connected with this tradition. One of my favorites is that a fresh baked bun hung in your kitchen window will bring blessing upon all the baking done there throughout the coming year.

Each year I intend to do this, but before I get to it every bun has disappeared.

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Hot Cross Buns
SERVINGS
1dozen buns
CHANGE SERVING SIZE
dozen buns
COOK TIME
25mins
PREP TIME
30mins
READY IN
3hrs

Ingredients

Instructions

  1. Dissolve the yeast by sprinkling it over the very warm water and add a pinch of sugar to activate.
  2. Heat milk in a medium saucepan over low heat until about 100 degrees F. (but no more than 110 degrees)
  3. In a mixer, fitted with a dough hook, add the warmed milk to the yeast mixture.
  4. Plump the raisins (or currants) and citron in the microwave with a little orange juice; cool and set aside
  5. To the yeast & milk mixture add the remaining sugar, melted butter, egg yolk and extract.
  6. Add the salt, nutmeg, cinnamon and ginger to the mixture and continue kneading.
  7. Add the flour, 1 cup at a time, until the dough starts pulling away from the sides of the bowl.
  8. Remove the orange juice from the raisins and citron and discard.
  9. Add the raisins and citron to the dough and mix well. The dough should be slightly sticky and not dry.
  10. Knead until soft and elastic, about 8 min. Shape into a ball.
  11. Brush the inside of a large bowl with butter. Put dough in the bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hr. 30 min. **
  12. To form the rolls: Pam a 9x13” pyrex pan. Turn the dought out of the bowl and roll into a log. With a dough cutter or sharp knife, divide the dough into 12 equal portions. Roll each of these pieces into a round bun shape, tucking the edges under.
  13. Place them seam side down in the prepared pan, leaving a little space between each roll. Cover the pan with plastic wrap and let rise in a warm place until the rolls are doubled in size, about 45 min. or longer.
  14. Meanwhile, preheat your oven to 350 degrees F. and prepare your egg wash.
  15. Prepare glaze: In a mixer, combine powdered sugar, milk and vanilla or almond extract and oil until smooth (the oil will give it a high gloss). The icing should be quite thick. If too runny, add more powdered sugar. Transfer icing to a pastry bag or a ziplock bag with a corner snipped off.
  16. Remove the plastic wrap from the top of the rolls and brush the buns with egg wash. Bake rolls until golden brown and puffy, about 25 min. (an instant read thermometer inserted into the roll should read 190 degrees F.)
  17. Ice buns with a thick cross shape on the top of the warm buns and serve.

Gluten-free Honey Oat Bread

We have quite a number of Sisters in the Convent who have celiac-sprue or gluten allergies. Buying gluten free bread can be extremely expensive and well, frankly, you might as well be eating cardboard! We have wanted to find a recipe for quite a while that is healthy, inexpensive to make and tastes like real homemade bread. This recipe fits the bill. It’s high in fiber from the oat content, easy to make and tastes wonderful! It’s especially lovely toasted with butter and jam. Most oats are gluten free — check the label to be sure. The only reason they wouldn’t be is if they are manufactured in a factory where they also make products with gluten. We are so fortunate to have a company that supplies us with oats, so this bread costs literally nothing to make. You can find xanthum gum in the health food aisle of the supermarket — don’t leave it out — it’s an “all natural” emulsifier and you need it as a binding agent when baking without gluten.

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Gluten-free Honey Oat Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
45minutes
PREP TIME
20-30minutes
READY IN
2hours

Ingredients

Instructions

  1. Sprinkle the yeast over the hot tap water in the bowl of a standing mixer and let sit for a few minutes, until the yeast is active and bubbles start to form on the surface.
  2. If you're using whole oats, blend them in a food processor or blender until they're pretty fine (as fine as you can get them) to make the oat flour.
  3. Once the yeast is active, add the oil, honey, corn starch, white rice flour, xanthan gum, and oat flour to the mixer and beat until combined.
  4. Add the salt and eggs and beat for a few minutes until fluffy.
  5. Pour into two well greased 9 inch loaf pans and allow to rise for about 45 minutes until doubled (only fill the loaf pans about 2/3 - 3/4 full - any excess can fill up a smaller loaf pan). Sprinkle the top of the loaves with some oats.
  6. Preheat the oven to 350ºF. Once the loaves have risen, cut a few slits in the top with a serrated knife.
  7. Bake for about 45 minutes. Allow to cool before slicing.

Tasty Pumpkin Rolls

Our Convent bakers are always thinking ahead and experimenting — their thoughts and ideas are often very innovative! This week they were totally into Thanksgiving and enjoying it thoroughly. They assured me that I would be pleased with the final outcome of their efforts and how right they were! I had heard pumpkin being mentioned so I was expecting a pumpkin dessert of some sort. Instead they produced the tastiest dinner rolls which could not have pleased me more — whimsical little pumpkin-shaped creations, each complete with its own stem. I can’t wait to see the smiles on every person as they gather around the table this year.

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Rating: 3
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Tasty Pumpkin Rolls
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
12-15 minutes
PREP TIME
40min + rising
READY IN
approx. 2hours

Ingredients

Instructions

  1. In a bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
  2. Turn out the dough onto a lightly floured surface. Divide into 24 evenly-sized pieces. Working a few at a time, roll each piece of dough into a 12-inch rope on an un-floured surface. Before shaping, lightly dust ropes with flour, and then, with floured hands, turn each one into a pumpkin.
  3. Create a small loop in the rope with a long tail on one side and a short tail on the other. Wrap the long tail around the edge of the loop 2-to-3 times. Hold the remaining end of the long tail on the bottom-side of the loop with a finger to keep it from unraveling as you continue to work. Wrap the other tail around the edge of the loop, tucking it through the center of the loop.
  4. Pinch both of the ends together where they meet on the bottom side of the loop. If you’re not happy with the look of any of the rolls, simply set them aside for about 10 to 15 minutes and reshape. Place finished rolls on parchment lined baking sheets. Cover rolls loosely with plastic wrap and let rise for about 10 minutes.
  5. Just before baking, brush rolls with an egg wash for a shiny look or butter for a matte finish. Insert a sliced pecan into the center of each roll, pressing so the pecan touches the pan. In an oven preheated to 400° F, bake rolls for 12 to 15 minutes, rotating halfway through baking time. Rolls should be golden brown and gently firm to the touch. If not serving right away, shorten the baking time by several minutes and finish baking right before eating.

20161012_191406pumpkin-rolls01 pumkin-rolls02

Syrian Pita Bread

Years ago before pita pockets, as we now know them, had become so common and readily available commercially, they were a regular everyday staple in our home. We called these Syrian bread, because we had an authentic Syrian neighbor who baked it regularly for her household and taught my mother how to make it. I have many happy memories of helping my mother shape the dough into the round loaves. I loved watching these magically puff up into inflated discs in the oven as they baked; and then settle back down into their original shapes after they came out of the oven and cooled.

Always we would roll some of the bread up into towels while still warm; when it cooled this way it had a much chewier texture which I especially liked just with plain butter. However there are so many ways to enjoy it. Sisters particularly love it stuffed with fried or roasted eggplant and fresh sliced tomatoes, roasted onions, peppers, and zucchini or yellow squash slices, with a sprig of fresh basil.

Another favorite way we eat it is split in half, brushed with oil, herbs of choice, onion salt and grated Parmesan. Then baked in 400 degree oven for 5-10 minutes until brown and crisp. It is a fun bread to bake and a fun bread to eat in whatever way you like.

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Rating: 3
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Syrian Pita Bread
SERVINGS
6-8pitas
CHANGE SERVING SIZE
pitas
COOK TIME
5-7mins.
PREP TIME
1 1/2hrs.
READY IN

Ingredients

Instructions

  1. In a small bowl dissolve the yeast and the sugar in the water and allow to get bubbly.
  2. In a food processor, pulse the flour with the salt.
  3. With the machine on, pour in the yeast mixture and then the oil and process until the dough forms a ball.
  4. Turn the dough out onto a lightly floured work surface and knead it a few times.
  5. Form the dough into a ball.
  6. Lightly oil a bowl with olive oil.
  7. Transfer the dough to the bowl and turn to coat
  8. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.
  9. Take the dough and divide it up into 6-8 sections.
  10. On a floured surface, shape the dough into little flat circles.
  11. Heat your oven to 475 degrees Fahrenheit.
  12. Baking the breads 2-3 at a time bake them for 5-7 minutes. Just till they turn a nice golden brown.
  13. Take them out the oven, let them cool and then ENJOY!

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