I’ve baked quite a few things from Carole Walter’s fabulous book, Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight, but if I had to pick one favorite so far, it would be a particular dough. A dough that takes literally minutes to make. A dough that freezes exceedingly well, and can be used to make many different pastries. And a dough whose taste and texture approach or exceed that of homemade Danish pastry, with a fraction of the time and effort.
Sound interesting? It’s Walter’s rich sour cream dough, or simple sweet dough, which can be used interchangeably. The difference between the two is that the former uses milk, while the latter uses sour cream. The end result is a rich, tender, flaky, and flavorful yeast bread that can be used to make braids, tea rings, buns, kuchen, sticky buns, cinnamon rolls, etc. If I have some milk or sour cream that need to be used up, I make a batch of this dough (or two), and freeze it. It is phenomenal.
A few weeks ago, I made the Dimpled Sugar Cake. I suspect that dish will make rare appearances in my house, BECAUSE WE ATE THE WHOLE THING IN ONE DAY. No wonder I have to spend so much time at the gym. For a great picture of the cake, and a review of Walters’ book, check out Ivonne’s blog. Ivonne describes the Dimpled Sugar Cake as “heaven in a pan.” To be honest, I was too busy eating the buttery, brown sugary creation to try to stage a decent picture.
Recently, I decided to try the crumb buns. These are little pillows of warm, yeasty goodness, sprinkled with a streusel topping (I used my own recipe). I pulled the dough out of the freezer the night before, and let it thaw in the refrigerator. In the morning, I shaped the buns, let them rise for an hour, and baked them. If you wanted to, you could shape them the night before and keep them in the refrigerator overnight, ready to pop in the oven the next morning. Is that great, or what? Note: the streusel topping that I made is not terribly sweet – if you like it very sweet, add a bit of white sugar to the mix.
These buns are my entry for this month’s Bread Baking Day #12, created by Zorra, and hosted by Aparna of the wonderful vegetarian blog, My Diverse Kitchen. Her choice this month was “small breads.” Be on the lookout for her roundup of everyone’s entries. And be sure to check out Susan’s weekly YeastSpotting roundup at Wild Yeast Blog. Recipe after the jump . . .
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