On 23 Jun 2008 00:23:21 GMT, Barry Harmon <johnfrum@[EMAIL PROTECTED]
>
wrote:
>Boron Elgar <boron_elgar@[EMAIL PROTECTED]
> wrote in
>news:15pt54ls48qi9pj6pr324a1stb4dhg208c@[EMAIL PROTECTED]
>
>> On 22 Jun 2008 23:23:17 GMT, Barry Harmon <johnfrum@[EMAIL PROTECTED]
>
>> wrote:
>>
>>>Boron Elgar <boron_elgar@[EMAIL PROTECTED]
> wrote in
>>>news:aqlt54pg24ft8v1dh7aoh43j3pbnf2brdf@[EMAIL PROTECTED]
>>>
>>>> http://www.flickr.com/photos/25648800@[EMAIL
PROTECTED]
>>>
>>>No trip to Beijing for you!
>>>
>>>Good looking breads, especially the sticky buns. How did they taste?
>>>
>>>Barry
>>
>> Heavenly, I must say. With all the careful eating/dieting, I had only
>> one quarter of the smallest one, but no one else was so worried and
>> they scarfed 'em. I sent some off to friends this afternoon as I was
>> afraid to keep them in the house.
>>
>> I must say that using a sourdough base and then retarding overnight in
>> the fridge really gives a deep, rich flavor.
>>
>> Boron
>>
>
>Were the stickies soft or did they turn a bit crusty? My recipe turns a
>bit crusty and it bothers the dickens out of me.
>
>Barry
This was similar to a challah or brioche dough, although sweetened
with honey and sourdough based. Additionally, I brushed the rolls and
the top of the loaf with egg wash, so the surface of the loaf and the
crust was similar to what one would have on a challah. A bit of a
crust, but a very delicate and thin one.
Granted, the rolls were then upended so the gooey part was on top, but
they looked cute before I turned them, too. The gooey pecan part did
get a sugary crispiness to them.
Boron
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