Yesterday was a fast day and for me (other than reflecting on the days meaning) I am busy dreaming about what I am going to make to eat to break my fast on!
For years now, since the days of my singlehood, my great friend and next door neighbor Rivky Eisenberg has hosted a communal friends and family -after-the-fast meal. Where she generously can feed, sometimes up to 15+ people , a delicious gourmet home cooked extravaganza. Rivky normally spends that day in the kitchen up to her elbows in dough and flour making gourmet dairy delicacies, and for the last 8 years or so, I have gotten into the fun of cooking and baking things we crave and dream about for after the fast.
This year was no different – other than Rivky E has been the best of friends and has generously shared we me and you KS fans, her most AWESOME recipe for Sticky Buns!
From Rivky E. – To read more great post visit her at www.yumkosher.com
Fasting seems to bring out the creative chef in everyone. All day we think about what it is we are going to eat, and, of course, our dreams far surpass our capacity. After a fast, my husband and I usually entertain invited and uninvited guests, and last night was no different. I am usually in the kitchen the better part of the day preparing for the feast, but since my friend, Sarah Lasry-Leizerowski offered a (humongous) side of herb encrusted salmon and a stupendous quiche (which I am craving right now!), and yet another friend was bringing eggplant parmesan, wraps, sushi, cheese blintzes and mini potato knishes, there wasn’t much for me to do save for setting the table and making an onion soup.
But how can I just make almost nothing on a fast day? At 4:00pm, I decided to put up a dough for cinnamon sticky buns which I had made once before for my friend’s sons’ Bar Mitzvah. The recipe was from the Simply Recipes Website and served warm out of the oven it was outrageous! I doubled the recipe and timed one to come out of the oven shortly before serving time, and I put the other one (raw) in the freezer for another time. This recipe is not difficult and worth every moment of effort. It was the highlight of the meal and Sarah was not joking this morning when she said we were in a food-induced coma from all the yummy food last night!
Cinnamon Sticky Buns Recipe
- 1/4 cup warm water (105° to 115°)
- 1 (1/4-ounce) package active dry yeast
- 1/3 cup sugar
- 3/4 cup milk
- 4 Tbsp. unsalted butter, plus more for greasing
- 3 large egg yolks
- 1 Tbsp. finely grated orange zest
- 1 1/4 teaspoon. salt
- 4 to 4 1/4 cups all-purpose flour, plus more for dustingFilling:
- 1/2 cup firmly packed light brown sugar
- 1 Tbsp. ground cinnamon
- 4 Tbsp. unsalted butterTopping:
- 3/4 cup firmly packed light brown sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. honey
- 1 Tbsp. light corn syrup
- 1 1/2 cups (6 ounces) coarsely chopped pecansDirections1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Soften butter to smear consistency; keep separate.3 Roll dough out into a 12″ x 18″ rectangle. Brush with softened or melted butter and sprinkle with all of the cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9″ x 13″ pan and sprinkle pecans on top.5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise. You can rise till double in size or refrigerate overnight if you want to bake them fresh for breakfast. If you do, remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats.6 Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
About the Author: Rivky Eisenberg is a self-taught Pastry Chef who is famous for her Cheesecakes and Dairy Pastries . As the sole owner and baker of the very successful mail order Cheesecake business The Viennese Table, Rivky is also an accomplished food writer and overall Grand Dame of the Kitchen. You can see Rivky’s recipes and kitchen tips and foodie reviews on kosherstreet.com and her new blog Yumkosher.com