May 15, 2012

PECAN STICKY BUNS - BAKING WITH JULIA

English / Italiano



Can you smell it? There's a scent of brioche in the air. The group “Tuesdays with Dorie – Baking with Julia” has been baking and kneading and mixing forever ! This Pecan Sticky Buns recipe has been time consuming and ...well, how am I going to tell you that despite the lovely picture I've taken, the end result didn't meet my expectations? 

Let's me explain: the brioche texture was perfect, but its taste was a bit fade (I would increase the salt and sugar amount). The sticky topping was too sweet, too sticky, too much for me. When I first read Julia's recipe I had a kind of “déjà-vu” as last year I've made some Monkey Bread, which didn't impress me at all. 
What scares me is that my uncontrollable sweet tooth has let me down...this time! (Renée, it must have been the sight of the words “Weight Watchers” on your post :-) !) 

Lo sentite quel dolce profumino di brioche che c'é nell'aria? E' il gruppo Tuesdays with Dorie – Baking with Julia” che sta cucinando, impastando, mixando... Questa ricetta dei "Pecan Sticky Buns" richiede il suo tempo e ...beh, come dirvi che nonostante l'allegra foto che ho scattato, il risultato finale non mi ha completamente soddisfatta.

Ora vi spiego: la consistenza e la struttura della brioche mi son sembrate perfette, ma il suo gusto un po' blando: secondo me, manca di zucchero e sale. La glassa collosa di brown sugar (tipo di zucchero con gusto di melassa) e burro era troppo dolce, troppo collosa, troppo di troppo. La prima volta che ho letto la ricetta di Julia ho avuto un "déjà-vu": la ricetta mi ricordava un po' quella del "monkey bread" preparato tempo fa e che purtroppo non mi era particolarmente piaciuto (sempre a causa della glassa).
Quello che mi preoccupa di più però è il fatto che son nata golosona, ...ma questa volta  la mia golosità mi ha voltato le spalle! (Renée, probabilmente è a causa di queste due parole "Weight Watchers"  che ho letto sul tuo blog!). 

That's the way to make it:
This brioche is made following a two-step dough making process:  
First step: make the sponge (in this recipe it's made with milk, yeast, egg and all-purpose flour. I've used 1/2 all purpose and 1/2 spelt flour) and let it ferment for 40 minutes. 
Second Step: make the final dough:  the sponge is added to the rest of the ingredients.

Ecco come si procede: 
La brioche si deve preparare in due fasi:
1. fase: fare il lievitino e lasciare fermentare per 40 minuti circa.
2. fase: l'impasto finale: il lievitino viene aggiunto al resto degli ingredienti


The final dough included 6 ounces of butter (approx 170 gr) which I've unmercifully cut down to 60 gr of butter and 110 gr of plain yoghurt. 
Did it work? How was the brioche texture? Since curiosity killed the cat and probably the baker as well, please scroll down and look at the last picture (but don't forget to come back). What do you think? Does it look like yours? (THIS IS THE POINT YOU WERE READING BEFORE YOU SCROLLED DOWN!) ← little help! 
1 teaspoon of Kosher salt (I had to replace the Kosher with regular salt - ½ teaspoon - as I wasn't able to find Kosher salt anywhere where I live) and 1/3 cup of sugar were not enough for me. I had the feeling the dough missed something, and probably the sweet topping is supposed to compensate it. The next time I'll bake this brioche I'll make sure to add more sugar and salt (I said brioche but not Pecan Sticky Buns!).  

I 170 g di burro dell'impasto finale li ho modificati senza farmi troppi scrupoli con 60 gr di burro e 110 g di yogurt naturale. 
Se ha funzionato? Come son venute la consistenza e struttura della brioche? Se proprio non riuscite ad aspettare, scorrete verso il basso e guardate l'ultima foto (mi raccomando, poi però tornate qui!). Cosa ne pensate? E' venuta come la vostra? (QUESTO E' IL PUNTO CHE STAVATE LEGGENDO PRIMA DI SCAPPARE A GUARDARE L'ULTIMA FOTO!)     piccolo aiutino! 

1 cucchiaino di sale Kosher (ho dovuto sostituirlo con ½ cucchiaino di sale da cucina, in quanto non riesco a trovarlo!) e 65 gr di zucchero sono un po' pochini. L'impasto è risultato assai blando. Probabilmente il compito della glassa ultra zuccherosa è quella di compensare la pasta di brioche poco dolce. La prossima volta che la preparerò farò in modo di correggere l'apporto di sale e zucchero....  


The dough had to make two rises before being transformed into a filled log. 

L'impasto ha dovuto lievitare due volte prima di venir trasformato in un dolce salsicciotto condito.


Whaaaat?!! More butter! Yes, the laminating process for the buns required another 6 ounces (170 gr) of butter... so I started to figure out a solution:
Yoghurt? No, too liquid.
Cream cheese? No, probably too strong in taste.
Crème fraîche: why not. It's cream but with less fat than butter.
I made a mixture of butter and crème fraîche (50% - 50%) and put it back in the fridge to harden up a bit: I had to make the sticky buns believe that I was laminating them with pure butter!

Cosa?!! Ancora altro burro! Ebbene si, il processo di laminazione della pasta richiedeva altri 170 gr di burro!! Pensa...pensa...pensa...:
Yogurt? No, troppo liquido.
Philadelphia? No, probabilmente troppo gustoso.
Crème fraîche: perché no! E' crema ma contitene meno calorie del burro.
Così ho fatto una miscela di burro e crème fraîche (50% - 50%) e l'ho messa nel frigo a solidificare: dovevo riuscire ad imbrogliare l'impasto e fargli credere che lo stavo laminando con burro puro!


The filling consisted of Pecans, sugar, and 1/4 teaspoon of cinnamon. I've doubled the amount of cinnamon as I love it , but it was still not enough. I think 1 to 1 ½ teaspoon should be better. 
Instead of brushing the dough with an egg (it would have been the 5th) I've decided to brush it with plain yoghurt (I had done something similar with the "Revel Cake 2" and it was great!). 
Then I've rolled the dough into two logs and put them in the freezer for about 45 minutes, so that it would be easier to cut them. 

La farcitura l'ho fatta con noci di pecan, zucchero e 1/4 di cucchiaino di cannella. Ho raddoppiato la dose di cannella (l'adoro!) ma non era abbastanza! Probabilmente, per far si che la cannella si senta, ne sono necessari almeno 1 o 1 e 1/2 cucchiaini. 

Non ho spennellato l'impasto con un uovo (sarebbe stato il quinto) ma con due cucchiai di yogurt (esperimento testato e riuscito nella ricetta del "Revel Cake 2"). 
Poi ho arrotolato la pasta in due salsicciotti e messi nel congelatore per 45 minuti (diventa più facile affettarli).

Preparing the topping: 

The bottom of the pans should have been filled with... guess what? Brown sugar and 2 sticks of butter (226 gr)... Which of course I promptly replaced with 1 stick (113 gr) of butter and 113 gr of crème fraîche. I pressed the mixture into the pans, sprinkled them with brown sugar and put them in the fridge for about 10 minutes. 
Meanwhile I sliced the logs (sorry - I did not manage to have round ones!) and could feel my happiness rise as soon as I saw that the layers of "dough - butter mixture" were well visible. 
I arranged the slices in the pans making sure they did not touch each other and let them rest and rise for about 2 hours.  
They went into the pre-heated oven and when I took them out, I kind liked their shape; but as soon as I turned them over, I though: “Well, what a mess!” - and unfortunately I did not like their taste either: too sugary, sticky and, nutty for me. 
As for the modified brioche dough: oh, this one I'm going to make it again, for sure! 

La glassa:  
Indovinate un po' gli ingredienti della glassa? Brown sugar e 226 gr di burro … che ho sostituito con una miscela di 113 gr di burro e 113 gr di crème fraiche. 
Dapprima ho messo la miscela burro-crème fraîche nelle due teglie, poi le ho cosparse di brown sugar e riposte nel frigo. Nel frattempo ho affettato i salsicciotti (perdonatemi se non son venuti belli tondi) e... che gioia quando ho visto che gli strati “pasta – miscela di burro” erano ben riconoscibili! Ho disposto le “girelle” nelle teglie facendo attenzione che non si toccassero fra di loro e le ho lasciate lievitare per altre due ore. 
Cottura nel forno preriscaldato per circa 40 minuti: “Perfetti!” … ma poi, appena rovesciati un solo pensiero: “Ups, che strazio!” - e purtroppo neanche il loro gusto mi è piaciuto molto: troppo zucchero, collosi e nocciolosi! 
Ma per quel che riguarda la brioche “modificata”... oh si, quella è sicuramente da rifare!


Since not all the slices fitted into the pans, I've filled some silicon muffin forms with them.  

Look how cute they came out! What a pity that they were a bit fade! Next time ... oh yes, next time they'll be perfect! 

Please don't forget to visit the hosting Ladies:  Lynn of Eat Drink Man Woman Dogs Cat and Nicole of 
Cookies on Friday. Not only will you enjoy their blogs but also you'll find the recipe of the Pecan Sticky Buns. 

Non c'era abbastanza spazio per tutte le girelle nelle due teglie e così, con i resti ho riempito degli stampini per muffins in silicone. Guardate che meraviglia! Peccato che la brioche fosse un po' blanda! Ma la prossima volta... oh si, la prossima volta sarà perfetta! 
 

Non dimenticatevi di visitare le Hosting Ladies Lynn di Eat Drink Man Woman Dogs Cat e Nicole di Cookies on Friday. Vi divertirete a leggere i loro blogs e troverete la ricetta dei Pecan Sticky buns - in inglese. 


PS: You may be wondering why I've written the full recipe in Italian: since the book has not been translated into Italian, TWD's administrators gave me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English. I'm not handling against the rules :-)

The RECIPE is PENDING:
This time, since the recipe is 6-page long and no Italian speaking person has left a comment underneath my TWD posts so far, I'll change the rules: I won't translate and write it in full unless I receive at least 15 requests from Italian speaking persons. I am sure you all understand me and agree with me... don't you?
And now, after all this reading, please lean back and enjoy these 2 Julia Child's videos on how to make the buns:
Part one   -   Part two

PS: Dato che il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di trascrivere la ricetta per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "Hosting Ladies".

Ricetta e procedimento originali (tradotti dal libro Baking with Julia).

Ai cari lettori che non leggono l'inglese, 

La ricetta in questione è lunga ben 6 pagine e son certa che capirete che mi ci vorrà parecchio tempo ed impegno per tradurla e trascriverla tutta.
Non ho ancora avuto il piacere di leggere un vostro commento sotto le ricette di TWD Baking with Julia che ho preparato negli scorsi mesi e quindi non posso valutare se questo "lavoro extra" di traduzione abbia un senso.
Appena avrò ricevuto almeno 15 richieste di persone che non capiscono l'inglese (la ricetta è sui blog delle hosting ladies), prometto di tradurla e trascriverla proprio qui...
Vi ringrazio della vostra comprensione.

E ora, dopo questa lunga lettura, mettetevi comodi e gustatevi questi due video di Julia Child e i Pecan Sticky Buns:

Prima parte   -   Seconda parte



Dove acquistare il libro: You can buy the book from:

      


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50 comments:

  1. Sorry to hear these didn't taste as good as they look. I'm glad I opted out of this weeks recipe then. Hope to be back soon. Your dough looks perfect though Carola!

    ReplyDelete
    Replies
    1. Good morning Renee,
      Thank you for your visiting.
      Well, I did not like the topping but sooo many other "fellow bakers" loved it... So maybe your should give it the benefit of the doubt... and have a go .... Maybe!!!!

      Delete
  2. They look gorgeous. I loved the end result too but my Weight Watching mind tells me not to make them again!

    How good of you to translate the post as well!

    ReplyDelete
    Replies
    1. Hi Kate, thank you for stopping by and commenting.

      Delete
  3. You certainly took great pictures and gave a wonderful description of all the different steps of the preparation and replacements that you made - very interesting read I must say. But too bad that you did not end up liking the end result that much - but the Pecan Sticky Buns certainly look delicious!

    ReplyDelete
    Replies
    1. Hi Andrea,
      Thanks for visiting.
      This recipe was extremly time-consuming: the making of and the writing about :-) .
      I did not like the end result but could gain some experience-points - and was so pleased to see that the butter-cutting-alchimist-process worked well.

      Delete
  4. It was a ton of work..sorry you didn't care for them.

    ReplyDelete
    Replies
    1. Hi Flourchild, I didn't like the topping, but loved the modified brioche. Thank you for visiting.

      Delete
  5. Like them or not yours came out beautiful! Your brioche looks perfect! Nice Job!

    ReplyDelete
    Replies
    1. Hi Kathy, thanks for commenting and visiting. Yours look great and the herb garden: a fresh dream!

      Delete
  6. I'm so sorry these didn't meet your expectations after all that work! I was pretty happy with the dough, and can see why it is used as a base for a number of other breads and treats. But they do come out pretty, don't they?

    ReplyDelete
    Replies
    1. The brioche texture was really fine and the fact that we gain experience makes it more fun...even if the end result is not always what we expect :-)

      Delete
  7. What a great explanation of the whole process, I'm about to bake mine, I hope they turn out as good as yours!!

    ReplyDelete
    Replies
    1. I've just visited your blog and saw you managed it!
      Well done! They look great! I'm so pleased you loved them!

      Delete
  8. I really like your butter substitution idea. I'm sorry they weren't quite up to expectations. Your process pictures are amazing though!

    ReplyDelete
    Replies
    1. Hi Sara, thanks for visiting and commenting.

      Delete
  9. You're adventurous to try some substitutions, and that's admirable! I think your sticky buns look delicious. :)

    ReplyDelete
    Replies
    1. Hi Dawn, I've just stopped by, couldn't find this buns but a wonderful Banana muffin with Nutella frosting welcomed me! They must be delicious!

      Delete
  10. I love your ideas as to reducing the amount of butter. I'll have to try this in other recipes in the future. I didn't love them either... Oh well....

    ReplyDelete
    Replies
    1. ...we still have so many recipes to go. We'll surely find a tons of other we will love! :-)

      Delete
  11. Very creative to use the creme fraiche-they turned out beautifully-I doubled the amount of filling for mine and that didnt seem to be enough !

    ReplyDelete
    Replies
    1. Hi, double amount of filling? That's another reason why they look so wonderful!

      Delete
  12. I love your first photo showing all the filling layers. We enjoyed these, but won't make them often - it's a big time commitment!

    ReplyDelete
    Replies
    1. Hi Teresa, they really were a big time and butter commitment!
      I'll make the modified brioche, though! Its texture was lovely

      Delete
  13. Love the look of your cross-section bun. Delicious!

    ReplyDelete
    Replies
    1. Hi Yummy Chunklet, it was one of the first thing I did: cut it and test if the butter-yoghurt mixture did work on this dough, and it did!
      I'll see if I can remake it with sourdough...

      Delete
  14. They look great, even if the flavor was a bit of a let-down. I agree: too much work for the end result.

    ReplyDelete
  15. Your results were lovely - I am sorry these were not a hit for you.

    ReplyDelete
    Replies
    1. Thank you Cher,... never mind! I've enjoyed making them! We gain experience and that's great!

      Delete
  16. The great thing about baking so much is that you have the experience to make changes when you need to. You did just that. Congratulations! And I love your brioche muffin rolls. I took my leftover brioche dough and put it into a baking cup to bake. That was so delicious. I liked it better than the sticky bun.

    ReplyDelete
    Replies
    1. The smiles of your children on your blog are a beautiful welcome!
      I liked the brioche texture but still have to work on the salt/sugar amount.
      I love being part of this wonderful baking group: we can learn so much from each other and share our little tricks...

      Delete
  17. I used salted butter, so maybe that's why mine didn't taste flat. I love that you made mini brioches with the extra dough...so cute :)

    ReplyDelete
    Replies
    1. So...so...salted butter, that's the trick! Thanks for visiting.

      Delete
  18. I like your creativity to substitute some of the butter amount for crème fraîche!

    ReplyDelete
    Replies
    1. Thank you, oven chaos.
      I've just tried to stop by by your blog but it isn't there.... where have you disappeared? Having a little break and enjoying your Pecan sticky buns?

      Delete
  19. Replies
    1. Hi, so many friends in the group have loved them.
      Yes, maybe you really should try them.

      Delete
  20. Sorry you didn't like them more, but they look beautiful. I love the little one in the muffin cup. So cute!

    ReplyDelete
  21. this would be a very long recipe to translate into Italian! Sorry the buns weren't your favorite

    ReplyDelete
    Replies
    1. Hi Spike, thanks for visiting and commenting.
      Oh yes, this is a long one, indeed.

      Delete
  22. I like the idea of the creme fraiche subbing in - sounds good. Your bun does indeed look lovely, so I am sorry that it didn't live up to expectations.

    ReplyDelete
    Replies
    1. Hi Cake Law, thank you so much for stopping by.

      Delete
  23. Your sticky buns look perfect and I love your photography!!

    ReplyDelete

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