Tropic thunder…well, buns…

I came back from hiatus only to take another one. This one wasn’t planned though. Working more and therefore having little time for blogging. Have lots of things made just no time to post. Today is no exception but it was killing me to not have something up. So here is something.
Insert witty and sarcastic paragraph here.
Hope everyone has a nice weekend.

Pineapple-Macadamia Nut Sticky Buns

½ recipe brioche (I used this recipe here)

For the Topping:

¼ pound unsalted butter, at room temperature
1 cup packed light brown sugar
3 TBSP pineapple juice
¼ cup honey
2 TBSP granulated sugar
½ cup Macadamia nuts, finely chopped

For the Filling:
1 cup pineapple Jam

To make the topping:
In a bowl of a standing mixer fitted with a paddle attachment or with a hand mixer, combine the butter, brown sugar, honey, pineapple juice, and sugar on a medium speed until smooth. If using nuts, divide nuts evenly among the cups and sprinkle the topping over them. Place 1 heaped TBSP of topping in the bottom of each muffin cup.

Filling and Buns:

Turn dough out onto a lightly floured work surface. Using a rolling pin, roll it into a rectangle approximately 12-x-16-inches. Using a knife, spread out pineapple jam, leaving a 1-inch martin at the top edge. Starting from the long side closest to you, roll up the dough like a jellyroll. If making smaller buns, you will want to make two smaller rectangles and roll very tightly. Transfer the log to a baking sheet, cover with plastic wrap and freeze for 10 minutes. This will make cutting the buns clean and even.
Using a bench scraper or chef’s knife, cute th log crosswise into 12 pieces, or about 28 for the minis. Place a bun in each muffin cup, cut side up, or arrange them 1 inch apart in a cake pan.
Cover the dough with plastic wrap and let rise for 1 1/2-2 hours or until the buns have doubled in size.
Toward the end of the proofing, preheat the oven to 400F. Adjust the rack to the center of the oven, with the baking sheet on the lower rack to catch drips.
Bake 10 minutes. Turn down the heat to 350F and bake for 15-20 minutes more (the minis take about 10), or until the crust is golden and the topping is bubbly.
Immediately invert them onto a serving platter. If they are not removed immediately, the toping will harden, making them impossible to remove nicely.

Adapted from The Secrets of Baking by Sherry Yard

Comments

  1. Stories aren’t always necessary. Drool worthy recipes & pictures, yes, those are a necessity! :) Don’t worry about a hiatus, your readers haven’t forgotten you. :)

  2. Looks good! I loved the witty and sarcastic paragraph– some of your best stuff! :-) BTW, on your recommendation, I checked “Butter, Sugar, Flour, Eggs” out of the library and I spent so many hours mooning over it I had to buy it– and I don’t buy cookbooks lightly!

  3. Oh, good luck with all the work you have to do. Love the buns– there’s not enough pineapple recipes out there in blogland…

  4. Mmm, these look totally delicious! I totally understand the whole “life-taking-over” thing. I haven’t posted on my blog in almost TWO weeks. I hate that. Tomorrow that must change. Annnnyway, the real point is that I’m glad you found time to post these. The buns look sooo delicious!

  5. I have to agree with Erin….a pictures says a thousand words…..yum!

  6. These buns look good! Yummy!

    All the best with work!

    Cheers,

    Rosa

  7. Ahhhh it’s like I’m in Hawaii all over again. Yum!!!

  8. Patricia says:

    These buns looks sooo delicious!

    And good luck with all the work!

  9. These look lovely Peabody! We like your stories, but don’t stress out over it, they come out better when relaxed :)

  10. don’t you love that cookbook? that one gives me so many ideas.
    your buns are hot! LOL

  11. oh the flavours must be awesome!

  12. “insert witty and sarcastic paragraph here” still got a smile out of me.

  13. I got plenty of sarcastic comments this weekend, but no wit, so thanks. Buns look good too.

  14. Are we still getting charged by the word? I want a refund if I have to dream up the wit and sarcasm myself! And could I have a muffin to go with that refund, please? ;-)

    The rolls looks delish!

  15. No story necessary when you post a good recipe and pics like these. Thanks a bunch.

  16. I’ve missed you! These look fantastic and I plan on trying out that brioche recipe. I’ve been stuck on one and should try others to compare. That pineapple macadamia nut combo sounds perfect for the warmer months!

  17. Ho ho that’ll do it for me. Everything I’ve done from that book has been over the top good. Love that last gooy photo!

  18. Hope things settle down for you. Only because I’m selfish and want more posts with yummy recipes!

  19. Love the title, they look terrific, glad you were able to get these up!

  20. Okay, so I need to do some power backwards reading to find out what you’ve been up to — working ; ( Me, too. How the heck are we supposed to get the blogging done? Great recipe, peabody. I’ll have to gaze from afar since thunder thighs would make my pants not fit. Trousers aren’t exactly jammies, or sweats! sigh.

  21. That first picture is absolutely drool-worthy… Love the look of those tight spirals and high contrast between the dough and sticky pan!

  22. Nice to have a little “postcard from the road” :-) These look amazing. You’ve certainly made me hungry for more!

  23. Looks absolutely delicious and very very tasty :) xx Rico-Recipes

  24. Wow, these buns look just so yummie…sticky, love them. Nice pictures. By the way, thank you for visiting my site.

  25. Yum Yum Yum (insert something more clever to say here) :) We’ll always be here when you are!

  26. I’ll have to try this recipe… And I’m not very fond of baking with yeast!:)

  27. I’m swooning over these sticky buns…the flavor combo sounds to die for!

  28. Understand being too busy to blog, but having recipes pile up.
    Thanks for the update with these–I can’t believe I never thought of using macademia nuts in rolls like this. Love it.

  29. Ooh I love macadamia nuts. this looks lovely!

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