Tuesdays with Dorie: Pecan (Walnut) Sticky Buns

Warning: This recipe is not for someone on a diet, or someone even THINKING about going on a diet.  There are at least 4 sticks of butter in these sticky buns (I lost count after 4).  I'm sure the name came from the sweet gooey stickiness surrounding the pastry, but I really think it's because you may as well stick the butter right on your buns!

The recipe begins with a Brioche dough, a sweet flaky bread pastry.  I was unfamiliar with this bread and the technique of folding the butter into the dough.  I didn't take many pictures of the process, because, well, it wasn't pretty.  I think I added about 1/2c more flour during the time I was supposed to hear the "slapping" of the dough.  It would slap the sides of the bowl as soon as I added the flour and then it would stop?

This recipe is also not quick.  The dough has 2 rises, one of which should be overnight, and the buns need time to rest, freeze and rise again.  Goodness these buns are high maintenance!

And My Critic says:  WHEN are they going to be done?! Haha, finally he got to taste and of course says he prefers a cinnamon roll.  UGH - I'm so tempted to whip out Pillsbury next time for him.  I don't know if I'd make these again, but I'm glad I did.  I still have one log of dough to use for house guests.

Was anyone brave enough to calculate the calories?

Well, I'm leaving this week with a HUGE appreciation for anyone that makes these from scratch.  And if I haven't talked you out of making them, jump over to Eat Drink Man Woman Dogs Cat by Lynn and Cookies on Friday by Nicole for the recipes.

Tuesdays with Dorie: Pizza Rustica

As some of you read this Tuesday morning I will be delivering a speech to a large group of peers.  This is the first of its kind and I am trying not to throw up thinking about it.

I made this on Saturday as another way to put off preparing for said presentation.  I began by making the ricotta cheese. Yup, you read that right.  It's super easy-give it a try.

Fresh Ricotta (with one egg added)

Then I mixed in all the other ingredients: rest of eggs, prosciutto, mozzarella, pecorino, and a handful of freeze-dried salad herbs because I didn't have parsley.  I actually did have parsley, but didn't find it until after the fact.

Cheese Mixture

The crust recipe called for butter or lard.  I had lard on-hand.  Don't judge.  It came together lovely in the food processor.

I rolled out the bottom crust into a somewhat-round circle.  I really need to get one of those pie crust measuring mat things.

I placed it into the pie plate and patched as necessary.  Then I rolled out the top piece and sliced it with a ravioli cutter my Critic had in the utensil drawer.  I knew I loved him for a reason :)

And My Critic Says: Not my cup of tea. Too quiche-y.

I on the other hand liked it a lot!  Then again I do like quiche.  I loved the sweet crust and the savory filling.  It was perfect for breakfast the next morning, and I plan to share it with 2 friends; Amy and Abi :)

For the recipe, please visit Emily of Capitol Region Dining and Raelynn of The Place They Call Home.  Check back in two weeks for Lemon Pound Cake, which I'm really looking forward to!

Tuesdays with Dorie: Rugelach

This week's recipe was Rugelach.  Living in the Northeast, I've had them on numerous occasions and like all different kinds.  A few years back I attempted to make them around the holidays, and they were just okay - so I hadn't made them since.  But I was super stoked to give it another whirl.

Wax paper made it easy to roll out and measure

I already had planned on making two different kinds - Apricot (for me) and Cinnamon/Sugar (for my Critic), but then I went to Trader Joe's and saw dried figs and Fig Butter.  From the jar, "Fig Butter? Don't be confused...there is no butter in it!  To be a butter, a spread must contain more fruit than sugar...which results in the very concentrated fig flavor you find in this wonderful spread."  And it's very tasty.

For the apricot I used Apricot Preserves.  I just didn't feel like making the Levkar.

Ready to roll...I did half nuts, half without.

And because I was feeling even more ambitious, I did the cinnamon/sugar version as well as a Nutella one!  So, in all I ended up with 4 different kinds - each with and without nuts for the nut-free friends, but I can't promise a nut crumb didn't sneak in.  There's my disclaimer.  Just saying...

After they were all baked and cooled (thank you, double oven), I tried one of each.  For testing purposes, of course.  I have to say the Apricot are my fav, then Nutella, and tied for third are the Fig and Cinnamon/Sugar.  Nutella would have been first, but I'm still on chocolate overload after the tartlets.

And My Critic says: Why do they look different? (Not rolled in the traditional crescent-shape).  Two thumbs up!  (He originally only wanted the Cinnamon/Sugar ones, but I convinced him to try the Apricot.  I mean, they're rolled in so much sugar you can't even taste the fruit!)


If you'd like to try making them for yourself, check out fellow TWD members Jessica of My Baking Heart and Margaret of The Urban Baker.  Up next = Irish Soda Bread