Tuesdays with Dorie: Pecan Sticky Buns

I had to start this post with a picture to show how amazing these sticky buns are. Yum! 

These are quite a bit of work but definitely worth it. I know I haven't made too many recipes from this cookbook yet but these were my favorite so far. 

Please visit our hosts to view the full recipe:  Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.

This first step in this recipe is to make the brioche dough. Once again, I am thankful for my KitchenAid stand mixer. Some bakers made this dough by hand but I cannot imagine having to do all that kneading! It took 15 minutes in my mixer and she was emitting a burning smell but fortunately did not overheat. The brioche recipe makes enough for two batches so I put half in the freezer. 

The next day I tackled the rolling part. I am lacking in counter space in my kitchen so tasks like rolling out dough are always challenging, but I managed. I must say I found the instructions in the book to be extremely vague for someone who is not an experienced baker. I am so glad I watched the clips from the episode on youtube because I would have completed folded the dough wrong. I would always recommend watching a video if it is available! I put my pecan "logs" in the freezer to chill.

After chilling, I cut them into pieces for baking. The recipe recommends 7 rolls per log but I cut mine into 9 pieces, and I think they could have been even smaller, however, you would need to have more prepared pans to bake them in. Once in the pan, the rolls have to rise again, then they can (finally) be baked. 

Ready for the 2nd rise

 I really hate having to wait for my treats so this was difficult since it was a multi-day process and I was so excited to see the results. These are SO DELICIOUS and worth the wait. I managed to share one with my friend and she loved it so much she immediately asked for the recipe.

Tuesdays with Dorie: Hungarian Shortbread

Wow, I have been really slack this month, huh? I made both of the TWD recipes but I've just been too lazy to do the write ups. Good thing we have an extra Tuesday this month!
Please visit our lovely hosts to see the full recipe--1smallkitchen and  The not so exciting adventures of a dabbler….
I read all the comments about this recipe in advance so I knew it wouldn't be what I think of as shortbread, a crunchy, buttery, cookie. This are a softer, filled bar and some people liked that aspect but some didn't.
I like to follow the recipes so I made the rhubarb "jam." I had to call around to find the rhubarb since it isn't something commonly found at the markets here. Fortunately Harris Teeter had some! The jam came out much thinner than typical jam--it was more like a puree. I'm not sure if that is how it was supposed to be or not.

I made the jam the day before and then tackled the shortbread dough. This recipe calls for freezing the dough and the grating it in two layers. I thought this was very unusual but I guess it does serve to make the finished product lighter in texture. I used my box grater and it was really not too much of a hassle.

Layer 1

Add the rhubarb jam

Layer 2

Hot from the oven

As you can see below, you can barely even see the rhubarb jam. It basically incorporated into the bar. I would have preferred a more distinct jam layer but these were still yummy.

These are super buttery and rich so definitely a once in a while treat!