One of my new favourite things is taking our mixing bowl down from the cupboard, peeling back our red-striped tea towel, and seeing a yeasty dough that has doubled in size from when it went in and has lots of little bubbles on top. It feels miraculous every single time, the fact that yeast and time actually worked their magic and created something new.
My second-favourite new thing is watching the dough expand even more as soon as heat gets involved, through our tiny toaster oven’s little window. I made these sticky buns at night, far too late for sweets really, but that didn’t stop my boyfriend and I from sharing two, warm from the oven with one plate and two forks. Our original plan was to split only one, since it was 10:30PM after all, but they were just that good.
Bread #3: The World’s Easiest Sticky Buns by Minimalist Baker
Changes: We aren’t able to get vegan butter, so for this recipe I used the regular kind. I switched out soy milk for the almond milk. We were low on butter so I fudged the measurements for the filling and glaze a little bit. I also didn’t include the pecans because we didn’t have any.
Notes: The glaze definitely needs all the recommended butter in order to actually get sticky. Our glaze was kind of absorbed into the buns and so these didn’t have that lovely sticky glaze on top of them. Thus, these were not-so-sticky buns. I also think they would be nice with the pecans but were good without them.
Review: Really great. I think these would be such an impressive and delicious thing to make for a brunch. They’re simple to make but have great results.
