Comments on: Sticky wickeds.

By: Trudy

Trudy — Sat, 21 Nov 2009 14:18:07 +0000

Has anyone ever figured out a recipe for Persian Buns or Pershing Rolls; the deep fried kind with the glaze on them?

I’ll add this to the list of customer observations to consider developing our own recipe. In the meantime, try this website for your recipe search, www.hungrybrowser.com. Irene @ KAF

It’s on my list, Trudy - I researched their history, know exactly what they are, simply haven’t gotten around to trying them yet. Give it a try, if you like - they’re deep-fried cinnamon buns drizzled with raspberry icing…. PJH

By: Natalie

Natalie — Mon, 16 Nov 2009 16:17:41 +0000

We call these caramel rolls and no one knows what I’m talking about! SO yummy and decadent!

By: Amy

Amy — Tue, 27 Oct 2009 01:45:23 +0000

I’d like to second the request for a recipe that replicates the Persian! My husband and I were in Thunder Bay, and we ended up visiting The Persian Man bakery twice to buy these delicious cinnamon buns. And we were never able to agree if the frosting flavor is raspberry or strawberry - the flavor isn’t very strong, but if I had to, I’d guess strawberry.

Traditionally, Amy, it’s raspberry. And it’s on my list of projects for this winter, so hopefully I’ll figure it out before too long! PJH

By: Wanda

Wanda — Sat, 28 Mar 2009 19:58:52 +0000

Does anyone know how to bake a Persian bun? Supposedly only a Thunder Bay (Ontario) bakery makes them & the recipe is a secret. It can’t be such a secret….there are only so many ingredients in a bun. They are oval bun with a pink strawberry or raspberry icing on top. We don’t have a recipe for those but they sound delicious! Molly@KAF

Hi Wanda - I’ve done extensive research on Persian Buns. They were originally called Pershing Buns, a World War I response to Bismarcks (a jelly-filled doughnut). Gen. Pershing led the Allied troops against Germany. Far as I can make out, they’re a deep-fried cinnamon bun topped with icing. When I used to enjoy them at the Camden Home Bakery in Camden, Maine (yes, they’d traveled beyond Canada), they were a large, flattish, moist, iced cinnamon bun. I do believe they were deep-fried, too; the bun part was rather like a yeast-raised doughnut. I’ve always meant to make them, just haven’t yet. Maybe you’ve finally given me the impetus to figure them out once and for all! PJH

By: Amanda

Amanda — Thu, 10 Jul 2008 04:37:42 +0000

I would love to make these quickly for breakfast.
Up to what point in the preparation can I make this the night before?
Can they also be made to a certain point and then frozen?
I’m hoping that all I would need to do is pop them in the oven the next morning!

Thanks

Hi Amanda,

You can prepare the buns all the way up to the second rise (the rise in the pan) and then place them in the fridge. Take them out in the morning and check them. They may need a little rise time on the counter as you preheat the oven.

If you want to freeze the buns, bake them to 80% done, then cool completely, wrap well and freeze. When you are ready to have them, bake at the same temp until the internal temp of the buns is 190 F.

Happy Baking!
MaryJane @ The Baker’s Hotline

By: Alissa

Alissa — Mon, 05 May 2008 15:26:59 +0000

I love sticky buns! I can’t wait to try this recipe. Although here in Pennsylvania Dutch Country their buns are typically drier than those you get at the mall, some restaurants will slice the buns in half, spread on the butter and grill them. Wonderful.

I have a few questions about the sticky bun sugar. I bought some but it got hard on me. Is there anything I can do to soften it? Microwave, apple, bread or terracotta disk?

Also, do you have any other recipes for the sticky bun sugar so I can use it faster?
Thanks.