Comments on: Sticky wickeds. http://blog.kingarthurflour.com/2008/02/11/sticky-wickeds/ Hot Stuff from King Arthur's Hearth Sun, 07 Sep 2008 18:59:33 +0000 http://wordpress.org/?v=2.3.1 By: Amanda http://blog.kingarthurflour.com/2008/02/11/sticky-wickeds/#comment-2099 Amanda Thu, 10 Jul 2008 04:37:42 +0000 http://blog.kingarthurflour.com/2008/02/11/sticky-wickeds/#comment-2099 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 <strong>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</strong> 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 http://blog.kingarthurflour.com/2008/02/11/sticky-wickeds/#comment-860 Alissa Mon, 05 May 2008 15:26:59 +0000 http://blog.kingarthurflour.com/2008/02/11/sticky-wickeds/#comment-860 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. 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.

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