I’m a sucker for sticky buns, with lots of nuts, and the gooier the better. It’s one item I buy at the local bakery instead of making myself. To improve what is already good, I warm it a tad and add butter. Calories, you bet! Who cares, when it is an occasional treat. Continue reading “My Weakness”
It’s National Sticky Bun Day. I looked at the calendar last night to see what today’s subject was and woke up this morning thinking of a sticky bun. One of my favorites in any situation.
What makes a perfect sticky bun? The bun itself must be soft, easy to pull apart and be rolled with cinnamon between the layers. The topping should be a drippy, sugary, caramel goo, with so many nut pieces (I prefer pecans) you can barely see the bun. Now if you can have this, and have it warm, you have a bit of heaven. Too finalize the enjoyment, a good cup of hot coffee as an accompaniment would be my choice. Oh, and if the topping is the right amount of drippy, a moist towelette to clean the hands when done eating, would be a good idea.
Any sticky bus is good, but some are better than others. I have had some that were a week old (I like to stretch and savor my package from the bakery) that were still wonderful. On the other hand, I have had some right from the bakery, that were hard, the goo was crystalized, and the nuts almost mushy. At least the flavor was there. I can’t imagine who picked the above picture, there aren’t any nuts!
If you follow my posts, you know I generally bake my goodies from scratch, but in the case of a good sticky bun, with a yeasty flavor, I don’t take the time. Some parts of me are lazy and want to be waited on. I’m already dressed, most often I write in my pj’s, I think I will leave you now and go to Leo’s bakery for the best sticky bun in my locale. Enjoy your day.
Sue Spitulnik 