This morning we went to a Mother’s Day brunch at my sister’s house. Towards the end of the time there, I looked at my daughter L and saw she had a pale red rash all over her arm and cheek and was scratching her thighs. Looking closer, I saw the tell tale dots of poison ivy. Being highly allergic myself, I thought about a nightmare night coming up of her scratching and not being able to sleep (thus me not being able to sleep). I was in a bit of a panic.
When we got home, I got her in the bathroom to have a closer look and to wipe off the hydrocortisone cream we had applied earlier. As I was wiping, I saw the rash was disappearing. Then I looked at the washcloth and saw a red stain. I then remembered that I had cleaned up a little bit of red paint that the kids were playing with at my sister’s house. OMG, this was only paint! I was so very thankful!
This was a wonderful Mother’s Day for me. I am thankful that I have a wonderful family; my husband and kids, my sisters and their family and friends, my mom, my sister’s in-laws, my SIL and her family, and my in-laws.
Boy did this take a lot of time to make. I started on Friday and finished on Sunday. If there had not been so much rising and resting and freezing and refrigerating time, I probably could have done this recipe in 3 hours tops. But noooooooo. There was so much of the rising and resting and freezing and refrigerating and the fact that I needed it for Sunday brunch, that I had to start 3 days in advance.
The only problem was I could not use the timing suggestions from the recipe. Instead I had to use more visual clues to determine how long to mix the dough. Oh and aromatic clues. Like when I smelled something and turned off the food processor only to discover that it was heating up the dough in the center of the mixing bowl. Immediately I removed the dough and kneaded it a bit on my granite countertop. It cooled down right away. Then I patted it into a beautiful eggy buttery ball of dough and let it rise twice, the last time in the refrigerator overnight.
The next day I removed the dough from the refrigerator, rolled it out to the required rectangular shape, added butter, and folded the dough. Repeated. Then put the folded doughs into the refrigerator.
A little later, I removed each dough, rolled them out to 11″ x 13″, brushed with egg, then sprinkled with cinnamon sugar and pecans, and finally rolled the dough into a log, and put into the freezer overnight.
This morning, we slept late (7:30am), because the kids had slept overnight at my mother’s house. This was a WONDERFUL Mother’s Day present. Thanks Mom!!!!! But as a result, I got a late start finishing the sticky buns. And I had wanted the kids to help me with this final part, since they had been too busy playing when I was doing the earlier parts of the recipe. So, I finished the recipe alone.
I removed the logs from the freezer, allowed them to thaw slightly, and then cut them into 7 slices each. Then I spread one stick of butter between the two 9″ cake pans and sprinkled each with 1/2 cup of light brown sugar. The recipe called for one stick of butter per pan, but it was just too much butter for me and I had to reduce the amount. Next I let the slices sit in the pans to rise again for 2 hours. That really did not happen so well and I was concerned that it would affect the final outcome.
While the buns were rising, I drove to my mom’s house to pick up the kids. It was then that my mother offered me her 4.5 qt white KitchenAid stand mixer. How nice was that! Thanks Mom!!!
Back at home I had to wait to preheat the oven before putting them in. This was 10:20am and we were due at my sister’s house at 11am. And since the buns had to cool before traveling with them, I knew we would be late for brunch. But there was nothing I could do.
We made it to brunch. Everyone loved the sticky buns, of course. I especially liked the pull-apart-ness of the brioche dough. I would make the brioche again. But the sticky buns, I don’t think so. It was so time intensive and I am not one to eat things that sweet. Maybe if someone asked me to do it, I would. But I think I can live without them.
Next month’s recipes are a mystery right now. But we still have one more Tuesday in May where we will get to pick our own recipe to make. I am leaning towards something non-sweet. Maybe another brioche. I don’t know yet. Check back soon!