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How-To

Flaky, Buttery Sticky Buns

Chilled croissant dough makes these pastries better than any cinnamon roll you’ve ever tasted

Fine Cooking Issue 18
Photos: Holly Stewart
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When Kathleen Stewart lived in Berkeley, California, in the late 1970s, she would join the long line of people waiting to buy the warm, yeasty pastries–affectionately known as “morning buns”–sold at a bakery called La Farine. Needless to say, the pastries were devoured on the spot. Years later, as she was preparing to open her own bakery, Stewart asked the owner of La Farine how she made those memorable treats. “Croissant dough,” she replied. “It’s just croissant dough.” Stewart undertook the task of learning to make croissant dough, which seemed very difficult at first. Soon she not only mastered the technique, she discovered how to use that dough to make her own sticky buns that were totally different from the “uninspired cake-like cinnamon rolls that seem to be everywhere.”  Now she is going to share her recipe and, more important, her technique, with you. She will take you through every step of the process, carefully and calmly; she is very good at explaining why things are done in certain ways in this recipe. Six pages of photographs with accompanying captions supplement the text and give us a very clear idea of what the dough should look like at various stages. “The preparation is foolproof,” Stewart reassures us, “if you’re willing to take your time and follow all the steps with care.” Featured recipe: Downtown Bakery’s Sticky Buns.

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  • user-5308133 | 12/17/2020

    I’ve made it every year since 1997– they are amazing. I have let the dough rise for longer (always in the fridge) and never had an issue.

  • cclark8174 | 02/28/2020

    Has anyone made this recipe? I make croissants sometimes and am intrigued by this. Can you do it over a longer time period?

    Thanks

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