Sweet Dough Explosion — Artisan Breads Every Day

I recently found myself with family unexpectedly coming to town. I wasn’t sure who would be here, how long they would stay, or whether we would be eating here or at restaurants. Flush with my recent audience with Peter Reinhart and my success making his sticky buns recipe, I decided that I would mix up a big batch of sweet dough and at least have breakfast covered. When I say big batch, I mean a double batch. Enough to make at least four recipes.

I mixed up the dough, then grabbed my dough bucket and packed it in. The recipe says to make sure there is enough room in the container for the dough to double. No problem, as the dough bucket holds more than six quarts, and the dough barely reached the two-quart mark. I put the dough in the refrigerator for an overnight rest. When I opened the fridge later that evening, I was surprised at how much the dough had grown already. But, again, I wasn’t concerned, as I knew there was plenty of room in the container and the dough does most of its rising at the beginning, when it is still warm.

So imagine my surprise when I found this beast in my refrigerator the next morning:

The top and bottom were both bulged way out, but to its credit, the container held. I donned an oven mit and popped the seal.

With that bit of excitement behind me, I used half the dough to make creamy caramel sticky buns and, at my daughter’s request, cinnamon rolls.

The sticky buns were every bit as good as the first two batches I made from Peter’s recipes. In fact, I liked the creamy caramel buns as well or better than the honey almond ones.

With all the hubbub around here, I didn’t get a picture of the cinnamon rolls after they had been topped with  cream cheese frosting, so you’ll have to trust me when I say they looked and tasted fantastic. I didn’t think I could love another sweet as much as sticky buns, but these rolls were amazing.

A few days later, I made crumb cake with half of the dough that was left.

It was really good, too, but it couldn’t hold a candle to the cinnamon rolls or sticky buns. I had some fresh blueberries, and I was going to put them on the crumb cake, but I forgot. Had I remembered them, I think the crumb cake would have stood up well next to the other sweet dough recipes.

By this time the family had gone, and my sweet tooth was more than satiated. So I froze the rest of the sweet dough to use another day. My father-in-law just brought us several quarts of fresh blueberries from his bushes, so that day may be soon.


  1. November 17, 2010 at 10:41 pm

    […] tasted sticky buns baked by Peter Reinhart himself; and having baked Reinhart’s sticky buns, twice; and having grown up in Lancaster County, PA, where sticky buns are standard breakfast […]

  2. August 23, 2010 at 2:15 pm

    […] phrase – I had no idea what to use it for. I figured a plain crumb cake would be too dry (as gaaarp noticed), so I was looking for something […]

  3. August 23, 2010 at 7:16 am

    […] cream cheese frosting from Peter Reinhart’s “Artisan Breads Every Day” had gotten rave reviews I decided to tackle this recipe, too. I haven’t been successful with the BBA Challenge […]

  4. ap269 said,

    August 9, 2010 at 12:17 pm

    Never mind, I have the book right in front of me now and have found the chream cheese frosting. Will try this recipe soon ;o). Right now, the 7 Grain and Seed Bread is rising!

  5. ap269 said,

    August 9, 2010 at 7:18 am

    How did you make the cream cheese frosting? Is there a recipe in ABED? I don’t have the book at hand right now…

  6. Kayte said,

    July 30, 2010 at 9:10 am

    Oh, sure, rub it in…make me regret that drop in visit to Ohio again…LOL. These look fantastic. Now, when is the next round scheduled? Let’s see, we have a swimming trip visit to OSU in the not too distant future…that can’t be THAT far away. Seriously, good eats over here with all your breads.

    • gaaarp said,

      July 30, 2010 at 5:16 pm

      Columbus is a bit of a drive, but still closer than Indiana. If, I mean, when you come out in October for the Nick M. classes, I’ll be sure to make something special.

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