My Vermont Table by Gesine Bullock-Prado

Author:Gesine Bullock-Prado [Bullock-Prado, Gesine]
Language: eng
Format: epub
Published: 2023-02-09T00:00:00+00:00

Dog Team Tavern Sticky Buns

MAKES 18 BUNS

A Historic Vermont Recipe

The Dog Team Tavern was built in the 1920s by Sir Wilfred and Lady Anne Grenfell in Middlebury, Vermont, and was made a mission house in 1931. It became a tavern in 1936 and was listed on the National Register of Historic Places in 2002. It was a place of local legend. It had catered to the likes of Eleanor Roosevelt and Robert Frost. And as the years passed, it was frequented by the students of Middlebury College on parents’ weekend. It was famous for its generous portions of prime rib and its “relish wheel.” But perhaps most loved were the sticky buns, served as an appetizer. How can you not love a joint that serves sticky buns as an appetizer? Tragically, the tavern burned down in 2006 and has left a community longing for the sticky buns that once were. It’s around Thanksgiving that the online groups wax nostalgic for these sweet treats, with recipes exchanged and notes passed. The thing I love most about these is that they are soft as can be from the use of mashed potatoes and starch water from cooking the potatoes. Long live Dog Team Tavern sticky buns!

DOUGH

12 ounces (340 g) russet potatoes, peeled and cubed

½ cup (99 g) granulated sugar

2 teaspoons fine sea salt

2 large eggs, beaten

7 cups (840 g) all-purpose flour (I use King Arthur)

One ¼-ounce packet (7 g) instant yeast (I use Red Star Platinum Superior Instant Yeast)

8 tablespoons (1 stick; 113 g) unsalted butter

Oil for bowl

Nonstick cooking spray

STICKY

Butter for baking pans

2 cups (426 g) light brown sugar

1½ cups (169 g) chopped walnuts

FILLING

2 cups (426 g) light brown sugar

2 tablespoons ground cinnamon

½ pound (2 sticks; 226 g) unsalted butter, very soft

MAKE THE DOUGH

Boil the potatoes until fork-tender. Drain, reserving 1½ cups of the cooking liquid (aka starch water), and allow the reserved cooking liquid to cool. Place a drum sieve or tamis over a large bowl and press the potatoes through the sieve with a bowl or D scraper. Add the granulated sugar and the salt to the potatoes and stir well to combine. Allow to cool.

Combine the reserved cooking water and eggs in the bowl of a stand mixer fitted with the dough hook. Whisk to combine. Add the potato mixture and then the flour and yeast. Mix until the dough just comes together. Add the butter, a small piece at a time, and continue to mix until the dough is very smooth and shiny, about 10 minutes. Transfer the dough to a well-oiled bowl and turn the dough over to coat the dough completely in the oil. Cover with plastic wrap. Allow the dough to bulk ferment until doubled in size, about 1 hour. Transfer the dough to a parchment-lined sheet pan, spraying the parchment well with nonstick cooking spray. Press the dough so that it’s a rough rectangle. Refrigerate to firm up the dough, about 1 hour.

MAKE THE STICKY

Butter two 9-by-13-inch baking pans. Divide the brown sugar evenly between the two pans.

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