The Proof and the Pudding by Henle Jim;

Author:Henle, Jim;
Language: eng
Format: epub
Publisher: Princeton University Press
Published: 2015-03-13T16:00:00+00:00

Dot with the remaining butter, sprinkle the remaining sugar, dribble some more molasses, and sprinkle on the raisins (as many as you like).

Roll up the dough starting with the long edge.

Slice the roll into 16 pieces and place them cut-side up (or down) in the pan.

Let the buns rise until they’ve puffed a bit, then bake at 450° for 25–30 minutes.1 How long you bake depends a lot on the pan you use.

Notes:

• You should be able to avoid undercooking. Press in the middle. If it’s spongy, it should cook longer.

• You may be able to avoid burning. If you’re using a glass pan, look at the bottom.

• But my experience is that this stuff is wonderful no matter what. Sometimes I burn it. It’s great! Sometimes I take it out too soon and it’s a little goopy in the middle. It’s great!

• These buns aren’t as sweet as commercial buns. They aren’t overly greasy either. They have a nice crunch; it takes a little muscle to eat them. This is good—after the effort of eating a few, you feel you’ve earned a few more.

• You can vary the nut and the fruit. Almonds (sliced) and dried cherries is a lovely combination. Before rolling, sprinkle on 1/4 teaspoon of almond extract.

• Another excellent combination is chopped hazelnuts and dried apricots.

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