Sunday, 13 May 2012

TWD Pecan Buns

We began making this on Saturday morning. If there's one thing we've learned about baking is that it's better when it's not hurried.

The sponge was made, we had breakfast and so ate the eggs to make the dough. Fast forward to Sunday. We made the sponge, made the dough, let it rise, deflated it, put it in the fridge. And then read the rest of the recipe. We need another 9 hours of daytime to make the buns. It will then be 11 at night. We have to leave for the airport at 5am. The buns are best eaten the same day. There will only be one hour of the same day left. This will have to go in the freezer and be resumed later. Not back till Wednesday. Here it is chillaxing in the fridge. So far so good. But was one of the instructions really " smear butter on every available kitchen surface and domestic appliance. Or was that just me?

1 comment:

  1. Hope you enjoyed the rolls when you were able to get to them!