I've been making the sweet breads from Amish Friendship starter for what seems like forever. BF takes about a dozen (6 different flavors) loaves waterfowl hunting every year.
He had to work overnight a couple ago and since I always have the starter, I thought I'd attempt Sticky Buns made from the it for him to take to the guys. A few days later I made some more for a single dad BF works with to take to his 2 teenage boys to have before going to school. Yep I got up at 3AM to put them in the oven so they would still be warm for the boys!
No Pecans
Pecans
Baked No Pecans
Pecans
Recipes
Amish Friendship Starter-Original Instructions (my modifications are in RED)
3 c. AP Flour, divided
3 c. Granulated White Sugar
3 c. Milk
Day 1: In a 2 qt Non Metal Container, mix 1 c. AP Flour and 1 c. Sugar together and mix thoroughly or the flour will lump when you add the milk. Slowly, with a Non Metal Whisk/Spoon/Spatula stir 1 c. milk into the flour/sugar mixture. Cover loosely and let stand at room temperature until bubbly.
Day 2-4: Stir starter once each day.
Day 5: Stir in 1 c. flour, 1 c. sugar and 1 c. milk (mixing the flour and sugar as in Day 1, then add the milk and stirring into the primary starter) Instead of adding 1 c. flour, sugar and milk, you can add 1/2 c. of each to make less starter by Day 10 because I don't always bake something on Day 10.
Day 6-9: Stir starter once each day.
Day 10: Stir in 1 c. flour, 1 c. sugar and 1 c. milk (same as Days 1 and 5). Remove 1 c. starter for your recipe. Give 2 c. to friends. Store remaining 1 c. in fridge or start 10 day cycle over beginning with Day 2. Here again I only add 1/2 c. each of flour, sugar and milk. I don't give any away either. If I end up with too much I just freeze it in 1 c. quantities for later use. If frozen, let thaw and come to room temp for at least 3 hours.
Sticky Buns Recipe
He had to work overnight a couple ago and since I always have the starter, I thought I'd attempt Sticky Buns made from the it for him to take to the guys. A few days later I made some more for a single dad BF works with to take to his 2 teenage boys to have before going to school. Yep I got up at 3AM to put them in the oven so they would still be warm for the boys!
No Pecans
Pecans
Baked No Pecans
Pecans
Recipes
Amish Friendship Starter-Original Instructions (my modifications are in RED)
3 c. AP Flour, divided
3 c. Granulated White Sugar
3 c. Milk
Day 1: In a 2 qt Non Metal Container, mix 1 c. AP Flour and 1 c. Sugar together and mix thoroughly or the flour will lump when you add the milk. Slowly, with a Non Metal Whisk/Spoon/Spatula stir 1 c. milk into the flour/sugar mixture. Cover loosely and let stand at room temperature until bubbly.
Day 2-4: Stir starter once each day.
Day 5: Stir in 1 c. flour, 1 c. sugar and 1 c. milk (mixing the flour and sugar as in Day 1, then add the milk and stirring into the primary starter) Instead of adding 1 c. flour, sugar and milk, you can add 1/2 c. of each to make less starter by Day 10 because I don't always bake something on Day 10.
Day 6-9: Stir starter once each day.
Day 10: Stir in 1 c. flour, 1 c. sugar and 1 c. milk (same as Days 1 and 5). Remove 1 c. starter for your recipe. Give 2 c. to friends. Store remaining 1 c. in fridge or start 10 day cycle over beginning with Day 2. Here again I only add 1/2 c. each of flour, sugar and milk. I don't give any away either. If I end up with too much I just freeze it in 1 c. quantities for later use. If frozen, let thaw and come to room temp for at least 3 hours.
Sticky Buns Recipe
2 cups flour 1 cup milk 1 cup Amish Friendship Bread Starter 1 1/4 to 1 1/2 cups flour 3 teaspoons granulated sugar 1 egg 1/2 cup shortening or butter, melted and cooled 1 teaspoon salt 1/2 teaspoon baking soda (optional since the starter is the leavening agent) 1 teaspoon baking powder (optional since the starter is the leavening agent) Filling: 1/4 c. butter, melted 1/2 c. sugar 2 1/2 Tbsp. cinnamon 1. cup crushed nuts I mixed the melted butter, sugar, and cinnamon together and smeared on the butter brushed dough, then sprinkled the crushed nuts on top. Sticky Sauce: (I doubled this the second time I made them) 3/4 c. brown sugar 1/2 c. whipping cream (I used table cream and added 1/4 c. melted butter to it) 1 c. coarsely chopped pecans |
Combine flour, milk and starter and let set at room temperature overnight or 10 to 12 hours (I let mine sit for 24 hours). Stir down. Combine 1 1/4 c. flour, sugar, egg, shortening, salt, baking soda and baking powder. Add more flour if dough is still too sticky. Add both mixtures into a bowl all at once to stir down. Pour dough out on well-floured board. Knead until no longer sticky. (I put it back in an oiled bowl to rise another 8-10 hours) before rolling it out. Roll out to 1/2-inch thickness in a rectangle shape. Brush dough with soft butter. Top with filling. Beginning at wide side, roll up, and seal seam. Cut 1-inch slices. Mix first 3 ingredients of Sticky sauce. Pour Sticky sauce into greased 9x13 baking pan, sprinkle with coarsely chopped pecans and place rolls cut side down on top. Let rise 30 - 45 minutes. Bake at 350 degrees F for 30 to 35 minutes or golden brown. Let cool about 1 minute, then invert onto plate. Thanks for looking! |
