reika

Even though I think I'm fairly adept at baking, I'm still generally wary of working with yeast. I have this perpetual fear that I'm going to screw it up (make the slurry too cold or too hot, inevitably end up killing the yeast) so in a fit of bravado, I decided to make these cinnamon sticky buns for Christmas breakfast. My mom was staying over, and if there's anybody who's a challenge to impress, it's mom.

I followed my baking guru's recipe, down to making twice the amount of needed dough, which essentially was just a buttery brioche dough. The recipe itself wasn't difficult to follow; it just takes a lot of time, between the rising and the chilling and the second rising. It is so fulfilling to actually see the dough rising and expanding though~ maybe that's the thrill that bread bakers experience all the time.

The final baked product came not too shabby, in my opinion. The mom and I scarfed a couple each as soon as they were removed from the oven.