My students often ask me to teach them how to make a cinnamon bun as good as the ones they get at the mall from Cinnabon and other franchise shops. For my money, this version makes a cinnamon bun that outperforms all the malls. But those of us who grew up in eastern Pennsylvania have a soft spot in our hearts for sticky buns, such as the ones originating from the Pennsylvania Dutch countryside. Frankly, everyone in the United States seems to have a favorite regional version, whether it is a cinnamon bun glazed with a sweet, white-sugar fondant or a sticky bun with a caramel glaze. Regardless of side issues, such as white versus caramel glazes, the type of nut (usually walnuts versus pecans), or with or without raisins, the real key to this kind of comfort food is a soft, light, tender, slightly sweet dough baked just right. This formula falls in the enriched, not the rich, dough category because the fat content is slightly under 20 percent. I’ve made versions of sweet dough that do indeed contain up to 50 percent fat, but then why eat the buns? You might as well strap them right onto your hips, since that’s where they will end up (or, as one of my customers used to say, “They call them sticky buns because they stick to your buns!”). Between the shortening, eggs, sugar, and milk, there are plenty of enrichments to tenderize this dough without additional fat. However, if you do want to make a more decadent version of cinnamon or sticky buns, try the formula for Middle-Class Brioche on page 127.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.