Sohla Makes Cinnamon-Date Sticky Buns | From the Test Kitchen | Bon Appétit

you don't just turn this bounder what is that Wow was this your first date together this is the the original Cinnabon where me and Kevin met thank you okay so saravali and i worked on something called the basically guide to better baking it's the feature story in our next issue and we developed ten recipes they go in order of difficulty so the first recipe are these chocolate buckwheat cookies those are the easiest ones and these cinnamon dates sticky buns that I'm gonna make today are level ten we made it so easy for the home this is not going to be intimidating at all so I have 3/4 of a cup of buttermilk here the buttermilk is gonna be the main liquid in the dough so that's what's gonna help make it very tender very light and then six tablespoons of oil so I've tested this with butter and oil but the oil is gave me like a much lighter fluffier texture and something about when you make a dough with oil it tends to not go stale the next day so right here I'm just going to take the chill off warming it up slightly helps the proof a little faster you want to warm it up just enough so that's like neutral body temperature we're gonna come back over here here I have some dark brown sugar I just like dark because it's more flavorful you get more molasses seeping and I'm gonna whisk this up so we're gonna add one packet of active dry yeast and you know how some people mix the yeast with some milk and like let it hang out until it gets foamy you can do that if you're worried that your yeast is old but if you know your yeast is fresh just proceed so just mixing this up and now I'm going to whisk in my buttermilk and oil mixture and this is gonna be my wet ingredients for the dough okay so I'm just pouring it into a measuring cups it's a little easier to handle so this dough is very very wet it has a really high hydration and because of that it doesn't fully knead in the food processor so we're gonna just use the food processor to get it going but we still have to knead it a little bit but it's better than having to go at it alone the whole time AP flour kosher salt and then a quarter teaspoon baking soda so the baking soda isn't actually here for leavening because we have buttermilk in the dough that that makes the whole batter like more acidic and less prone to browning so we want a nice brown bun so the baking soda just makes it a little more alkaline so it Browns up better I'm just gonna pulse the dry ingredients and then I'm gonna stream all the wet into the dry while the machine is running and we're gonna let it process for a few minutes until it mostly comes together into a ball [Music] okay so you can see it's like super wet so it doesn't want to ball up right away but just like give it a minute okay so this is like mostly come into a ball and you're gonna see the dough is actually pretty wet but that's exactly what we want a wet dough is gonna make sure we're gonna have a nice fluffy light fun so don't add any flour to the table I know you're gonna want to just you have to trust me we are going to need it briefly the dough is pretty nice right now but you can see it still it's a bit sticky as we need it it's gonna get less sticky this dough has a lot of fat and sugar the gluten is not gonna develop first right here right now instead what's gonna happen is we're gonna roll this and fold it and let it hang out overnight and then as as the dough just chills it's going to develop gluten and you're gonna get like that nice chewy quality so you want to roll this out roughly to let an 8x8 inch square so you don't have to be really precise here we're just rolling it out so we can fold it back up so I'm folding it over itself twice and now we have a little like four by four inch square and I'm going to roll out again and do it again and I have this like little bundle and you can roll it and make it look pretty but it really doesn't matter this is gonna proof overnight and then tomorrow the dough it's gonna look fabulous just just hanging out on its own it'll do do some stuff so I'm just gonna oil up my dough so it's important to coat the dough in fat just so you make sure you don't get a skin this is gonna proof overnight in the fridge so that cold air can really damage your dough and like prevent it from fully rising so we're gonna make sure it's nicely coated and then this has to be covered like airtight so plastic wrap or we really like these some oh god it's stuck this silicone lid is good at them keeping the air out look at that yeah but a wet towel won't work here so okay so I made one last night and this is what it looks like you can see it's doubled in size ready to roll so I'm gonna start by soaking some dates this is going to be for my filling and some water so these are pitted medjool dates medjools the best for this cuz they're like really sticky and sweet we're gonna work on the date filling based on the date filling is a date puree that we're gonna season up with some cinnamon salt and oil these are my soaked dates these were originally gonna be baklava buns so I tried it with like a honey caramel and a bunch of chopped nuts and all this stuff but it was just so many ingredients that's kind of the challenge with the basically recipes you have to try and make your vision happen with 10 ingredients I always go way too far when recipe developing and then I get reeled in it's never something that's my choice but I think it's better to go that way than have to like push things up so here we got some salt so this you might need to add a tablespoon or so of water to get the puree really smooth but try to avoid it you just want to like keep scraping processing scraping and you'll get there okay I got my tiny spatula I never leave home without it this is my personal spatula and I've had it in every restaurant I worked at for like the last 10 years literally in the back pocket this is nice and smooth I didn't need to add any water but if you do just go a tablespoon at a time so you don't overdo it this along with some brown sugar is gonna be our filling so we've got our dough we've got our filling and now it's the fun part where we get to roll it out so I like to use no flour you you noticed I use no flour when I was kneading it I'm gonna use no flour again now because we want to make sure this dough stays super light and fluffy and we don't want to add any flour to it to try it out so we're gonna do another folding situation just like we did earlier you're gonna roll it out to a square and we're gonna fold it over in half and in half again and that is gonna just make sure as this dough goes through its second rise we're gonna get just a nice flaky light texture now we got this tight little square now we're going to take our time and roll it out nicely we want to ultimately have a 12 by 12 inches you gotta take your time with this and you can't the dough like bossy around you know don't be afraid to pull at it and tug it we want to get a really nice square at this point and that's how you know you're gonna get a nice swirl okay so you see I'm like pulling stretching do whatever you got to do to make it a nice even square dough doesn't want to be a square so you have to tell it what to do okay so if you don't get a perfect 12 by 12 inch square it won't ruin your buns but it is key to getting the really nice swirl you know I feel like this is level 10 you want something impressive you know you want to show off all of your awesome new baking skills so take your time and let get that get that square so this is the date cased I just made it blended up soak 2 medjool dates and I just dollop tit on all over and now I'm gonna spread it evenly so I'm leaving about like a quarter inch at the top that's gonna help the buns not unravel once it's sliced all right so now I'm gonna sprinkle some brown sugar there's a lot of sweetness from the dates but it still is really helpful to have just like actual sugar in there it gets really gooey Louie because it's a sticky bun okay so roll it up I like to use this guy to help me get it started and then try and keep it a little tight and there we go and now we're gonna slice this up so you want to do long strokes because you don't want to like compress that nice spiral you just made and I'm gonna start by trimming off the end so long strokes nice sharp knife yeah just like that I'm gonna cut this into nine pieces so it helps me to just kind of mark it off to start so once again like nice long strokes wipe between okay now this is my preferred way to cut the buns but you do need a good three didn't have to do it and if you don't have a serrated knife you can still make funds you just need dental floss cinnamon dates sticky buns well I like the date move yeah yeah we're just gonna I was just going to show everyone how to cut it with dental floss Oh like the priests killer if you don't have a good serrated knife you know you don't want to use a kitchen knife and link different crimps does he get the crimps yeah so like you look at you man you know fashionable soul I'll tell you what yeah oh nice uh-huh alright and then what you yeah oh wait forgot they got it all oh the cafe it's my fault oh you're casting no no I know they're delicious but I only just want like two bites you know oh I see you guys alright okay so this is gonna proof now in about an hour it could take up to two hours depending on how warm or cold your kitchen is okay let me show you real quick so these have been approved thing for about an hour and you can tell they've really like filled out the pan you want to poke your bun and then the indent will just like slowly come back like a nice foam mattress these are gonna bake at 350 degrees for 20 minutes covered we're gonna start them covered so they kind of steam and get real fluffy and puff up and and get very light and then we're gonna remove the cover and continue baking for another 15 until it gets nice and brown on top the buns have had their first round of baking oh look at that okay so it looks really pale and sad but it's nicely puffed you can tell those are gonna be very light and fluffy now they just have to get brown okay now I'm gonna make the glaze the glaze is inspired by the great fun of Cinnabon so we're using a little buttermilk err for that similar Tang and I'm gonna use vanilla paste I mostly has been illah paste because I like the speckles on the bun so use whatever you have if you only have vanilla extract that's good too but yeah I like the little speckles from the paste it just looks fancy Wow and you know what I think the buns buns are ready aren't they let's get those buns out of the oven here we go I like them just like lightly golden brown but you can take it as far or as white as you'd like and I like to glaze them while they're hot this way the glaze kind of just melts into all those little swirly bits and everything gets nice and sticky these are best eaten immediately you want them to be hot you're gonna think this is too much glaze but it's it's it needs it you want this keep going I'm gonna be a monster and just like I'm gonna get the center one right I earned it you know I made these buns with bare hands I'm gonna have this center-cut filet I get so mad when people do this when they just take food from the middle Matt do you like the center or the edge [Music] edge okay I'm very excited you're my special guest okay are you happy with it that wasn't they came out really nice and fluffy this swirl is like beautiful it's gorgeous and like when you when you unravel it there's a nice distribution of goop I think that's vital to a sticky bed yes like distribution of good yeah yeah I mean mm-hmm yeah you nailed it mm-hmm perfect consistency it's not like overly gooey like it's not a mess to eat but but it's not like to dry or anything like that this is you nailed it it's fine yeah that's good every time she says it's fine I know it's incredible because if it's like I'm going in for more glaze you won't even let me eat it if you think it's like even mediocre no it's good it's good it's a good fun it's a good level ten button right what it's the part of the basically baking package right I don't know what video I'm in this is level 10 of the basically baking package but there's plenty of other recipes there's easier ones they're harder ones so don't be intimidated and if you aren't confused I'll just hit everyone just keep watching me we're gonna get through it together we're gonna have some funds in your oven Sarah saw every version of these they were really bad in the beginning so bad that they almost got cut immediately another recover now in the cover so you just have to keep like pushing see they're really here oh yeah that's great

Channel: Bon Appétit

Views: 1,688,018

Rating: 4.9559312 out of 5

Keywords: from the test kitchen, test kitchen, sohla, sohla bon appetit, sohla makes, sohla el waylly, sohla el-waylly, sohla makes sticky buns, sohla sticky buns, sticky buns, cinnamon buns, cinnamon sticky buns, cinnamon date sticky buns, sticky bun recipe, make sticky buns, making sticky buns, how to sticky buns, how to make sticky buns, sticky buns bon appetit, cinnamon sticky buns bon appetit, cinnamon sticky bun recipe, make cinnamon sticky buns, food, bon appetit

Id: zCv-RCdAKVE

Length: 14min 48sec (888 seconds)

Published: Mon Apr 20 2020

Reddit Comments

[u/gendry2402]

Sohla: Matt, do you like the center or the edge?

Me: who tf is Matt?

Matthew Hunziker appears as a vision in yellow.

Ah yes, Hunzi has a first name.

[u/irnbrumagic26]

Sohla: “Just keep watching me, we’re gonna get through it together”

Damn. Sohla really is tapped into my state of mind right now

[u/[deleted]]

That color on Hunzi...it’s a yes from me.

[u/tnicholson]

Does anyone else think they should feature Sohla more?

[u/AcademicImpact]

Judging from the gorgeous photos posted on this sub, this recipe seems like a guaranteed success! I think I'll experiment with making these with a savory filling, like Christina did on Instagram.

[u/hyperforce]

She is climbing up there on the bias list. Well done, Sohla. What a natural.

A+, Hunzi sighting.

[u/BobaFettCat]

SOHLA!!

(I literally shouted when the video came up. Enough to worry my husband. Whatever, it’s Sohla. She’s worth screaming over).

[u/sarcasticsobs]

I need one of those silicon bowl lids i don't even need a bowl just gimme the lid

[u/keyboardsmash]

I wish they'd put metric in the videos. Even in the recipe on the site, they don't give metric measurements for the liquids.