Look at this. Do you see this?
Spiked Pecan Sticky Buns
Pear, Cherry and Apricot Fruit Cake
This is what they call a nice, big eff you! to any kind of resolutions anyone might have had for a slightly leaner 2010. It’s also what I’ve been making at school this week. Apparently, Viennoiserie doesn’t just mean “yeast leavened baked goods.” It also means “chubby 2010.”
Well, you know what? FINE. As long as I keep getting to learn about yeast and proofing and fermentation and crumb and crust, I’m decidedly ok with that. I mean, just look at these.
That, dear friends, is what is called a Sally Lunn Bun. Not only is it buttery and chewy and delicious, it has the best name I’ve ever heard for what is basically a dinner roll. Now I don’t know who Sally Lunn is, but I will say this – I like her buns.
I know it doesn’t look like it now, but I do have recipes for you – they’re coming soon, I promise. For now, check out my brand new, interwebs-savvy twitter page. Olivejuiced Dunk & Crumble tweets!