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Ginger-Pear Sticky Buns

July 5, 2013

JULY 3rd, 2013 — The dessert for the 4th dinner club, not exactly “Asian” in result, though ginger and pear are definitely ingredients you’d find in Chinese cuisine. I wanted to do a spin on sticky buns, and take it beyond cinnamon rolls, or cinnamon rolls with some toasted pecans on top.

So what did you do?
First, I prepared the filling:
-1 finely chopped bartlett pear
-1.5 tbsp unsalted butter
-2 tbsp dark brown sugar
-1 tbsp ground ginger
-1 tsp ground cinnamon
-1 tsp nutmeg

All of that goes into a small saucepan to cook and simmer for about 12-15 minutes. The pear juices will come out, mix with the sugar and spices to make a syrup of sorts, which should finally be reabsorbed into the pears. Then remove from heat and leave to cool down.

Ginger-Pear Sticky BunI had a box of Swedish roll mix, and followed the directions to make the yeasty dough. I used 2/3 of it for my pork buns, and the last 1/3 I rolled out and flattened on a greased and floured baking tray into the shape of a rectangle.

I spread the ginger-pear mixture onto the dough as evenly and flatly as possible, leaving 1/2 inch margins lengthwise. I then carefully rolled up the rectangle lengthwise so it was one long roulade.

If I wasn’t already making 2 other dishes, I would have slice the roulade and maybe drizzled more melted butter and sugar on top, but instead I made the ends of the roll meet, turning it into one big pastry ring, and baked it at 480 degrees for 12 minutes.

When I served it, I found that the bread was a bit bland, and spread some cream cheese frosting on top. That was great.

Lessons learned?
More of that butter-sugar mixture glazed on top would have been wise. I also wish I had gone to the effort of chopping up some ginger candies and folding those into the mixture as well to give the otherwise mild ginger flavor more punch.

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