Cardamom sticky buns from Baking at République: Masterful Techniques and Recipes for Bakers (page 36) by Margarita Manzke and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough must be refrigerated for 12 hours before use.

  • Smokeydoke on July 17, 2020

    I have been dying to write this review, I’m so excited, my new favorite pastry in all the world. Unfortunately I had a fail with the original recipe, but it was the most delicious thing I have ever baked, so I tried again. I made Swedish-style buns instead of the Danish ears and it was a success. Photo included. There’s lots of little errors in the original recipe, I wouldn’t make her sticky topping as written, I’d use another recipe. And she doesn’t give detailed instructions on how to make the Danish buns, my filling melted out, probably because I didn't close them properly. However, with a little tinkering, they came out great.

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