Apple cider sticky buns from Pastry Love: A Baker's Journal of Favorite Recipes (page 93) by Joanne Chang

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

    Can substitute the book's "Whole wheat brioche dough" for the book's "Master brioche dough" called for in this recipe.

  • senzler on November 18, 2025

    Excellent

  • anya_sf on November 02, 2020

    This was a 3-day project, making the components on day 1, shaping the buns on day 2, and baking the morning of day 3. I'd chop the apples slightly smaller next time - easier to roll. I wasn't sure if I could just refrigerate the shaped rolls overnight as I'd usually do, since they immediately started weeping liquid. I decided to freeze the shaped buns on a pan for several hours (early on day 2), then just before bed, placed them on the goo in the baking dish in the fridge. The morning of day 3, they proofed at room temperature, but even after 2.5 hours, they had barely puffed - looked more like they were sinking into the massive quantity of goo. But since they had puffed a little (and I was hungry), I baked them; they rose a lot in the oven. Made with whole wheat brioche dough, the rolls had a slightly nutty flavor that went well with the delicious caramel apple goo, and were still plenty tender. Although the goo was super yummy, 2/3 the amount would probably be plenty.

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