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Date filled sticky buns (Jeff)

This recipe graces the cover of April's Bon Appetit. It's made in a food processor which makes it a snap and really fun to put together. The dough does an over-night slow rise in the frig, perfect for a weekend brunch. I made it a second time using the dough base and substituting pesto, parmesan and prosciutto for a savory filling. 

Comments

  1. BrianJune 1, 2020 at 8:45 PM

    Yumm. This blog is motivating me. What to make next?

    ReplyDelete
  2. EnJune 1, 2020 at 10:07 PM

    I'll be over in 5. No seriously, I'm standing on your porch.

    ReplyDelete
    Replies
    1. JeffJune 2, 2020 at 7:10 PM

      I'll let you know when the next batch is ready!

      Delete
  3. HannahJune 2, 2020 at 12:54 PM

    This sounds so good!! I am super into baked goods lately. :-)

    ReplyDelete
  4. JeffJune 2, 2020 at 1:38 PM

    Recipe for anyone who wants it!

    ReplyDelete

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