A no rise, no yeast, sticky bun?
Here we've got a nine-inch cake pan
that I've lined with parchment.
And so, that's what we're gonna bake this in.
And then I've got in here, so the sticky part.
I've got 1/4 cup of honey in here.
I'm gonna add 1/4 cup of dark brown sugar.
You could use light brown sugar.
You could use more honey.
You could use less honey.
You know, just keep the balance to about 1/2 cup total
and then 1/2 a stick of butter.
As Julia would say...
Yes! Yes, butter.
And that's gonna be our glaze.
And then you heat it up until it's melted
and then you just very simply pour it into your pan.
There we go, hang on.
I will bring this over to show you better.
This is our glaze.
Meanwhile, I've toasted some pecans.
Pecans, pecans.
But in the meantime, I'm also gonna say that
you could use any nut you want.
So let's say you like cashews,
me personally, I would probably use pistachios,
toast 'em, chop 'em, there you go, boom.
So in here I have two cups of flour.
I want you to notice how few ingredients are in here.
This is three tablespoons of granulated sugar.
When I first did this, I had you sift it.
Now I'm like, what the heck was I thinking?
1/2 a teaspoon of table salt.
You know how we used to do things more fancy back then.
A tablespoon of baking powder;
this is your leavener, in lieu-
That's the thing! Yup!
Right, in lieu of the yeast.
So you don't have to worry is the yeast working?
Did it properly proof?
Is it double in bulk?
You know, blah, blah, blah.
So here comes the cream.
Now the only thing is we all measure flour differently.
So you could use-
Oh, this is very cool. I like this.
A cup and a quarter to a cup and a half of cream.
I'm gonna start with a cup and a quarter.
Let's see, leave some of it in there.
And the thing about making biscuits,
so remember this is a biscuit dough
that's gonna be turned into a sticky bun,
is you don't wanna over mix the dough
'cause you want it to be very, very tender.
So we're looking for it to basically come together.
It's looking a little, well, no, it's almost there.
Let me see.
I'm just gonna add another little tablespoon
to the sort of side here,
where I can see a little dry stuff.
And then, believe it or not,
and this is what I mean about how quick and easy this is,
this is done.
I mean, it looks terrible.
It's so great.
It's just like drop biscuits.
It is. It's so great.
You can't imagine that this is a dough,
but then what happens,
and I'm not gonna do it 'cause then I'll end up wearing it
as I do in the privacy of my own kitchen,
but I don't need to do that right now,
is then you scrape the whole thing onto the counter
and you smear it three times and then-
And that's it!
Yeah. So you just smear it
because you don't wanna mix it any more than this
and I'm not kidding.
The only slightly challenging part of this
and it's already been done for me, thank God,
is it's been rolled out
because you need to get it to 18 by 10 inches.
So that is the dough we just had.
Because it's so tender, it rolls out beautifully.
So we rolled it out on some parchment with some flour.
You try to work pretty quickly,
and then we're sprinkling on some more brown sugar,
dark brown, it could be light brown if you want.
And meanwhile, at the very beginning I forgot to mention
I added something to it
even though the rest of this is pretty traditional,
which is some dried cherries.
I soaked the cherries in two tablespoons
of either dark rum or brandy
and then 1/4 cup of hot water on top of that.
I soaked it, you can see the liquid,
and then you just sprinkle these guys on top,
plus two teaspoons of cinnamon.
This is stuck a little bit, but as Julia Child would say,
"Remember you're alone in the kitchen."
So don't worry about it. That's right!
No one sees what you're doing except you.
(Rachael laughs)
So you just keep rolling it up.
I'm gonna just...
And you get it into a total roll.
Use the...
The parchment to help you. Right.
See this is why nobody should be afraid
to cook in the privacy of their own kitchen.
Because if I'm willing to do this,
and Rachel I know you are too,
make a fool of ourselves on national TV, then-
It's the only reason I have a job!
(Rachael laughs) There we go.
Okay, next time I will put more flour on the bottom.
There we go. (Rachael laughs)
But I'm not kidding,
you have to just carry on and be brave.
I'm dipping this serrated knife in water
so that it doesn't stick,
although sort of we're beyond the pale
when it comes to sticking.
Anyway, these really do work.
Just use a little more flour.
They're absolutely gorgeous. Look at that!
They're stunning!
(gentle music)