they earn most of their dough at yeast by a leaven o’clock.
Today’s post is a quick little teaser post. Nothing says Spring and Easter holidays (admittedly, last week) like good, old-fashioned sticky buns. You know what I’m talking about. Those ooey, gooey, buttery bread delights that stick as much to your ribs as to your teeth? Yeah, you know what I’m talking about.
This is the recipe that I’ll be sharing next week. It is a labor of love, for sure, so it will take a little time to put together. It’s absolutely worth every minute of that time, however. In the meantime, I’ll just leave these pictures here for you.