The children and I used to make CINNAMON STICKY BUNS years ago when the oldest were young and we had a weekly Education Bakery, wherein we baked cookies on Wednesday and started the dough for these buns, and then made bread on Thursday and drove the finished products around to sell to workplaces and friends to learn about measuring, cooking, time management, and marketing. These buns were always our top sellers.
Ingredients for Approximately 30 Buns
Dough
1 1/2 cups — cooked potato, reserving the potato cooking water (2 cups)
1 tblsp. — baking yeast
1 tblsp. — sweetener
1/2 pound — tofu, blended with cooked potato and 1 1/2 of its cooking water
2 cups — sunflower oil
2 cups — unbleached white flour (2 more cups later)
2 cups — whole wheat flour (2 more cups later)
1/2 tblsp. — salt
Later, 4 more cups of mixed flours to knead the dough, so altogether about 8 cups flour
Filling
1 cup — maple syrup
1/2 cup — tahini
1 tblsp. — cinnamon
Sprinkle of salt
1 cup — pecans
Method
To start the dough, first cook a cut up large peeled potato in two cups of water. You will need one and a half cups of potato, so estimate how big a potato you will need. Remove one cup of the potato water and, when it is warm to the inside of your wrist and doesn't burn you, dissolve a tablespoon of baking yeast and a tablespoon of sweetener in it. I had run out of yeast, so I only used about two teaspoons, and that seemed to work fine. I also used rice syrup as my sweetener. Stir and let sit for ten minutes.