Good Day Cafe: Sticky Buns - DC News FOX 5 DC WTTG

Good Day Cafe: Sticky Buns


Monday is National Sticky Bun Day. Making his tasty treats in the Good Day Cafe is Chef Martin Howard.


Sticky Bun Dough
2/3 c. Milk, warm
¾ oz. Dry Yeast
1/3 c. Brown sugar
2 1/2 cups Flour
½ c. Butter, soft
1 Egg
1 Egg yolk
1 tsp Lemon zest
1 tsp Orange zest
1/4 tsp Nutmeg
2 tsp. Salt

Put milk in bowl of electric stand mixer. Sprinkle yeast over and let set for one minute. Whisk together. Add remaining ingredients and mix with a dough hook until smooth and elastic, about 5 minutes. Place in an oiled bowl and cover. Let double in size and punch down. Let rise again.
Put on floured surface to roll.

Pan goo
1 c. Brown sugar
½ c. Butter
¼ c. Honey
2 Tbsp. Heavy cream
2 Tbsp. Lucid Absinthe
Place all ingredients in small saucepan and melt together. Pour into pan.

Having grown up in Columbia, Maryland with a mother who baked her own homemade cookies and cakes, pastry has been a life-long passion for Martin Howard. After graduating from the Culinary Institute of America, he worked with Waldy Malouf at La Cremaillere in Banksville, New York before becoming the pastry chef at Pier House Inn and Beach Club in Key West. He rejoined Malouf one year later to open Hudson River Club in downtown Manhattan, worked as the executive pastry chef at the Rainbow Room, and helped to open Beacon in Midtown and Purdys Homestead in Westchester County. In 2001 Howard joined Restaurant Associates as pastry chef of Brasserie then assumed his current position at Brasserie 8½. In addition to being named one of Pastry Art & Design's Top Ten Pastry Chefs in 1997 and 1998, Howard has been featured on numerous TV shows, including "FoodNation with Bobby Flay," "Food Network Challenge: Extreme Pastry," "Today Show," and "Good Morning America." He also sits on the advisory board for the annual Chocolate Show in New York City.

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