🔕 🔔

My Basket ()

All questions

A question about a recipe: Craquelin-Style Buns

E9bf541f d21e 46ba 818d 363244686516  2016 0219 baking basics enriched yeast dough mark weinberg 621 1

I have a question about the recipe "Craquelin-Style Buns" from Erin McDowell. I have a sudden urge to make these buns, but no sugar cubes or oranges handy. I'm wondering if I could substitute something for the buried nugget - maybe a chunk of brown sugar, vanilla and cinammon? Or a brown sugar nugget infused with good maple syrup (which I have in abundance)? I also have orange oil, but a teensy bit of that goes a long way. Seems like some combo of these would work, if not replicate the classic. Also, have you ever frozen these, after baking?

amysarah is a trusted home cook.

asked almost 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 720 views
0fecd8f8 6ef1 4649 9f57 83bf4668f3d0  3572
Erin McDowell

Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)

added almost 2 years ago

Hi there!

It will be tough to get the effect of the Craquelin without sugar cubes, but you can try! A nugget of brown sugar will dissolve more quickly and just may not make the same look/texture on the inside - but you're right, I think it would still make a yummy recipe! My worry is just that it wouldn't be as pronounced as the cube. I don't tend to freeze these desserts after they are baked but I imagine you could - keep us posted how that works for you!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added almost 2 years ago

Thanks for the intel. I can see how brown sugar would melt/absorb more during baking than cubes...will let you know how it works. I ended up not making the dough until yesterday - first rise wasn't great, but I often find dough with butter/eggs takes longer. Shrunk a bit in the fridge overnight, so I gave it a quick knead, now letting it come to room temp, and hopefully rise a little more, before continuing. Sugar cubes on the grocery list for next time!

Account Created


Logged In


Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.