Bayou Bakery Scrap Dough-Nut Buns

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Democracy Dies successful Darkness

When there's other beignet dough astatine Bayou Bakery, it's utilized to marque sticky buns. This look uses fractional of the dough output of cook David Guas's buttermilk beignet look from his 2010 cookbook with Raquel Pelzel, "DamGoodSweet."

It besides calls for Steen's axenic cane syrup, a Lousiana specialty, which is disposable astatine Bayou Bakery successful Arlington (703-243-2410) and tin beryllium ordered via Amazon. Lyle's Golden Syrup, disposable astatine Giant, Safeway, Harris Teeter and Wegmans stores, whitethorn beryllium substituted.

The beignet dough needs to rest/rise for 1 hour. The buns request to rest/rise successful their muffin tin wells for 20 minutes. The baked buns are champion served the aforesaid time they are made.

From David Guas, chef-owner of Bayou Bakery successful Arlington.

Ingredients

For the dough

5 1/2 tablespoons (3 ounces) full milk
3/4 cupful full oregon low-fat buttermilk
2 teaspoons progressive adust yeast
1 1/4 tablespoons sugar
1 1/4 cups breadstuff flour, positive other for the enactment surface
1/4 spoon baking soda
1/8 spoon kosher salt

For the filling

6 tablespoons (3 ounces) unsalted butter, astatine country temperature
6 tablespoons (3 ounces) airy brownish sugar
2 teaspoons all-purpose flour
1 1/2 teaspoons crushed cinnamon

For the glaze

1/2 cupful Steen's 100% Pure Cane Syrup (see headnote)
2 tablespoons bourbon, preferably Maker's Mark
1/4 cupful crushed pecans, for sprinkling

Nutritional Facts

Per serving (using low-fat buttermilk)

Calories
280
Fat
11 g
Saturated Fat
5 g
Carbohydrates
43 g
Sodium
150 mg
Cholesterol
20 mg
Protein
4 g
Sugar
21 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From David Guas, chef-owner of Bayou Bakery successful Arlington.

Tested by Darla Cameron.

Published June 25, 2013

Updated March 14, 2026