Not only does is she an honors graduate of Harvard College in applied mathematics and economics, but she straight-up beat Bobby Flay in one of his Food Network “Throwdowns” making, of all things, sticky buns.
And you can learn how to make them — and a few other things — at a pastry demonstration this month at the Halekulani.
Chang, owner of Flour Bakery + Cafe in Boston, will be in town to host an hour-long demonstration on Jan. 21, followed by brunch. The demonstration starts at 10:30 a.m.
Cost to attend the demonstration is $79 and includes brunch. Guests will also receive a personally signed cookbook. For reservations call (808) 931-5040.
The recipe for her sticky buns is no secret. So I’m included it below. But trust me, you won’t really know how to make them unless you see the master in action.
Sticky Bun Recipe
2 cups brown sugar
1 tsp. ground cinnamon
1 cup pecans, toasted and chopped
brioche dough (recipe follows)
Goo (recipe follows)
Yield: 6 large buns
Prep time: dough (30 minutes), Goo (20 minutes), bun making (20 minutes)*
Inactive prep time: about 9 hours
Cook time: about 45 minutes
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4 inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1 inch thick. Spread the Goo (below) on the bottom of a roasting pan and place buns, evenly spaced, in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes (check after 30). Let cool for 10 minutes and then invert onto a serving platter. Serve with café au lait.
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1 oz. yeast
1 tbsp. salt
1/2 cup ice water
11 oz. butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter, and beat on low with dough hook for 10 minutes. Add the softened butter and knead for another 20 minutes until dough slaps on the side of a bowl. Place in a container and cover well. Refrigerate for at least 6 hours. Shape, cover, and let rise for several hours on a warm radiator or on top of an oven at 200 degrees.
1/2 lb. butter
15 oz. brown sugar
5 oz. honey
1/2 cup cream
1/2 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.