Sticky Buns

Pure Heaven. I'm going to leave it at that.

So, the other day I asked my friend Emily what she would like me to make for her birthday (she thinks I'm some master chef or something). She really wanted me to make her a caramel layer cake... until she saw the cover of my Flour cookbook. "What are those?!" I described to her the caramel sticky buns she was pointing at. Of course she wanted the gooey, caramel-ly, brioche dough, sticky buns.

I used Joanne Chang's recipe from her book, she won with this recipe on Throw Down with Bobby Flay and uses it in her bakery.

The dough may a take a little time to roll out, make sure it is thin enough.

Make the filling for the buns and sprinkle over the rolled out dough.

Roll the dough and cut into 8 equal rolls.

Add the "goo" and remaining pecans to the baking dish. (I know, looks drinkable.)

Then place the rolls into the dish.

You then must cover them and let rise for 2 hours in a warm place. I like to use the underneath of my fireplace. If you do use yours, make sure the spot is not too hot.

Once risen, it's time for baking! :)

I placed a tray under mine (a little too late, some of the goo boiled over into the oven :( ).

Let cool for 30 minutes, then flip one by one onto a platter and top with remaining goo! Hope you enjoy Emily, Happy Birthday!

Sticky Buns
(Adapted from Flour)


Brioche Dough:
2 1/4 cups all-purpose flour
2 1/4 cups bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast
1/3 cup plus 1 tablespoon sugar
1 tablespoon salt
1/2 cup cold water
5 eggs
1 cup plus 6 tablespoons unsalted butter, at room temperature and cut into 10 pieces.
Directions:
1. Using a stand mixer fitted with the bread hook, combine the flours, yeast, sugar, salt, water, and eggs for 3 to 4 minutes. Stop the mixer and scrape down the sides. Mix on low for another 3 to 4 minutes.
2. On low speed, add the butter one piece at a time until it disappears into the batter.
3. Once all the butter is combined, turn the speed up to medium and beat for another 15 minutes, occasionally scraping the sides. Once it has come together into a ball of dough, beat on high for 1 minute. The dough should hold shape but still have some give.
4. Cover the bowl and place in the fridge to proof for 6 hours or overnight.

Goo:
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 tsp salt

1/2 batch of Brioche
1/4 cup brown sugar
1/4 cup sugar
1/8 tsp cinnamon
1 cup pecan halves, toasted and chopped

Directions:
1. In a saucepan, melt the butter over medium heat. Wisk in the brown sugar until dissolved. Remove from heat and wisk in honey, cream, water, and salt. Let cool for about 30 minutes.
2. Roll out half of the brioche dough and sprinkles with a the mixture of the sugars, cinnamon, and half of the toasted pecans. Roll the brioche up and cut into 8 equal buns.
3. Pour the goo into a 9 x 13 baking dish, add the remaining pecans, and top with buns. Cover with plastic wrap and place in a warm spot for 2 hours.
4. Bake 35 to 45 minutes at 350 degrees. Let cool for 25 minutes, then flip over onto a serving platter.