- 1
Ingredients
- makes about 12-15 buns
- brioche
- 1 packet (1/4 oz) active dry yeast
- 2 Tablespoons + 1 1/2 teaspoons lukewarm water
- 2 Tablespoons + 1 1/2 teaspoons lukewarm half & half cream
- 1 3/4 cup + 2 Tablespoon all-purpose flour
- 1/2 Tablespoon ground cinnamon
- 1 teaspoon salt
- 2 room temperature eggs
- 2 Tablespoons granulated sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature but *slightly* firm (cut the butter into 1-inch cubes)
Preparation
Step 1
method
In stand mixer bowl, whisk together the yeast, water and cream until the yeast is dissolved. Add flour, cinnamon and salt. Fit the mixer with the dough hook and pulse a few times on low speed, just to dampen the flour. Increase speed to medium-low and mix for about two minutes or until you're left with a shaggy, dry dough. Scrape down the sides of the bowl and add the eggs + sugar. Beat for about 3 minutes on medium speed until the dough form a ball.
Reduce speed to low and slowly add butter cubes (about 3-4 at a time), beating until each piece is almost completely incorporated into the dough. {Note; don't panic if it seems as though it's taking forever. The dough will take on an almost batter-like consistency.} When all the butter has been added, increase speed to med-high and beat till dough pulls away from the sides of the bowl (about 5-10 minutes).
Transfer dough to a clean bowl and cover with plastic wrap. Leave at room temperature until dough is almost doubled in size (about 40-60 minutes).
Deflate the dough by lifting it up around the edges and dropping it back into the bowl (with a slap!). Cover with plastic wrap and refrigerate. Every 30 minutes or so, repeat the lifting + slapping process until the dough stops rising - about 2 hours. Leave the covered dough in fridge overnight.
sticky buns
for the glaze
1 cup tightly packed, dark brown sugar
8 Tablespoons unsalted butter, cut into 5 pieces
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup clover honey
2 cups pecan halves
for the filling
1/4 cup granulated sugar
3 Tablespoons tightly packed dark brown sugar
1 Tablespoon cinnamon
1/4 teaspoon salt
2 Tablespoons unsalted butter, softened to room temperature (it should be soft enough to spread easily)
for the buns
chilled + ready to shape brioche dough (recipe above)
method
Generously butter a 13x9-inch baking pan. {Note; preferably a Pyrex pan.}
prepare the glaze. In a large saucepan, combine the brown sugar, butter, cinnamon, salt, and honey. Stirring frequently, bring to a boil over med-low heat and cook until sugar has dissolved. Pour the hot glaze into prepared pan, evening it out with a heatproof spatula. Sprinkle pecan halves onto glaze; set pan aside.
prepare the filling. In a medium-size bowl, mix together the sugars, cinnamon, and salt. Check on the butter - if it's not soft enough to spread, mash it up a bit with a knife or spoon.
Remove brioche dough from fridge. On a floured surface, roll the dough into a 16-inch square. Use a pastry brush to spread softened butter over the dough. Sprinkle dough with cinnamon/sugar mixture, leaving a 1-inch strip bare on the side farthest from you. Roll the dough into a tight log.
Trim the very ends of the log (most likely they will be bare and uneven). Using a sharp knife, cut the log into 1-inch thick buns. Place buns, cut side down, into glaze-lined pan. Lightly cover the pan with foil and place in a warm area until the buns have doubled in size (about 1 hour and 30 minutes, depending on room temperature). {Note; I placed my pan into a slightly warm oven. I set the oven to 155 F for about 2 minutes, turned it off completely and let it cool for about 5 minutes before sliding in the pan.} The buns are ready when they're puffy, soft and brushing up against each other.
Preheat oven to 375 F. (Remove the pan if you used the oven as a warmer!)
Remove foil and place pan onto a large, parchment-lined baking sheet (this will catch any meandering glaze).
Bake 30-45 minutes or until buns are golden brown and glaze is bubbling. Remove pan from oven and allow buns to rest for about 5 minutes before flipping the pan over. {Note; the glaze is extremely hot so be careful when unmolding. I flipped mine onto the parchment-lined pan.}
The sticky buns are best on the day they're made but will last for about 2 days if kept in an airtight container.
inspired by Dorie Greenspan's Baking: From My Home to Yours