Sticky Buns

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The same dough used to make Streusel Brioche makes the most glorious sticky buns imaginable. They are everything you want a sticky bun to be: gooey with buttery caramel and crunchy pecan topping; airy, soft, moist, buttery, yeasty dough coiled around a spiral filling of rum-plumped raisins, brown sugar and cinnamon. Make this recipe one day ahead and reheat to serve warm at breakfast.

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  • 12

Ingredients

  • 1 recipe Streusel Brioche dough
  • STCKY BUN FILLING
  • 1/2 cup raisins
  • 2 tablespoons dark rum
  • 1/4 cup boiling water
  • 1/4 cup (firmly packed) light brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter, melted
  • STICKY BUN TOPPING
  • 1/4 cup unsalted butter, softened
  • 1/2 cup (firmly packed) light brown sugar
  • 1/2 cup pecan halves
  • STICKY BUN GLAZE
  • reserved raisin soaking liquid
  • 1 tablespoon unsalted butter

Preparation

Step 1

1. Butter an 8-inch square cake pan. The day ahead, prepare the Brioche Dough. The sticky bun topping and and filling can also be prepared the day ahead.

2. TO MAKE THE STICKY BUN TOPPING: In a small bowl, stir together the butter and sugar until well mixed. Spread evenly in the prepared pan with a small spatula or rubber scraper. Top with the pecan halves top sides down.

3. FILLING THE DOUGH: Roll out the dough on a well-floured surface into a 14-inch by 12-inch rectangle. Brush with 2 tablespoons of the melted butter and sprinkle with the sugar mixture and the raisins. Roll up from a short end, brushing off excess flour as you go. The dough will have that lively, silky, "soft as a baby's bottom" feel.
Using a very sharp knife, cut the roll into 4 pieces and then cut each piece into thirds. Place each piece cut side down in the prepared pan, pressing the tops so that the sides touch. Cover with well-buttered plastic wrap and let rise until the dough reaches the top of the pan (about 1 hour if using fresh yeast, up to 2 hours if using dry).

4. TO MAKE THE STICKY BUN GLAZE: In a small saucepan over high heat, reduce the raisin soaking syrup to 1 tablespoon. Add the butter and stir until melted. The glaze should be lukewarm when used.

5. BAKING: Set a foil-lined baking sheet on the lowest shelf and preheat the oven to 425 degrees. The hot baking sheet will boost the "oven spring" of the brioche; the foil will catch any bubbling carmelized syrup.
Brush the buns with the glaze. Place the pan on the hot baking sheet and bake for 10 minutes. Lower the heat to 375 and bake for 15 minutes or until a skewer inserted in the center comes out clean. If the buns start to get too brown, cover loosely with foil after 5 or 10 minutes.
Let the buns cool in the pan for 3 minutes before unmolding onto a serving plate or a foil-lined counter. Sticky buns may be eaten at once or reheated in a 350 degree oven for 10 minutes, loosely wrapped in foil.

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