This may appear to be an over the top boast, but.....
Make these sticky buns and you will have the love and adoration of everyone who eats them. Just be careful and don't let the power go to your head.
Chef's Notes:
* You will need a stand mixer. hand mixers are not powerful enough to make this dough.
* The dough must be made 1 day ahead and proofed in the refrigerator over night.
* The butter must be cool and pliable, not room temperature, not ice cold.
Brioche
Sponge:3/4 cup. Milk
1 cup All Purpose flour
4 tsp. Yeast
Dough:
8 oz. Butter, soft and pliable
1/3 cup Sugar
2 tsp. salt
4 ea. Eggs, room temp.
2 ea. Egg Yolks, room temp.
3 cups All Purpose flour
1. For Sponge – warm milk to 110 degrees and add the yeast. Dissolve yeast completely then add flour, mix until smooth. Cover and let rise until doubled about 15 minutes.
2. For Dough – Add the sponge, eggs and egg yolks, flour, sugar and salt to the bowl. Mix in a stand mixer with the paddle attachment until mixture is smooth and consistent. This will take a few minutes and will look rough initially. Once the sponge is incorporated, switch to a dough hook. Add the soft butter one or two pieces at a time. Dough will be soft and sticky. Once butter is incorporated, mix on low speed for 5 minutes until a smooth dough develops.
3. Place in a clean oiled bowl, wrap and refrigerate overnight.
4. Next day, remove dough from refrigerator, prep your filling and topping.
4 tsp. Yeast
Dough:
8 oz. Butter, soft and pliable
1/3 cup Sugar
2 tsp. salt
4 ea. Eggs, room temp.
2 ea. Egg Yolks, room temp.
3 cups All Purpose flour
1. For Sponge – warm milk to 110 degrees and add the yeast. Dissolve yeast completely then add flour, mix until smooth. Cover and let rise until doubled about 15 minutes.
2. For Dough – Add the sponge, eggs and egg yolks, flour, sugar and salt to the bowl. Mix in a stand mixer with the paddle attachment until mixture is smooth and consistent. This will take a few minutes and will look rough initially. Once the sponge is incorporated, switch to a dough hook. Add the soft butter one or two pieces at a time. Dough will be soft and sticky. Once butter is incorporated, mix on low speed for 5 minutes until a smooth dough develops.
3. Place in a clean oiled bowl, wrap and refrigerate overnight.
4. Next day, remove dough from refrigerator, prep your filling and topping.
Filling:
8 oz. Butter, softened1 cup brown sugar
or filling of choice
Topping:
8 oz. Butter, softened1 cup Brown sugar
1 1/2 cup Honey
1½ tsp. Ground cinnamon
½ tsp. Salt
2 cups Pecan pieces
1. Cream butter and sugar. Add honey, salt and cinnamon. Mix until combined.
2. Spread over bottom of a 2, 9" greased pan. Sprinkle pecans over caramel filling on bottom of pan.
3. Roll out brioche dough into a 12” x 24” rectangle and spread filling. Do not take the filling all the way to the edges.
4. Roll up dough and cut into 12 equal pieces.
5. Place rolls on top of caramel and nuts in pan.
6. Cover with plastic wrap, proof/let rise until double, about 1 1/2 to 2 hours (just don't put them in a warm place, the dough will turn greasy.
7. Bake for 20 – 25 minutes in a 375° oven.
8. When done, remove from oven and let rest/cool for 8- 10 minutes. (not any longer or the buns will not release from pan. If the caramel sets, just return the buns to hot oven for 5 minutes) Cover pan with plate and carefully turn pan over. Enjoy.
Call me when they're out of the oven, I will bring the milk!
See you at the Market.
Chef Deb
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