Monday, December 22, 2008

Joanne Chang's Sticky Buns
{Note: I halved the recipe and wrote in italics what I used. This made 18 sticky buns}

Brioche dough, recipe follows
Filling, recipe follows
Goo, recipe follows

Brioche Dough:

2 1/2 cups high gluten flour (I used bread flour) 1 1/4 cup
2 1/2 cups all-purpose flour 1 1/4 cup
1 ounce yeast 2 pkgs rapid rise
1/3 cup plus 2 tbs. sugar 4 tbs.
1 tbs. salt 1/2 tbs. salt
1/2 cup ice water 1/4 cup
5 eggs 2 eggs, 1 egg yolk
11 oz. butter 1 stick + 2 1/2 tbs.

In large bowl of stand mixer, combine all ingredients except butter and beat on low with dough hook for 10 minutes.

Add the softened butter and knead for another 20 minutes until dough slaps the side of the bowl.

Place in container and cover well. Proof in the fridge for 6 hours (I left mine in fridge over night and when I took it out the next morning I waited for about a half an hour to let it soften before I rolled it out)

On floured work surface, roll out the dough into a rectangle. Combine the following:

2 cups brown sugar 1 cup
1 tsp. ground cinnamon 1/2 tsp.
1 cup pecans, toasted and chopped 1/2 cup

Sprinkle the above on brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1 inch thick. Spread cooled Goo on the bottom of a roasting pan and place buns evenly spaced in the pan.


1/2 lb. butter 1 stick
15 oz. brown sugar 1 cup brown sugar
5 oz honey 1/3 cup
1/2 cup cream 1/4 cup
1/2 cup water 1/4 cup

In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and then whisk in the honey, cream and water.

Shape, cover, proof for several hours at warm room temperature.

Bake @ 350 for 15-20 minutes or until buns are lightly browned on top.


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