Get Stuck on Your Sweetie – Brioche Pecan Sticky Buns

I LOVE sticky buns, but not just ANY sticky buns.  I love the kind made with decadent, buttery, homemade brioche bread that pull apart with the perfect amount of elasticity and are smothered in rich, creamy sour cream, dark brown sugar, cinnamon and layers and layers of pecans!  Yes, those  sticky buns.  I also love recipes that permit me to do the majority of the “heavy lifting” in advance.  If you plan appropriately, all you will need to do in the morning is remove the muffin tin from the fridge, allow it to come to room temp and rise (about an hour total) and bake.  VOILA, you rock star!

2am Christmas AM Post 7 Fishes Clean Up..wide eyed and weary:)

Step aside Pepperidge Farm…Gloves are off, Flour Bakery, this recipe will give you a run for your brioche dough!!!  I make these every year for Easter but this year I added Christmas Morning to the my “bun calendar.”  Yes, I know resolutions are in effect but its not too early to start planning the V-Day line-up, right?  Add this to the menu and surprise your sweetie.  Grab an extra napkin, brew a full pot and get your sticky on!  Thanks archived Martha Stewart for the guidance…

INGREDIENTS:

Makes 12

2 packages of Active Dry Yeast

1 cup plus 2 Tbs warm milk, 110 degrees

6 cups all purpose flour (I love King Arthur’s)

1/3 cup granulated sugar

2 tsp salt

4 large eggs

4 sticks (1lb) unsalted butter, room temp and cut into 1″ pieces

3 1/3 cups pecans halves (2 cups chopped, 1 1/3 cup left halved)

2 1/4 cups light corn syrup

1 1/4 cups brown sugar, packed

1/2+ cup sour cream

1 Tbs cinnamon, ground

PREPARATION:

The morning before…

“Brioche 101″

  • In a pyrex bowl, combine warm milk and yeast.  Whisk if necessary to reduce “clots” and let stand for 10 minutes.  The mixture will become creamy.  
  • Mount the bread hook in your electric mixer.  Combine the flour, sugar and salt in the mixer bowl.  Add the milk/yeast mixture and eggs and mix on low speed until thoroughly combined (about 2-3 minutes).
  • Increase mixer speed to medium high and add butter.  Mix on high for 8-10 minutes.  The dough will develop a beautiful, buttery sheen.  Yum…I can taste it already!
  • Transfer dough ball to a 13×18″ rimmed cookie sheet and press dough out evenly to form a rectangle.  Cover with plastic wrap and place in fridge to chill for at least 8 hours.

The night before…

  • Butter two 6-cup large 7ozmuffin tins (or one 12-cup) *I have made this recipe successfully in one 9×13″ baker, before I purchased a large cup muffin tin for $6 at TJ Maxx.  This worked fine, however I would recommend the muffin tin technique as it expedites the cooking time and each sticky bun will have the perfect “tappable” exterior and be perfectly moist not doughy inside…

    roll it, baby!

  • Squirt about 3 tbs of light corn syrup in each cup.  Then sprinkle about 1 tbs of brown sugar in each cup and finally place about 2 tbs of the pecan halves in each cup.  Be generous…this is the good, sticky stuff we’re talkin’ about!
  • Remove dough from the fridge and allow to warm slightly about 10 minutes to improve workability.  Place a lightly flowered work surface and roll to 1/4″ thickness and 15×20″.  Trim so edges are nice and straight.  * You can make a separate loaf with the remnant dough or use as a base for a gourmet pizza instead of traditional savory dough- apps the following night just covered!
  • Spread sour cream generously over face of dough.  Sprinkle cinnamon, the remaining brown sugar (about 2/3 cup) and chopped pecans over sour cream.  Roll the dough up lengthwise to form a goodie-filled-log about 3″ diameter by 20″ long.
  • Slice the log into 1 1/2″ sections and place in prepared pans.  Lay a piece of parchment paper gently on top and wrap with plastic wrap.  Place back in the fridge immediately for tomorrow AM!

Morning of…

  • Preheat oven to 350 degrees.  Remove tins from fridge and place in the warmest room in the house.  Remove the plastic wrap but leave the parchment paper resting on top of buns to keep dough from drying out.  Allow to come to room temp and rise about 1/2″ above the cups (this will take about an hour).
  • Place tins on middle rack in oven.  Be sure to place a cookie sheet underneath to catch any sticky drips!  Bake for about 40 minutes until a beautiful dark golden brown.  You should be able to “tap” on the outside of the bun and it will sound barely hollow.
  • Pull from oven and IMMEDIATELY flip onto a parchment covered cooling rack (otherwise they will glue themselves in the tins and you will be soaking for hours- trust me, not fun and a huge bummer)
  • Serve warm and welcome the praise. xoxo

Comments

  1. judy keehn says:

    you rock!!!

  2. fantastic, I love being a taster…

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