Joanne Chang's Sticky Buns
- Reviews 3
Ready In: 6 hrs 30 mins
Serves: 12
Ingredients
Brioche Dough
- 2 1⁄2 cups high-gluten flour
- 2 1⁄2 cups all-purpose flour
- 1 ounce yeast
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar
- 1 tablespoon salt
- 1⁄2 cup ice water
- 5 eggs
- 11 ounces butter, softened
- 2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1 cup pecans, toasted and chopped
Goo
- 1⁄2 lb butter
- 15 ounces brown sugar
- 5 ounces honey
- 1⁄2 cup cream
- 1⁄2 cup water
Directions
- (Brioche):
- In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
- Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
- On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.
- Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
- Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
- For the Goo: In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water.
- Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out) and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
- Preheat oven to 350 degrees F.
- Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
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