Tuesday, May 27, 2008

TWD-Pecan Honey Sticky Buns

This weeks TWD recipe was chosen by Madam Chow of Madam Chow's Kitchen. I was really nervous when this was chosen, because I have never made brioche dough before. Honestly, I have never eaten brioche bread before, so this was a first for me all the way around. Back in March Peabody had chose Brioche Raisin Snails as her recipe for the week, and I wasn't able to participate that week, so I was excited and nervous at the same time, about this week. Let me just say that I am no longer afraid of brioche! I can't wait to make it again and again. It is not hard at all to mix together...other than the fact that you really have to watch your KA mixer, or it might just jump off of the counter! A few "slaps" to deflate the dough and watch it rise again, and again, this made me smile and giggle every time I went to deflate it and it had risen again. A chill overnight and there you go. Now, I waited 2 nights, and the brioche was really stiff when I took it out of the fridge to roll it out, but a few minutes out on the counter and it was ready to be rolled out. Once rolled out, spread on the filling, roll, cut and put in the baking dish to rise a final time for about 1 1/2 hours and bake for 30 minutes. The rolls came out light and fluffy, and sweet! Very sweet and sticky, of course.


Pecan Honey Sticky Buns
Makes 15 buns
For the Glaze:
1 cup (packed) light brown sugar

1 stick (8 tablespoons) unsalted butter, cut into 4 pieces

1/4 cup honey

1-1/2 cups pecans (whole or pieces)

For the Filling:
1/4 cup sugar

3 tablespoons (packed) light brown sugar

1 tablespoon ground cinnamon

3 tablespoons unsalted butter, at room temperature

For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glaze recipe accordingly).
With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.
Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mat or buttered foil. Be careful - the glaze is super-hot and super-sticky.

What You'll Need for the Golden Brioche Dough (this recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!):

2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)

1/3 cup just-warm-to-the-touch water

1/3 cup just-warm-to-the-touch whole milk

3 1/3 cups all-purpose flour

2 teaspoons salt

3 large eggs, at room temperature

1/4 cup sugar

3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm


What You'll Need for the Glaze (you would brush this on brioche loaves, but not on the sticky buns):
1 large egg

1 tablespoon water

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can-- this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you're doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you'll have a fairly dry, shaggy mess.


Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.


Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight. (After this, you can proceed with the recipe to make the brioche loaves, or make the sticky buns instead, or freeze all or part of the dough for later use.)
The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.


Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)
Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.
To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.


Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.





41 comments:

Engineer Baker said...

I'm glad you got the chance to make this brioche - isn't it fun to work with?

Rebecca said...

This dough is so good. I'm really glad you got to tackle it this time!

Amy said...

I was a little afraid of this one too. But it is just wonderful. Your pic is beautiful!

Jules Someone said...

Yum! I may just be inspired to try this one after chickening out myself.

bakersbakery said...

I also ended up letting my brioche dough chill in the fridge for two nights. Glad to see it worked out for both of us! Nice work!

LyB said...

They look just perfectly sweet and sticky, if you ask me! ;) Beautiful!

Anne said...

Great job tackling the brioche- I'm glad you liked it!

PheMom said...

Looks great! Glad you liked them!

Bumblebutton said...

See--brioche is fun! It makes you giggle. Nice job!

ostwestwind said...

Great result, it looks good!
Ulrike from Küchenlatein

Jess said...

Isn't it great to conquer your fear of brioche? Nice job!

The Kitchen Vixen said...

They look great. Very fluffy. Great job.

Madam Chow said...

Congratulations! Isn't it wonderful how TWD helps bakers get over their fears? I'm so glad these turned out well for you.

slush said...

They look fab babe! We loved them too.

Megan said...

No fair! Yours look better than the picture in the book! I can't wait to bake up the rest of the dough!!

Mara said...

i had bun-timidation at first too but the dough was actually quite easy (well except for the killing my KA part!!) ... these are so worth it when you bite in. yours look fab!

Isa said...

I'm glad you lost your fear to brioche :) I was also quite scared from brioche at first, but now I'm brioche n#1 fan :)
Your buns look great!
*and thanks for your comment on my blog

Kayte said...

No wonder you are not afraid of brioche dough anymore...these look fantastic. I can just taste them looking at the photo!
~Kayte

CB said...

I liked punching down my dough too! Way to get some aggression out huh? HAHA! So glad you got to try out the fun that is brioche. I am totally addicted now. Great job!
Clara @ I♥food4thought

Lori said...

I like the slapping down part too. My first time with brioche.
Great job!

Prudy said...

Beautiful rolls and your cupcakes down below look wonderful, too.

Mevrouw Cupcake said...

Yum, your buns look yummy and I could most certainly eat one right now!

steph- whisk/spoon said...

brioche is nothing to fear! and these look great!

rebekka said...

Lovely.....you did a great job, wonderful!

mimi said...

yay for firsts! glad you were able to try this, they came out looking great!

Jayne said...

Good for you for making these! I thought the dough was lovely to work with. Nice picture, too!

Chris said...

I thought "oh no" at first, mixed with excitement. Looks lovely!

Natalie said...

So tasty, wasn't it? Nice job!

noskos said...

Great looking buns!!

Peabody said...

Glad you finally got to delve into the world of brioche...it's a fun one.

Andrea said...

Well done to have a go at something you had never tried before.

Garrett said...

First - I think you have the same plates as me, randomly. Or something very similar. Pure white with different fruits around the edge? Second - definitely agree with the KA mixer trying to jump off the counter. I was a little afraid there for a while!

Shari said...

Looks delicious! Good to know the brioche works even after 2 days in the fridge.
Shari@Whisk: a food blog

Jaime said...

looks great! glad you were able to make the brioche this time around...and weren't the nuts good? :)

Di said...

I'm glad you finally had a chance to make the brioche. It looks like your sticky buns turned out great.

Cafe Johnsonia said...

Great job, Abby. I'm not afraid of brioche anymore either. :)

edamame said...

Your site gave the devil in my heart big power. The devil said to me. "Eat this thing which I was sweet, and seemed to be delicious" As a result, I lost a fight with the devil. I was dieting so... (T_T)
From Japan
http://food-soybean.blogspot.com/

Jeanine said...

Wow, they look absolutely beautiful! I bet they were ooey, gooey yummy!! :) Great job! And congrats on winning bingo!! :)

Liliana said...

Your sticky buns look all sweet and sticky and delicious!

I was a bit intimidated to make the dough!

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Tuesday, May 27, 2008

TWD-Pecan Honey Sticky Buns

This weeks TWD recipe was chosen by Madam Chow of Madam Chow's Kitchen. I was really nervous when this was chosen, because I have never made brioche dough before. Honestly, I have never eaten brioche bread before, so this was a first for me all the way around. Back in March Peabody had chose Brioche Raisin Snails as her recipe for the week, and I wasn't able to participate that week, so I was excited and nervous at the same time, about this week. Let me just say that I am no longer afraid of brioche! I can't wait to make it again and again. It is not hard at all to mix together...other than the fact that you really have to watch your KA mixer, or it might just jump off of the counter! A few "slaps" to deflate the dough and watch it rise again, and again, this made me smile and giggle every time I went to deflate it and it had risen again. A chill overnight and there you go. Now, I waited 2 nights, and the brioche was really stiff when I took it out of the fridge to roll it out, but a few minutes out on the counter and it was ready to be rolled out. Once rolled out, spread on the filling, roll, cut and put in the baking dish to rise a final time for about 1 1/2 hours and bake for 30 minutes. The rolls came out light and fluffy, and sweet! Very sweet and sticky, of course.


Pecan Honey Sticky Buns
Makes 15 buns
For the Glaze:
1 cup (packed) light brown sugar

1 stick (8 tablespoons) unsalted butter, cut into 4 pieces

1/4 cup honey

1-1/2 cups pecans (whole or pieces)

For the Filling:
1/4 cup sugar

3 tablespoons (packed) light brown sugar

1 tablespoon ground cinnamon

3 tablespoons unsalted butter, at room temperature

For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glaze recipe accordingly).
With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.
Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mat or buttered foil. Be careful - the glaze is super-hot and super-sticky.

What You'll Need for the Golden Brioche Dough (this recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!):

2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)

1/3 cup just-warm-to-the-touch water

1/3 cup just-warm-to-the-touch whole milk

3 1/3 cups all-purpose flour

2 teaspoons salt

3 large eggs, at room temperature

1/4 cup sugar

3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm


What You'll Need for the Glaze (you would brush this on brioche loaves, but not on the sticky buns):
1 large egg

1 tablespoon water

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can-- this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you're doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you'll have a fairly dry, shaggy mess.


Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.


Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight. (After this, you can proceed with the recipe to make the brioche loaves, or make the sticky buns instead, or freeze all or part of the dough for later use.)
The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.


Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)
Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.
To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.


Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.





41 comments:

Engineer Baker said...

I'm glad you got the chance to make this brioche - isn't it fun to work with?

Rebecca said...

This dough is so good. I'm really glad you got to tackle it this time!

Amy said...

I was a little afraid of this one too. But it is just wonderful. Your pic is beautiful!

Jules Someone said...

Yum! I may just be inspired to try this one after chickening out myself.

bakersbakery said...

I also ended up letting my brioche dough chill in the fridge for two nights. Glad to see it worked out for both of us! Nice work!

LyB said...

They look just perfectly sweet and sticky, if you ask me! ;) Beautiful!

Anne said...

Great job tackling the brioche- I'm glad you liked it!

PheMom said...

Looks great! Glad you liked them!

Bumblebutton said...

See--brioche is fun! It makes you giggle. Nice job!

ostwestwind said...

Great result, it looks good!
Ulrike from Küchenlatein

Jess said...

Isn't it great to conquer your fear of brioche? Nice job!

The Kitchen Vixen said...

They look great. Very fluffy. Great job.

Madam Chow said...

Congratulations! Isn't it wonderful how TWD helps bakers get over their fears? I'm so glad these turned out well for you.

slush said...

They look fab babe! We loved them too.

Megan said...

No fair! Yours look better than the picture in the book! I can't wait to bake up the rest of the dough!!

Mara said...

i had bun-timidation at first too but the dough was actually quite easy (well except for the killing my KA part!!) ... these are so worth it when you bite in. yours look fab!

Isa said...

I'm glad you lost your fear to brioche :) I was also quite scared from brioche at first, but now I'm brioche n#1 fan :)
Your buns look great!
*and thanks for your comment on my blog

Kayte said...

No wonder you are not afraid of brioche dough anymore...these look fantastic. I can just taste them looking at the photo!
~Kayte

CB said...

I liked punching down my dough too! Way to get some aggression out huh? HAHA! So glad you got to try out the fun that is brioche. I am totally addicted now. Great job!
Clara @ I♥food4thought

Lori said...

I like the slapping down part too. My first time with brioche.
Great job!

Prudy said...

Beautiful rolls and your cupcakes down below look wonderful, too.

Mevrouw Cupcake said...

Yum, your buns look yummy and I could most certainly eat one right now!

steph- whisk/spoon said...

brioche is nothing to fear! and these look great!

rebekka said...

Lovely.....you did a great job, wonderful!

mimi said...

yay for firsts! glad you were able to try this, they came out looking great!

Jayne said...

Good for you for making these! I thought the dough was lovely to work with. Nice picture, too!

Chris said...

I thought "oh no" at first, mixed with excitement. Looks lovely!

Natalie said...

So tasty, wasn't it? Nice job!

noskos said...

Great looking buns!!

Peabody said...

Glad you finally got to delve into the world of brioche...it's a fun one.

Andrea said...

Well done to have a go at something you had never tried before.

Garrett said...

First - I think you have the same plates as me, randomly. Or something very similar. Pure white with different fruits around the edge? Second - definitely agree with the KA mixer trying to jump off the counter. I was a little afraid there for a while!

Shari said...

Looks delicious! Good to know the brioche works even after 2 days in the fridge.
Shari@Whisk: a food blog

Jaime said...

looks great! glad you were able to make the brioche this time around...and weren't the nuts good? :)

Di said...

I'm glad you finally had a chance to make the brioche. It looks like your sticky buns turned out great.

Cafe Johnsonia said...

Great job, Abby. I'm not afraid of brioche anymore either. :)

edamame said...

Your site gave the devil in my heart big power. The devil said to me. "Eat this thing which I was sweet, and seemed to be delicious" As a result, I lost a fight with the devil. I was dieting so... (T_T)
From Japan
http://food-soybean.blogspot.com/

Jeanine said...

Wow, they look absolutely beautiful! I bet they were ooey, gooey yummy!! :) Great job! And congrats on winning bingo!! :)

Liliana said...

Your sticky buns look all sweet and sticky and delicious!

I was a bit intimidated to make the dough!

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