Getting hot buns might your New Year's Resolution, but I'm resolving to make another batch of the amazing sticky buns that I cooked up for our New Year's Eve party. The recipe comes from Flour Bakery, and if you're going to try it out, be warned: These yummy treats are highly addictive!
What You'll Need:
For the dough
2 1/4 cups unbleached all purpose flour
2 1/4 cups bread flour
1 1/2 packages of active dry yeast
1/3 cup plus 1 Tbsp sugar
1 Tbsp kosher salt
1/2 cup cold water
1 cup plus 6 Tbsp unsalted butter, at room temp, cut into chunks
For the goo
3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 tsp kosher salt
For the buns
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/8 tsp ground cinnamon
1 cup pecan halves, toasted and chopped
- In a stand mixer fitted with the dough hook, combined the first 7 dough ingredients and beat on low speed for 4 minutes. Scrape down the bowl to make sure that all the flour is incorporated and beat for another 4 minutes. The dough will be stiff and dry.
- On low speed, add the butter once chunk at a time, mixing until it disappears. It is important for all the butter to be mixed into the dough.
- Once all the butter is incorporated, turn up the speed to medium and beat for about 15 minutes. Watch the mixer- mine scooted across the counter! The dough Will become smooth and shiny, and that's when you know it's ready.
- Place the dough in a large bowl and cover it with plastic wrap, pressing the plastic wrap onto the surface of the dough. Allow it to proof in the fridge for at least 6 hours.
- To make the goo, melt the butter over medium heat in a small saucepan. Whisk in the brown sugar until it's dissolved.
- Remove the goo from heat and add the honey, heavy cream, water, and salt. Stir until it's mixed, then allow the mixture to cool to room temp.
- On a floured work surface, roll out your dough into a big rectangle (1/4 inch thick).
- Stir the light brown sugar, granulated sugar, cinnamon, and half of the pecans together before sprinkling them evenly over the dough.
- Start from the short side farthest from you, roll the dough tightly into a jelly roll.
- Use a chef's knife to cut the dough into even 1 1/2 inch pieces (I made mine smaller so that the recipe would yield more buns, and you can too if you so choose!).
- Pour the goo into a 9 by 13 inch baking dish and sprinkle the remaining pecans over the surface. Then place the buns in, one cut side down.
- Allow the buns to proof in a warm spot for about 2 hours, or until the dough is pillowy and soft.
- Bake the buns for 34-45 minutes (depending on the size) at 350 degrees. They'll be golden brown when they're ready (and they will smell absolutely delicious!).
- Let the dish cool on a wire rack for 30 minutes, then careful invert the buns onto a serving platter and spoon the goo on top of them. Enjoy!
- Try making the brioche dough and letting it proof overnight. This seems way easier to me than waiting for 6 hours during the day (I'm impatient)!
- I've made this recipe a couple of times, and I think there's too much goo. I just about 3/4 of the goo that I make and they turn out perfect, not too soggy.
- These buns are tricky to make gluten free, but i have an excellent GF flour blend and was able to recreate the recipe by adding a bit of powdered psyllium husk and 2 packs of yeast instead of 1.5. You couldn't tell that they were gluten free, but baking sans gluten did take a bit of experimenting...