Tuesday, January 5, 2016

Hot Buns

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
6 eggs
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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. To make the goo, melt the butter over medium heat in a small saucepan. Whisk in the brown sugar until it's dissolved. 
  6. 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. 
  7. On a floured work surface, roll out your dough into a big rectangle (1/4 inch thick). 
  8. Stir the light brown sugar, granulated sugar, cinnamon, and half of the pecans together before sprinkling them evenly over the dough. 
  9. Start from the short side farthest from you, roll the dough tightly into a jelly roll. 
  10. 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!). 
  11. 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.
  12. Allow the buns to proof in a warm spot for about 2 hours, or until the dough is pillowy and soft. 
  13. 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!). 
  14. 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!
Three Notes:
  • 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...

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