Recipes : Joanne Chang's Sticky Buns : Food Network

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Joanne Chang's Sticky Buns
Recipe courtesy Joanne Chang

Ingredients
1 recipe Brioche dough, recipe follows
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
Goo, recipe follows

Directions
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. Spread the Goo on the bottom of a roasting pan 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.

Serve with Cafe au Lait.

Ingredients
Brioche Dough:
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened

Directions
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.

Place in a container and cover well.

Proof in refrigerator for at least 6 hours.

Shape, cover, proof for several hours at warm room temperature.

Preheat oven to 350 degrees F.

Egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.

Ingredients
Goo:
1/2 pound butter

15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

Directions
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. Set aside.