Joanne Chang's Sticky Buns

Recipe courtesy Joanne Chang

Show: Throwdown with Bobby FlayEpisode: Sticky Buns

Rated: 4 stars out of 5Rate itRead users' reviews (90)

RECIPE
COMMENTS & REVIEWS(90)

Cook Time:
45 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 3 hr 10 min
Cook: 45 min
Total:: 4 hr 15 min

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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.

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

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.

Goo:

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

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.

*This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Comments & Reviews

recipe Joanne Chang's Sticky Buns
null null, null 02-06-2010
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Great Flavor, Recipe Needs Better Directions
Rated: 4 stars out of 5

Would have very possibly been a 5, but the directions for the dough are difficult to follow, even after gleaning tips from... other reviews. I've made lots of dough before, but never one that I had to refrigerate prior to rising. And once out of the refrigerator (the following morning), the instructions say "proof" the dough, without stating for how long. The recipe also calls for Cake Yeast, which was not available at my supermarket, so I used regular yeast...it would have been very helpful to know how much regular yeast to use, and I likely use too little. My dough never rose, even after three hours in a draft-free slightly higher than room temperature setting. So the end result was wonderfully flavored, strangely textured, swirly lumps. Disappointing given the commitment of time necessary. Should the directions be clarified, I would recommend this recipe.Read more
recipe Joanne Chang's Sticky Buns
Alexis Wilmington, DE 01-30-2010
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Amazing Sticky Buns!
Rated: 5 stars out of 5

After watching the Bobby Flay throwdown and how delicious these sticky buns looked, I decided to make them. They were... amazing! The dough was a little difficult to make because I had to knead it by hand, I don't have a dough hook for my electric mixture. The just melted in your mouth. They are very rick though, I struggled to eat just one bun. Definitely worth making!Read more
recipe Joanne Chang's Sticky Buns
Patty New Milford, PA 12-30-2009
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Beautiful Dough
Rated: 5 stars out of 5

I used the brioche recipe for another sticky bun recipe I wanted to try and the dough turned out wonderful. I followed... directions as written and used 4 packets of active dry yeast. I did not see Joanne's review below until my dough was in the fridge but I still didn't have any problems. It took a while for the butter to incorporate but I just gave it about 5 or so more minutes in the mixer than directed and it eventually came together. I refrigerated over night and the dough was done rising after about 2 1/2 hours after being rolled and placed into the pans. Thanks so much Joanne!!!Read more
recipe Joanne Chang's Sticky Buns
Anita Westwood, CA 10-21-2009
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FAMILY PLEASER
Rated: 5 stars out of 5

I didn't have a problem with the dough or yeast. I used dry yeast, only one packet, but will use more next time. The dough... was great but wasn't as airy as I expected. The 'goo' was thin but read the recipe again and should let the sugar and butter mixture cool before adding the rest of the items. My family of three managed to take care of the buns just fine. There were a few left for the next day. Did we eat dinner? I don't think so. It was a 'bun'erful day.Read more
recipe Joanne Chang's Sticky Buns
Melissa Vista, CA 09-27-2009
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Good thing I read the reviews halfway through making these... :)
Rated: 3 stars out of 5

Yes, the instructions were a little off, so I got online to see if there was clarification for the random step to bake the... dough before letting it rise (?). I've never made any kind of bread by hand so this is a first! I kneaded the butter in by hand ? I recommend getting help on that :) - and I'll start the second half of the process in a few hours. I'm excited! I'll review it fully when they're baked and are being devoured! One more thing, if the recipe makes 15-18 rolls, instead of the 6 promised in the recipe, I'm going to have to find other tasters. I'm sure they're delicious but probably a little too many for just the hubby and myself... :)Read more
recipe Joanne Chang's Sticky Buns
Mandy Taylorsville, UT 07-06-2009
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I'm sure it would have turned out...
Rated: 3 stars out of 5

I took everyone else's advice and made Bobby's brioche dough with Joanne's "goo" but our oven likes to brown things faster... than normal- so I had to put foil over the top so the buns wouldn't burn. well the goo didn't reduce enough and I got hot syrup everywhere when I turned the buns over :( so not recommending that technique! I'm sure we would have had wonderful sticky buns but instead we got not that great soggy buns. Read more