Flour's Famous Sticky Buns

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After printing the recipe then reading all the comments, I decided to pass on this one. I am either going to try Bobby Flays recipe or Titanic sticky buns recipe on this website, it got rave reviews. I am a pretty good baker, but this sounds like too much work for a possible big disappointment. Plus, might as well make an easier one that people request, rather than the harder one to make each time. Once the word gets out, my family says "bring the (blank to the get together."

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This recipe is scarily unhealthy (compare to other sticky buns recipesand the buns turned out to be way too sweet and chewy.

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Wow! THANK YOU Joanne for sharing this recipe. It is absolutely the best!

You do have to modify the directions a bit, but with basic baking knowledge, these will come out great. They are A LOT of work and time-consuming, but well worth the end product. I have made them twice now and plan to make them many more times.

Amazing to think that hers are even better...no wonder they sell out every day!

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The results can be great, but only for an experienced baker; the recipe is not laid out well.

You will have better luck if you dissolve the yeast in the eggs. Knowing what dough should look and feel like helps with the proportions provided here. Add half the flour, mix, then add another quarter, mix and add enough more flour to get dough that is just a little stiff. The cold rising will not result in a doubling of volume like other yeast bread recipes; it provides incorporation of wet and dry ingredients, chills the dough so you can work it properly. Most brioche or Danish recipes you fold in butter cold. You can use the softened butter, but add it in thirds. Fully incorporate each third before you add the next third. Break the dough up into golf ball sized chunks before you incorporate each third of the butter. Start with the beater attachment and then switch to the dough hook. Do not hesitate to do a little hand kneading if necessary.

She called the goo it a caramel, so boil it some; this not only evaporates water, but also helps fully dissolve the brown sugar and take the mixture past the syrup stage to a true caramel. Use a candy thermometer and stay under 338 ?F. If you omit the water, get the buns out of the pan at ten minutes or they may stick. I made a batch with her recipe and the goo was a bit gritty (un-dissolved sugar and (only slightly runny. I liked the caramelized version better, but that is just my preference. I have been to her restaurant and had them there and the caramelized version is right on.

I rated the recipe 3 stars because it is not an easy recipe for a novice to follow, but with a few good baking practices, the results can be outstanding. Also, I agree with the other reviewer suggestions about adding more pecans to the goo prior to adding the cut and rolled pieces of dough and reducing by half the amount of goo if you do not like sweet. But then why even have sticky bun if you don?t like sweet?

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There is no way that this is the same recipe that Joanne uses in her store. The recipe is confusing, but managed to sort it out. I followed it even though I noticed that it didn't agree with how she did it on the show. When I took them out of the oven, they looked just like the ones on the show. However, the taste was...bland. My family each ate one and didn't have anything good to say about them. I threw the rest away because no one wanted any more. That was a lot of work for such a disappointment.

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I have tried this recipe twice, and they are the best sticky buns I have ever tasted. They take a while to make, but they are worth it!

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These were not hard to make at all and they came out amazing! I highly recommend.

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This recipe was hard to follow. Actual time is 10 hours not 3. The brioche dough looks as if it was supposed to be cooked, but that didn't make sense. Measurements were harder to follow that usual. Really needed the average size of the "rectangle", it could be anything even if 1/4" thick. How many was this supposed to make/serve? Final buns were just ok, and I'll keep searching for another recipe.

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I made this recipe and followed it to the letter. The 11 oz of butter (nearly 3 sticks! had me suspicious and my concerns were well founded. The dough was greasy and the bread was heavy and leaden. Not at all like the TV show described it (light and chewey. I think Joanne Chang either made a typo or just isn't sharing the REAL recipe. Mine wound up in the trash. What a waste!

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yummy