Ultimate Sticky Buns (Print Version)
# Ingredients:
→ Brioche Dough
01 -
2 ½ cups bread flour
02 -
2 ½ cups all-purpose flour
03 -
3 ¼ teaspoons active dry yeast
04 -
⅓ cup plus 1 tablespoon sugar
05 -
1 tablespoon salt (Morton's Kosher salt)
06 -
½ cup ice water
07 -
6 eggs (1 reserved for egg wash)
08 -
2 ¾ sticks butter, softened and cut into 10 pieces
→ Sticky Bun Filling
09 -
¼ cup brown sugar
10 -
¼ cup granulated sugar
11 -
¼ to ½ teaspoon cinnamon (adjust to preference)
12 -
1 cup pecans or walnuts, toasted and finely chopped (reserve ½ cup for goo)
→ Sticky Goo
13 -
1 ½ sticks butter
14 -
1 ½ cups brown sugar
15 -
⅓ cup honey
16 -
⅓ cup heavy cream
17 -
⅓ cup water
# Instructions:
01 -
In a stand mixer bowl, combine both flours, yeast, sugar, salt, ice water, and 5 eggs. Mix with a dough hook on low speed for 10 minutes, stirring occasionally to integrate the mixture. Add butter one piece at a time while kneading, allowing each piece to blend fully. Knead until dough forms a ball and slaps the bowl sides. Adjust moisture with water if needed. Cover dough in a buttered bowl, wrap in plastic, and refrigerate for at least 6 hours or overnight.
02 -
After refrigeration, allow dough to warm to room temperature. Divide into two portions. For brioche loaf, roll one half into a 9-inch square. Fold the top third to the center and bottom third to the center, pressing layers together. Tuck ends and place into a buttered 9x5 loaf pan. Cover lightly with plastic wrap and let rise for 2 hours in a warm spot. For buns, roll the other half into a 16x12-inch rectangle, ¼ inch thick. Sprinkle filling evenly, roll tightly, and trim ends. Cut into 12 equally sized slices and place cut side down into a buttered 13x9-inch pan. Cover and let rise until doubled in size, about 2 hours.
03 -
Preheat oven to 350°F. Brush risen loaf with beaten egg. Bake loaf for 35-45 minutes until golden. Bake buns in the 13x9 pan for 35-45 minutes until golden. Let buns cool for 30 minutes before serving. Reheat buns at 325°F for 6-8 minutes, tented with foil.
04 -
Melt butter in a saucepan. Whisk in brown sugar and stir until dissolved. Add honey, cream, and water, whisking until combined. Use immediately or store overnight. Pour into the 13x9 pan and sprinkle with reserved nuts before adding prepared rolls.
# Notes:
01 -
Use high-quality, unsalted butter for the best flavor.
02 -
Ensure proper rising by keeping the dough in a warm, draft-free area.
03 -
Leftover buns can be reheated and retain freshness for up to 4 days.