Flour Bakery Sticky Sticky Buns

• servings: Yield: 6 large buns

Ingredients

Filling:

2 cups brown sugar

1 tsp. ground cinnamon

1 cup pecans, toasted and chopped

Brioche Dough:

2 1/2 cups high-gluten flour

2 1/2 cups all-purpose flour

1 oz. yeast

1 tbsp. salt

1/2 cup ice water

5 eggs

11 oz. butter, softened

Goo:

1/2 lb. butter

15 oz. brown sugar

5 oz. honey

1/2 cup cream

1/2 cup water

Directions

Prep time: dough (30 minutes), Goo (20 minutes), bun making (20 minutes)*

Inactive prep time: about 9 hours

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 (below) 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 (check after 30). Let cool for 10 minutes and then invert onto a serving platter. Serve with café au lait.

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 a bowl. Place in a container and cover well. Refrigerate for at least 6 hours. Shape, cover, and let rise for several hours on a warm radiator or on top of an oven at 200 degrees.

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.