Joanne Chang's Sticky Buns
"From Foodnetwork. Saw Throwdown with Bobby Flay last night and we were salivating for these Sticky Sticky Buns... Can't wait to try it, but until I have the time to try this labor intensive recipe, posting it here for safe-keeping! Meanwhile if anyone wants to try it and comment please do so!"
photo by Bibliobethica
- Ready In:
- 6hrs 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Brioche Dough
- 2 1⁄2 cups high-gluten flour
- 2 1⁄2 cups all-purpose flour
- 1 ounce yeast
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar
- 1 tablespoon salt
- 1⁄2 cup ice water
- 5 eggs
- 11 ounces butter, softened
- 2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1 cup pecans, toasted and chopped
-
Goo
- 1⁄2 lb butter
- 15 ounces brown sugar
- 5 ounces honey
- 1⁄2 cup cream
- 1⁄2 cup water
directions
-
(Brioche):
- 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.
- 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.
- For the Goo: 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.
- Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out) 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.
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Reviews
-
I got the recipe from her cookbook and it does not match this one. It says to put the dough in the fridge overnight and it says to put pecans, sugar, and cinnamon on the dough before rolling it up. I followed the directions exactly - even the dough instructions (and the time allowed for kneading the dough). They were perfect and delicious! Sorry, Granny, but I'm using the recipe from now on! If you google Joanne Chang's sticky buns, you'll find the recipe I used in her cookbook called, "Flour" -
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This recipe is incorrect, most importantly because it skips the proofing. Joanne Chang's recipe calls for refrigerating the dough overnight before any rolling out is done. And the prior review is also correct--the brown sugar, cinnamon, and pecans do NOT go in the dough. -
I think there is an error in the instructions or the ingredient list is broken down incorrectly. Step 2 indicates to add all ingredients, sans butter, to the mixer for the dough. The last three ingredients however, don't go into the initial dough, they are rolled up in step 5. If you mix all the ingredients, you'll end up with a brown pile of sticky glop. As for me, I'm waiting to see if my sticky glob rises. I've got too much invested in all this to just throw it out.
RECIPE SUBMITTED BY
I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0)
My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it.
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