This week I was relieved to see the return of the Brioche dough to the Tuesdays with Dorie rotation. As recommended in the raisin snails, I sealed up the 2nd half of the brioche recipe, and stashed it into the freezer, figuring it was only a matter of time before we got to it again.
After a 24 hour stint in the fridge to thaw down, the dough was as soft and pliable as when it was fresh. I was pretty excited, since I really liked this brioche recipe, and am always doubtful when freezing things like dough. It rolled out easily, and thankfully this week's recipe had far fewer steps than the custard filling. It took no time to sprinkle out the sugar, roll it up, and slice it. I always fear I'll end up with very uneven pieces, so after trimming the edges, I cut it in 1/2, then each piece in 1/2, so on until I had 16 rolls.
I wanted to take the finished rolls to a get together the same evening, so when the rolls hadn't risen to the 'touching' stage, I was a little disappointed. But put them in the oven regardless. Next time I use frozen dough, I'll have to remember to give it more rise-time.
They came out of the oven all bubbly and smelling divine. Then came the task of turning them out. Because I wanted them to be in a portable container, I chose to invert them into a pan with taller sides, fearing hot syrup spilling in the car. I probably should have given it more thought. Because instead of hot sugar all over the car, I ended up with hot sugar all over the counter. The inversion didn't go quite as planned, and I ended up making a bit of a mess.
I scooped as much syrup and pecans back into the pan with the buns, neatening them a little, and did a quick scrub down before having to run out the door without them. I was just too disappointed in my faux pas to bring the misshaped mess I ended up with.
Giving them a glance this morning, I decided they were at least worth a taste since they SMELLED divine, and the only problem was in the actual visual presentation. They were indeed quite tasty, and well worth the time investment of the brioche recipe. Next time, I'll just have to remember to turn them out into a nice shallow pan.
Pecan Honey Sticky Buns
Makes 15 buns
For the Glaze:
1 cup (packed) light brown sugar1 stick (8 tablespoons) unsalted butter, cut into 4 pieces1/4 cup honey1-1/2 cups pecans (whole or pieces)
For the Filling:
1/4 cup sugar3 tablespoons (packed) light brown sugar1 tablespoon ground cinnamon3 tablespoons unsalted butter, at room temperature
For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)
Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).
To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissovle the sugar. Pour the glaze into the buttered pan, evening it out asbest you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinle over the pecans.
To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.
To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glae recipe accordingly).
With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns ahve doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.
Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful - the glaze is super-hot and super-sticky.
Click here for the Golden Brioche Dough recipe.