Icky Sticky Buns

This is a back log post that was suppose to be up before I left. I posted pictures of them before but Sticky Buns are something that everyone should make at least once in their lifetime. The gooey praline type topping is just hard to resist!

I first encountered these buns on TV where Chef Bobby Flay was having a Throwdown with Joanne Cheng, famed for her sticky buns of Flour Bakery and Cafe in Boston. And she has generously shared her delectable Sticky Buns recipe for all here. :D

I followed the recipe diligently EXCEPT for the flour, i only had all purpose and substituted it with the flour required in the recipe. I did make a bit of adjustments here and there, like substituting pecans for slivered almonds. I was making do with what I had because I was craving sticky buns and I wanted to eat them NOW!

But you will see that "NOW!" meant the next day because the dough needs time to rest and rise. The recipe will be divided into three parts - the dough, the goo and the assembly. So here's my version of sticky buns with much respect to Joanne's original recipe:

For the dough:

2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
5 cups all purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened

1. In a large bowl, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
2. Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
3. Place in a container and cover well.
4. Proof in refrigerator for at least 6 hours.
5. Shape, cover, proof for several hours at warm room temperature.

For the Goo:

1/2 pound butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

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.

Assembly et. al.:

1 recipe Brioche dough, recipe above
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans slivered almonds, toasted and chopped
Goo, recipe above

1. On a floured surface, work out the dough until it is a large rectangular shape. It will be approximately 1/4 inch thick.
2. Combine the brown sugar, cinnamon and almonds well and sprinkle on the dough surface. Make sure you evenly cover the surface with all the cinnamon and nutty goodness.
3. Roll up the dough ala cinnamon bun style and cut it into 1 inch thick buns. Leave aside.
4. Spread the goo on a baking pan and lay the buns cut side up side by side until the pan is filled.
5. Let the buns rest for 2-3 hours.

Pre-heat oven to 350F.

Bake until beautiful golden brown for 45 minutes. Let it cool for 10 mins before inverting it onto a serving platter and watch the magnificent goo spill lazily on the sides of the golden rolls.

Eat carefully as the goo can be a tad warm :D