Sticky buns

Sticky Buns
By Joanne Chang of Flour

Brioche
Apf 290
Bread flour 280
Active dry yeast 7
Sugar 68
Salt 6
Cold water 100
Eggs 246
Butter, softened 254

Filling
Light brown sugar 90
Sugar 80
Cinnamon 1/4t
Toasted chopped pecans 80

Goo
Butter 280
Light brown sugar 540
Honey 180
Cream 130
Water 130
Salt 1/4t

Pecans, toasted and chopped, 80

Filling
combine everything

Goo
Melt butter and sugar. Add everything else. Strain to remove brown sugar lumps. Let cool to room temp. Keeps in chiller for 2 weeks.

Brioche
Combine everything except butter in a large bowl. Incorporate with hands. It will be quite stiff and dry. Slowly incorporate butter and knead until smooth, silky and elastic. If more like batter than dough add a few T of flour. It is ready when you can gather it and pick it up in one piece. Place in a bowl and press cling wrap on the top. Place in chiller for 6-12 hours to proof. Dough should be at least double in size by then.

On a floured work surface, roll out dough to 1/4″ thickness and 16″ width. Sprinkle with filling and press in well. Tightly roll up. Cut away edges. Cut into 1.5″ thick pieces. Can be frozen in airtight container for up to a week.

When ready to bake, thaw in chiller in container overnight or in room temp for a couple of hours. Place in dish (will expand to thrice it’s size) evenly spaced . Pour goo and sprinkle the pecans over. Bake at 175C for 35-45 mins, or until golden brown. Let cool for 25-35 mins. Invert one by one on to serving platter and drizzle goo over. Best served warm or within 4 hrs of baking. Store in airtight container at room temp for 1 day. Reheat at 160C for 10-12 mins before serving.