Karly’s Sticky Buns

The Holiday Bake, Craft, Sew Along is BACK!

HolidayBakeCraftSewAlong

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

Do you want some Sewing Inspiration for Holiday Gift Ideas? Skip To My Lou has those!

How about some new Craft Ideas for handmade Holiday Gifts? According to Kelly has those!

Need ideas for Homemade Food Gift ideas for the Holidays? I’ll have those here!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

 

Today’s Handmade Holiday Bake Along special guest is Karly.  I love Karly. Karly’s photographs make me drool and her recipes put pounds on me through the screen.  Y’all are very welcome, or I’m very sorry.. :-)

Hey there. I’m Karly and I have buns in my oven. At least, that’s what I like to say and then people drop their gaze down to my belly and I say “Oh no, I mean actual buns. In my oven. We aren’t talking about babies here.” I like confusing people. It’s fun and you should try it sometime! Anyway, I blog at Buns In My Oven, mostly about butter, chocolate, bacon, and cheese. Those four things are sort of my best friends. Hop over and say hi!

I love Miss Rachel, so of course there was no way I could turn her down when she asked me to participate in this Holiday Bake Along! Have you ever met Rachel? I have and let me tell you, she’s just as sweet as you’d imagine her to be. Great smile, pretty face, and so cute you kind of want to eat her face off. Love you, Rachel! Thanks for asking me to participate!

I usually make and share cinnamon rolls for Christmas. They’re super easy to just pop in foil pans, freeze, and share with friends and family. This year, I’m kicking it up a notch. These Sticky Sticky Buns are outrageous. The dough is this super rich and tender brioche (don’t freak out, it’s easy to make!) that is filled with cinnamon, sugar, and pecans, but the real magic happens when you bake it in a big dish full of caramel and pecans.

Hello, beautiful. I want to marry you.

‘Scuse me. I was talking to my breakfast.

So, what I’m saying is this: You love someone. You want to make them a holiday gift to show that love. You should make them these Sticky Sticky Buns.

Happy Holidays, y’all! And don’t be scared by the world’s longest recipe down there. I’m just wordy. These are really pretty simple!

Sticky Sticky Buns
recipe from Flour Bakery
For the brioche dough:
  • 2 1/4 cups unbleached all-purpose flour
  • 2 1/4 cups bread flour
  • 1 1/2 packages (3 1/4 teaspoons) active dry yeast
  • 1/2 cup plus 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1/2 cup cold water
  • 5 eggs
  • 1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter (I used salted), cut into 10 or 12 pieces, room temperature

In a stand mixer fitted with the dough hook, combine everything but the butter. Beat on low speed for 3 or 4 minutes, or until everything has come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to be sure that all of the flour is incorporated.

Once the dough comes together, continue mixing on low for another 3 or 4 minutes. The dough will be very stiff and dry.

On low speed, dd the butter one piece at a time. Mix well after each addition until it disappears into the dough. Continue mixing the dough on low speed for 10 minutes, stopping occasionally to scrape down the bowl. It is important that all the butter is mixed thoroughly into the dough. You may need to stop the mixer and use your hands to help mix in the butter.

Once the butter is completely incorporated turn up the speed to medium and beat for another 15 minutes or until the dough becomes sticky, soft, and shiny. It will look shaggy at first, but it does eventually turn smooth and silky. Turn the speed to medium-high and beat for one minute.

Test the dough by pulling at it. It should stretch a bit and have a little give. If it seems wet and loose or more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another couple of minutes or until it develops more strength. It is ready when you can gather it all together and pick it up in one piece.

Place the dough in an oiled bowl and cover it with plastic wrap, pressing the wrap directly onto the dough. Let proof in the refrigerator for 6 hours or overnight. At this point you can freeze the dough for up to 1 week.

For the goo:

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups packed brown sugar
  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/3 cup water
  • 1/4 teaspoon kosher salt

In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves. Remove from heat and whisk in the honey, cream, water, and salt. Let cool for 30 minutes or until room temperature. You should have about 2 cups of goo.

For assembling the Sticky Sticky Buns:

  • Brioche dough
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecan pieces, toasted

Remove the dough from the refrigerator and roll out on a floured work surface. (Don’t skimp on the flour.) Roll into a rectangle about 16×12 inches and 1/4 inch thick. The dough will have the consistency of cold play-doh and should be pretty easy to work with.Position the dough so that the short end is facing you.

In a small bowl, stir together the sugars and cinnamon. Sprinkle this evenly over the entire surface of the dough. Sprinkle 1/2 of the pecans evenly over the dough as well.

Starting at the short end furthest from you, roll up the rectangle like a jelly roll. Roll tightly. Even off the ends by trimming about 1/4 inch from both sides.

Use a bench scraper or chef’s knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide.

Pour the goo into a 9×13 baking dish, covering the bottom evenly.

Sprinkle the remaining pecans evenly over the goo. Place the buns in the baking dish leaving a bit of space between each one. Cover the dish with plastic wrap and place in a warm spot to proof for 2 hours. The dough should be puffy, pillowy, and soft and the buns should be touching at the end of the 2 hours.

Preheat oven to 350 degrees and bake the buns for 35 to 45 minutes or until golden brown. Let cool in the dish on a wire rack for 20 minutes. One at a time, invert the buns onto a serving platter and spoon the good from the bottom of the dish on top.

Serve warm. Store in an air tight container for up to 1 day, if needed. The buns can be rewarmed in a 325 degree oven for 5-10 minutes before serving.

 

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