Tuesdays with Dorie Rewind: Pecan Honey Sticky BunsSeptember 27, 2011
A few weeks ago, the Tuesdays with Dorie bakers made Golden Brioche Loaves. Well, that brioche recipe makes a lot of dough, so in addition to a loaf, I made Brioche Raisin Snails, and now I bring you my final installment: Pecan-Honey Sticky Buns.
Another brioche success! These were decadent and delicious. I timed my baking so that I could give away most of them – spread out the calories, as I like to say. By the way, Michele also baked some brioche and is posting it today. I don’t know the details, so I’ll be checking out how hers turned out and what recipe she used.
What I did: When I made the brioche dough, I took half of it and prepped it for the sticky bun recipe by rolling it out, spreading it with cinnamon filling, and rolling it up. Tightly wrapped, it stayed in my freezer for a few weeks. The day before baking, I put the dough in the refrigerator. The day of baking, I made the topping (butter, honey, pecans, and brown sugar), sliced the log of dough into rounds, and let it rise before baking.
How it went: With the dough already made, this went quickly. Also, since the dough had been frozen, it was super-cold and easy to slice, which made my life easier. The buns are baked on top of the topping, so they need quick flip as soon as they come out of the oven. I’m happy to report that I didn’t burn myself or get any topping on the floor!
How it tasted: My husband and I each ate one warm from the oven and loved them. My husband liked how they were sticky on the outside but not soggy. Our neighbor reported that he put them in a bowl, chopped them up, and topped them with half-and-half. As long as he enjoys them, he can do what he wants. He gets points for creativity, and for making these even more rich.