Caramel Sticky Buns
2013-06-10 15:41:52
Serves 18
I've been testing brioche doughs and fillings for weeks now, in my attempt to recreate the heavenly cinnamon rolls from the Cheese Board Collective in Berkeley. Thanks to the refined palates of the brave firefighters at San Francisco Fire Department, I've come up with a recipe that is pretty straight-forward and comes out gooey and irresistible.
Try it once and you'll be a convert.
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Nutrition Facts
Serving Size
171g
Servings
18
Amount Per Serving
Calories 587
Calories from Fat 252
% Daily Value *
Total Fat 29g
44%
Saturated Fat 15g
74%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 153mg
51%
Sodium 261mg
11%
Total Carbohydrates 74g
25%
Dietary Fiber 3g
11%
Sugars 31g
Protein 10g
Vitamin A
17%
Vitamin C
0%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Brioche Dough
- 1 1/2 Cups of Warm Water
- 1 1/2 Tablespoons of Dry Yeast
- 1 1/2 Teaspoons of Sea Salt
- 8 Eggs lightly beaten
- 1/2 Cup of Honey
- 3 Sticks of Melted Unsalted Butter
- 7 1/2 Cups of All-Purpose unbleached flour
- Caramel Sauce
- 6 Tablespoons of Softened Unsalted Butter
- 1 Cup white Granulated Sugar
- 1/2 Cup of Heavy Cream
- Filling
- 1/2 Cup Packed Brown Sugar
- 1/2 Cup White Sugar
- 1/2 Cup of chopped Toasted Pecans or Walnuts
- 1/2 Cup of Whole Toasted Pecans or Walnuts (Topping)
- 2 Tablespoon of Ground Cinnamon
- 1 Egg Lightly Beaten
Instructions
- This dough recipe will make two 9" X 13 batches of sticky buns. Be generous and share a batch with your local fire station.
- The Brioche Dough
- In a 5 quart mixing bowl, mix the water, salt, yeast, eggs, honey and melted butter using the whisk attachment.
- Add the 7.5 cups of flour and mix using a dough hook until the dough is still damp by can be handled.
- Set the dough aside covered with plastic wrap or a towel at room temperature for two hours until the dough has doubled in size.
- Divide the dough in half and place in lightly greased 1 gallon ziploc bags and place in the fridge overnight to rest.
- Remove one dough from the fridge and let set on the counter at room temperature for 20 minutes.
- The Caramel Sauce
- Into a deep heavy bottomed 2-3 quart saucepan add the cup of sugar and heat on medium high until the sugar has melted and begins to boil. As soon as the melted sugar turns a golden amber color add the butter mixing until melted. Remove the pan from the heat and add the heavy cream and mix until thoroughly combined.
- Grease a 9" X 13" baking dish.
- Pour the caramel into the bottom of the baking dish and distribute evenly.
- Sprinkle the whole toasted pecans or walnuts evenly across the caramel.
- Combine the filling of sugars, cinnamon and roasted nuts until fully mixed and set aside.
- Flour your work surface with approximately 1/4 cup of a/p flour. You will need a 30-36" work space to roll out your brioche dough into a 24" circle approximately 3/8" thick.
- Once the dough is rolled into a 24" circle, mix one egg and liberally brush it all over the surface of your dough. Sprinkle the premixed topping all over the dough and egg wash. Gently, begin rolling and shaping the dough and forming into a jelly roll with the filling on the inside until you have a log the measures approximately 24" long by 3" diameter. Using a knife or pastry blade begin by cutting the log in half then in half again which will leave you with four 6" logs. Cut each 6" log into four even pieces. You should have 16 evenly shaped rolls. Place the pieces cut side up into the baking dish on top of the caramel and nuts. Mix another egg and brush the egg wash all over the tops of the buns.
- Cover with plastic wrap and let proof for 1-2 hours until rolls have filled the pan.
- Preheat oven to 375 degrees fahrenheit for 1 hour if using a baking stone or 10 minutes if not.
- Remove plastic wrap, and lightly cover with heavy duty aluminum foil. Place baking dish in a foil lined cookie sheet or jelly roll pan to catch any errant caramel.
- Add the dish to the middle rack of the oven on your baking stone, if you have one. Bake for 10 minutes then remove the foil for the remaining 15-20 minutes until a test stick inserted in the center of the rolls comes out clean and rolls are evenly browned. Remove from oven and place a ample sized platter over the rolls.
- Using some heavy oven mitts, invert the rolls into the platter while still hot. The buns should release with no problem.
Notes
- This recipe is quite simple, but takes a little bit of time and planning. I like to make the dough the night before I want to make the rolls. If you get up at 7AM the finished buns should be exiting the oven by 11AM at the latest in time for brunch. Be prepared to be wowed by these absolutely irresistible sticky buns. I haven't seen anyone yet able to resist them.
- I've tried a couple of variations on the filling and added either 1/2 cup of mini semi-sweet chocolate chips or 1/2 cup of plumped raisins to the filling and been very pleased with the results.
- Remember the nutritional information is somewhat off due to the halving of the brioche dough.
Adapted from The Bread Bible by Rose Levy Beranbaum
Adapted from The Bread Bible by Rose Levy Beranbaum
The Certifiable Foodie http://thecertifiablefoodie.com/
Awesome!!