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Biscuits and Rolls

Brioche Sticky Buns
Ingredients
You will need a stand mixer for this recipe. In Step 4, the pan of water will create a humid environment for the dough while it proofs so loaves will rise without developing a skin. You can substitute your favorite nut (or a mix) for the almonds. These buns are best served on the day they are baked.
2 large eggs, room temperature
1/3 cup milk, room temperature
2 cups (10 oz.) all-purpose flour
1 Tbsp. sugar
2 tsp. instant yeast
Salt
8 Tbsp. unsalted butter, cut into 8 equal pieces and softened
1 1/2 cups packed light brown sugar
4 Tbsp. unsalted butter, melted and kept warm
2 Tbsp. dark corn syrup
1 Tbsp. water
1/2 cup slivered almonds, toasted and chopped
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
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Brioche Sticky Buns

Brioche Sticky Buns

Brioche Sticky Buns
  • Servings:Makes 9 buns
  • Prep Time:60 minutes
  • Cook Time:35 minutes
directions
1. Whisk eggs with the milk in the bowl of a stand mixer until combined. Add flour, sugar, yeast, and 1 teaspoon salt. Attach dough hook and mix on medium-low until dough is uniform and elastic, about 4 minutes. With mixer running, add 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook.
2. With mixer running, add remaining 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook. Increase speed to medium and knead until dough pulls away from sides of bowl (dough will still cling to bottom), about 4 minutes.
3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a medium greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 1 to 1 1/2 hours. Press down on dough to deflate, re-shape into a ball, and return to bowl. Re-cover bowl and refrigerate overnight.
4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack.
5. In a medium bowl, whisk together 1 cup brown sugar, melted butter, corn syrup, water, and a pinch of salt until smooth. Spread mixture evenly into the bottom of a greased 9" cake pan and sprinkle with almonds. In a small bowl, stir together remaining 1/2 cup brown sugar, cinnamon, cardamom, and a pinch of salt until combined and set aside.
6. Place dough on a lightly floured surface and roll into a 12x12" square. Leaving a 1/2" border all around, sprinkle brown sugar mixture evenly over dough, then press gently into dough to adhere. Roll dough into a cylinder and pinch seam to seal.
7. Cut cylinder into 9 equal pieces, and place, swirl-side-down, in prepared pan. Transfer pan to middle rack and let sit until buns have expanded to fill pan snugly, about 1 hour. Remove cake and water pans and heat oven to 375.
8. Place a rimmed baking sheet on lower rack to catch any drips. Bake buns until golden brown and center of dough registers 200, about 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Carefully invert buns onto a platter, let cool for 10 minutes, and serve.
Source: Hannaford fresh Magazine, March - April 2017
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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