Sticky buns made from the brioche recipe from Ciril Hitz "Baking Artisan Bread".
As I bake my way through Ciril Hitz book, I return to several of the bread formulas, the brioche is one of my favorites. This weekend I used the brioche dough to make these incredible sticky buns.
So good and easy. The brioche dough was made ahead of time and since it has to go in the freezer to rest, then sit in the refrig overnight, this made it easy to make up a small pan of sticky buns in the morning.
The only recipe I used with Ciril's brioche dough that I rolled out like a jelly roll, sprinkled cinnamon, brown sugar, pecans and dotted with cold butter. Rolled, sliced and placed into a 8 inch cake pan that had the sticky on the bottom. The "sticky" that goes on the bottom of the pan is a mix of honey, corn syrup, brown sugar and pecans that I brought to a boil, then poured into the cake pan.
Baked at 350 for around 23 minutes.
easy and tasty
Next time around, I may leave the lemon out of the brioche dough and divide the dough in quarters, that way I can make just a small pan of sticky buns for two. You just know that these are too good to not gobble up the entire pan.
And I am thinking about some not so sticky sweet variations that may include apples or figs, if I can still outwit the squirrels this coming week.
There is a "Baking Artisan Pastries" by Ciril Hitz but I am trying my best to ignore the existence of that book due to waistline concerns. Bread and pastries are my weak point.