Tuesday, May 27, 2008

Tuesdays with Dorie - Pecan Honey Sticky Buns

Well, its Tuesday, and you know what that means...BAKING!!! This week's recipe was Pecan Honey Sticky Buns which are made with a base dough of Brioche.

I gotta say, my mixer did not like this dough. I took the recipe's advice and used my dough hook and I had no luck. I got a sticky mass of dough on the bottom and a whipped buttery mixture on the top. I switched to my paddle and managed to incorporate the two together. I have a pretty heavy duty stand mixer but this dough was something else.

Regardless, it all seemed to come together in the long run. I chilled the dough overnight and made the buns the next day and they came out of the oven puffy, ooey and chewy. My husband loved them. The only variation I made was to coarsely chop the pecans instead of having them whole.

But what to do with the leftover dough? I have to admit, I'm not a freeze it and bake it later kinda gal and the recipe only took half the brioche recipe. Brioche always reminds me of really good French toast. I decided to try a variation on my husband's favourite breakfast casserole with the remaining dough.

I whipped a brick of cream cheese until it was light and fluffy and then added one egg and a 1/4 cup of maple syrup. It was a bit soupy so I put it in the fridge to firm up a bit to spreading consistancy. Meanwhile, I finely chopped about 1 cup of pecans and tossed them with 1/4 cup of brown sugar and 1 tbsp of cinnamon. I rolled the dough out a la Pecan Buns and spread it with the cream cheese mixture. Then I sprinkled the nut mixture over the cream cheese. I rolled up the dough, cut it into 1-inch pieces and put it in the oven at 375• for 30 minutes. They turned out great! Not sticky like the pecan buns but creamy and moist centres surrounded by that soft, sweet brioche bread.

Here's the recipe for the Pecan Buns.

Pecan Honey Sticky Buns

(from Baking: My Home to Yours by Dorie Greenspan)

Makes 15 buns
For the Glaze:
1 cup (packed) light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
1/4 cup honey
1-1/2 cups pecans (whole or pieces)

For the Filling:
1/4 cup sugar
3 tablespoons (packed) light brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, at room temperature

For the Buns:

1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissovle the sugar. Pour the glaze into the buttered pan, evening it out asbest you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.
To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glae recipe accordingly).

With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.

Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns ahve doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.

Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.

Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.

The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful - the glaze is super-hot and super-sticky.

What You'll Need for the Golden Brioche Dough (this recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!):

2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 1/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm
What You'll Need for the Glaze (you would brush this on brioche loaves, but not on the sticky buns):
1 large egg
1 tablespoon water

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can-- this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you're doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you'll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.
Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight. (After this, you can proceed with the recipe to make the brioche loaves, or make the sticky buns instead, or freeze all or part of the dough for later use.)

The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.

Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)
Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.

To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.

Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.

Enjoy and check out the other baker's creations from the blogroll on Tuesdays With Dorie.

6 comments:

Engineer Baker said...

Beautiful buns! And I love the variation - sounds delicious!

The Kitchen Vixen said...

They look wonderful!

Andrea said...

Love the cream cheese swirl idea. You have entered the land where cheesecake falls in love with brioche. And they live happily ever after- or until consumed by ravenous hubby!

Mevrouw Cupcake said...

Good gravy, I love your cream cheese variation!

LyB said...

They look beautiful I'm definitely trying them with cream cheese next time. :)

Jaime said...

i broke my pecans into pieces too. your sticky buns look great. not sure why you had issues w/your stand mixer, i didn't really have any problems at all.... i ran it at a lower speed than what dorie instructs so it took longer, but in the end everything was incorporated just fine.