I love pecan sticky buns! However, these are not your average sticky buns. These buns were the assignment for this week’s Tuesdays with Dorie. They are made with brioche dough–a rich yeasted dough with eggs and lots of butter. I worked on this over the course of 2 days as the dough needed a rest in the refrigerator over night. I had never worked with laminated dough before and it wasn’t as difficult as I imagined. Just many, many steps involved, rolling, adding butter, folding, chilling and rolling into a log, chilling. Then, after slicing and putting in the pans, a 2 1/2 hour rise before baking.
I would have liked a bit more sugar and cinnamon in the filling. I think you could easily double the amount called for in the recipe. The only problem I had was that my brown sugar and butter in the bottom of the pan did not caramelize. The only reason I can think of is that I did not exactly follow the directions about catching the drips. I just put sheets of foil on the bottom rack instead of lining a jelly-roll pan as the recipe instructed. Maybe the foil covered too much of the bottom shelf and deflected too much heat from the bottom of the pan. The tops browned nicely, but I had sugar crystals and melted butter in the bottom of my pan instead of caramel. They still tasted good and were eaten in short order.
The recipe for the Sticky Buns is on, page 190, of Baking with Julia, and the recipe for the Brioche dough is on page 43. If you don’t have the book and would like to try making them, you can find the complete recipe on the blogs of this weeks hosts — Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.
You can also read about everyone’s adventures with this recipe by clicking on the links left in the Tuesdays with Dori post, LYL: Pecan Sticky Buns.
Nice to meet you Carlene! Simply beautiful sticky buns! have a great day!
Thanks for the compliment.
Yeah, I had the same situation with the “caramel” not really being caramel. Unfortunately, I DID line a sheet with foil for “drips” so I don’t think the foil thing is why ours didn’t work. I would love to figure this one out…
It was rather disappointing after all that work to not have caramel!
Very nice. These were good, weren’t they?
I made one batch with Muscovado and one with light brown sugar. The one with the Muscovado came out the most “caramelly” – not sure if it was the sugar, or I did something else differently.