This week we made Nancy Silverton's Pecan Sticky Buns--a complicated recipe, but the results are well worth your time spent in the kitchen. The dough for the buns is basically a laminated brioche dough. First you make the rich, yeasted dough, and then you fold in layers of butter, just as if you were making croissants or puff pastry. These are nothing like the sticky buns you can find at most bakeries. There is the richness of the brioche, but also flaky, buttery layers.
The pecan topping was delicious, and again, butter laden. I think that if you make this full recipe you need something like 20 ounces of butter.
I made the full recipe of the brioche, but froze 3/4 of the dough and used the remaining 1/4 to make 6 small sticky buns. I baked them in a loaf pan, and that worked out well.
When I use the remaining dough, I think I'm going to skip the pecan topping, and just make plain buns drizzled with a bit of white icing. The dough is so delicious that you really don't need such a heavy topping.
Please visit our hosts to see their gorgeous sticky buns:
Lynn of Eat Drink Man Woman Dogs Cat
and Nicole of Cookies on Friday.
Hi, I did not like the gooey topping but loved the "modified brioche" (need more salt and sugar the next time).ReplyDelete
Happy blogging :-)
I agree.. worth all the effort, time and butter!! i really enjoyed these with my cup of coffee!!!ReplyDelete
lovely! i agree w/you on the simple future for the rest of the dough -- just the pastry please. :) mmmm.ReplyDelete
I sort of wish we hadn't made the full recipe - it's nice to have some brioche dough in the freezer for other projects. That said, our extended family really enjoyed being able to have some!ReplyDelete
Simply beautiful! I plan on making brioche buns with the rest of my dough…no frosting…no more butter!ReplyDelete
they sure look great! Yours got very tall..mine did not rise as much as I would have liked but they tasted wonderful!ReplyDelete
Definitely well worth the effort - so very goodReplyDelete
Oh - white icing would have been lovely on these.ReplyDelete
Oh my gosh, I could go for one of those right now! Great idea to make the full recipe of brioche and freeze some for later.ReplyDelete
i agree that the brioche dough was delicious enough without the topping part. Your white icing topping sounds like a great idea.ReplyDelete