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.