I share because I care....and want you to gain as much weight as I do.
what you'll need my homies:
4 lg. egg yolks
1 lg. egg
1/4 c. sugar
6 T. butter, softened
6 oz. buttermilk
In my Kitchen Aid, I used the whisk attachment and made sure this was all blended well, then added:
2 c. flour
2 1/4 tsp. instant dry yeast (or one packet)
1 1/4 tsp. salt
blend some more, it will look like thick cake batter, swap out the whisk for the dough hook.
then add another 1 1/2 c. flour
if its sticking to the bottom of the bowl in a big way, add about 1/4 c. flour, but you shouldn't need any more than that.
remove the dough and on a lightly floured surface, knead by hand for about 30 seconds to form a smooth ball.
Let your dough rise in an oiled bowl, covered with plastic wrap for about 2 hours or until more than double in size and puffy.
When your dough has doubled, get out a 9 x 13 dish and add the following:
1 stick butter, melted
1 c. brown sugar
and stir to combine
to the top of that, toss in about a cup of chopped walnuts or pecans, your choice.
Now, lets get the dough ready.
Pat it out into a rectangle about 12 x 18 inches.
To the top of that, spread about 2 Tbs. melted butter, then 1 c. brown sugar with 1 Tb. cinnamon mixed in.
Spread all that around.
*whew!* I don't think I've ever taken so many pictures of a recipe.
But, they are that good.
okay, so roll it up from the long side.
Please don't mind my craggy, quickly aging hands...*sigh*
winter kills my Irish skin =/
anyway...time to slice!
Cut the log in half, then each half into 6 pieces to end up with 12.
Place them in 4 rows of 3 (or 3 rows of 4, whatever) in the dish.
Cover with plastic wrap and sit in a warm place to double, about 1 hour or a little more.
mmmm...when the buns look close to doubled, preheat your oven to 350*
once its up to temp, drop em like they're hot in the oven to bake for 35 mins.
at the 15 minute mark, place a large sheet of foil over the tops of the buns.
brioche browns very quickly and can overbrown on top before the bottoms are cooked through.
nom....now, turn them out onto a dish or tray.
They are best eaten that day...so get your fork, you've got a lot of sticky buns to nosh!
once you are totally sugar sick, wrap up the rest in an air-tight container or in plastic wrap or something to keep the air out.
ugh...I need a glass of milk before the sugar coma overtakes me.