Thursday, February 24, 2011

Caramel Brioche Sticky Buns

Look out teeth, watch out gums, gird your thighs, here it comes!

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., turn them out onto a dish or tray.

They are best eaten that 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.


Shelly said...

I was sitting here practically drooling, until you uttered those two beautiful little FAVORITE weekend-words in the world...

sugar coma

I just might have to make these this weekend! They look WAY too good!!

taylortakesataste said...

Mmmm looks delicious. You definitely need a cold glass of milk with this one!

Patrice-The Soap Seduction said...

Damn homie! Found your blog through soap is beautiful...why did I click the link? Weight Watchers be damned...

Noshings said...

welcome to the dark side >=)

emandruby'smommy said...

ho-leee cow!!! nummy-licious! please do make me some, perhaps each and every friday would be just fine. miss you ya little sticky bun freak!!!!,
muah! :)

Avanika [YumsiliciousBakes] said...

Ahh yum that looks amazing. There goes the diet!

-- said...

I just made these are they are beyond good! Thank you so much for the recipe!!! I have raved to all my friends about you. I just have a question. Because they are brioche bread, how would you transform them into bread instead of rolls? I am new to the dough game. Thanks!

Noshings said...

well, Id think this recipe would make a couple smaller loaves (8x4 pans) perhaps?
just let it rise once, divide in half, shape into loaves, place in greased loaf pans...rise again and bake!


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