When we were in Boston last year we visited the much lauded Flour Bakery where we got to sample some of Joanne Chang’s delicious baked treats. Unfortunately by the time we got there for lunch Joanne’s famous Sticky Sticky Buns had run out, boo! The other items we ended up choosing were amazingly delicious but I knew the only chance I had of trying the sticky buns was to buy the Flour Bakery cookbook and make them myself.
If you have a sweet tooth, these pastries will be so right up your alley. As advertised, they’re gooey, sticky, insanely rich and pillowy soft when eaten straight from the oven. I have to say that probably for me, they were a little too sweet and i could only manage to eat half a bun but for others this was the was the sheer epitome of pastry heaven.
Sticky sticky buns
Adapted from Flour Bakery
What you need:
For the goo:
- 170g unsalted butter
- 330g light brown sugar
- 115g honey
- 80g thickened/heavy cream
- 80g water
- 1/4 tsp sea salt
- 1/2 batch of basic brioche dough
- 55g light brown sugar
- 50g raw/granulated sugar
- 1/4 tsp ground cinnamon
- 100g pecan halves, toasted and roughly chopped
What to do:
Start by making the goo. Melt the butter in a medium saucepan on medium heat. When the butter has melted, whisk in the brown sugar until the sugar has melted. Now don’t freak out here, the sugar will go all weird and clumpy for a while (I actually threw out the first batch out because I thought I made a boo boo) but persist as it will right itself after a few minutes and the sugar will melt into the butter.
As soon as the sugar has melted, take it off the heat as you don’t want to burn the sugar. Whisk in the honey, cream, water and salt and let it cool to room temperature.
On a floured bench, roll out the dough to a rectangle measuring 16 x 12 inches and about 1/4 inch thick with the short side facing you.
In a bowl mix together both sugars and cinnamon.
Sprinkle half the pecans evenly over the dough and then lightly run your rolling-pin over the dough to push the pecans into the dough. Sprinkle the sugar and cinnamon mixture evenly over the pecans.
Starting from the far end, roll the pastry dough towards you forming a long scroll. Trim with a knife to clean up the ends and then cut into 10 pieces of 1.5 inches thick.
Pour the goo into a baking dish that measures around 9 x 13 inches and spread so it is even across the dish. Sprinkle with the rest of the pecans. Place the buns, cut side down in the baking dish evenly spaced.
Cover with cling film and let it sit to proof for 2 to 3 hours in a warm place until the dough becomes soft, bouncy and airy and the buns are touching each other.
Preheat the oven to 180C/350F
Bake in the centre of the oven for 30-40 mins until golden brown.
Let cool in the baking dish for 20 mins.
One-by-one turn out the buns onto serving dish so the bottom is facing up and then drizzle with the remaining goo left in the baking dish.
Servce while warm or within 4 hours of baking. Like the pain aux raisins, these pastries will keep for up to 1 day in an air-tight container and warm in 160C/325F oven for 6-8 mins.