Well, this was my favorite recipe so far to make with the Tuesdays with Dorrie group. I loved making these and will do it again. I was intimidated by the copious amounts of butter that the recipe called for and the 2/3 day process needed to complete the project, but this was my first venture into brioche dough and I love sticky buns, so I ventured forward …
I was surprised at how easy the recipe was, the key was making the time to do all the steps properly. The first step, the sponge was new to me and I liked watching the dough come to life. When I added the next set of ingredients to make the brioche, I was not at all worried about my KA mixer. The dough was so nice and soft that the mixer did fine, even though I had to add about 1/2-3/4 cups more flour than the recipe called for in order to get the right consistency to the dough.
The first rise was a dramatic affair ..
After the dough spent the night in the fridge, I rolled it out and patted it with butter then folded it. It went back in the fridge for resting time.
When the dough was ready, I rolled it out again and added the filling. I then rolled the dough into two logs and put them back in the fridge over night.
This morning I finally cut the logs and made the actual buns. I decided to prep the pans a little differently then the recipe. I had tried the butter smear with the sugar for a tart tartan a little while ago and wasn’t happy with the results, so I melted the butter with the brown sugar in a sauce pan and added 1/4 cup of honey. This worked really well. I put the wet mix in the bottom of the pan, then put the dough in. The dough rose again nicely.
Finally, I was ready to put the buns in the oven and enjoy the results!
Adventures in Baking 