Enjoy Flour Cafe and Bakery’s famous sticky bun that won Throw Down with Bobby Flay!
Sticky Buns — Makes 6 servings
Ingredients
Brioche Dough
- 2½ cups high-gluten flour
- 2½ cups all-purpose flour
- 1½ pkg (3¼ tsp) active dry yeast or 28 oz fresh yeast cake
- ⅓ cup plus 2 tbsp sugar
- 1 tbsp salt
- ½ cup cold water
- 5 eggs + 1 egg for egg wash
- 11 oz unsalted butter, softened, cut into 10-12 pieces
Goo
- 1½ sticks butter
- 1½ cups light brown sugar
- ⅓ cup honey
- ⅓ cup heavy cream
- ⅓ cup water
- ¼ tsp salt
Sticky Bun Filling
- ¼ cup light brown sugar
- ¼ cup sugar
- 1/8 tsp ground cinnamon
- 1 cup pecan halves, toasted and chopped
How-to
Make the Brioche Dough
- In the large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes
- Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl
- Place in a container and cover well
- Proof in refrigerator for at least 6 hours, preferably overnight
Make the Goo
- In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside
Assemble, Bake & Serve
- On a floured work surface, roll out the brioche dough into a rectangle that is approximately ¼” thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1″ thick
- Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place
- Preheat oven to 350 degrees
- Place buns in the oven and bake until golden brown, about 35-45 minutes. Let cool for 30-40 minutes and then invert onto a serving platter
- Serve with Cafe au Lait!
