sticky buns
24 buns to fit one half-sheet pan
[BRIOCHE DOUGH]
114 gramscold water
250 gramseggs
82 gramsgranulated sugar
15 gramskosher salt
350 gramsall-purpose flour
340 gramsbread flour
10 gramsactive dry yeast
310 gramsunsalted butter, room temperature
[TOPPING]
107 gramsunsalted butter
312 gramslight brown sugar
368 gramslight corn syrup
5 gramskosher salt
42 gramsbourbon
14 gramsvanilla extract
341 gramschopped pecans, toasted
[FILLING]
110 gramslight brown sugar
100 gramsgranulated sugar
1 gramground cinnamon
  1. For the brioche dough: Mix water, eggs, sugar, and salt in stand mixer fitted with dough hook.
  2. Add flours and yeast. Knead on low speed 4 minutes.
  3. Add butter a few tablespoons at a time until completely incorporated, about 10 minutes.
  4. Knead on medium speed 15 minutes. Knead on medium-high speed 1 minute.
  5. Cover and refrigerate overnight.
  6. For the topping: Combine butter, sugar, corn syrup, and salt in medium saucepan. Bring to a boil, stirring constantly. Continue to boil 1 minute.
  7. Allow to cool slightly. Add bourbon, vanilla, and nuts.
  8. Line double-layer half-sheet pan with nonstick paper.
  9. Pour topping into prepared pan. Let cool completely.
  10. Combine filling ingredients.
  11. To assemble: Roll chilled dough into large rectangle. Spread evenly with filling. Roll up as for jelly roll. Slice into 24 buns. Arrange in prepared pan. Cover and allow to rise until double.
  12. Bake at 350 degrees for 45 minutes to 200 degree internal temperature.
  13. Let cool 5 minutes. Invert onto lined sheet pan.
<< lab notebook >>