Source: Baking with Julia /DorieGreenspan.
Baker: Nancy Silverton
Makes 14 servings.
Preparation time: 4:30 hours
Tips: Bake one log (7 buns), freeze second log for a later day.
Brioche Pecan Sticky Buns
Buttery layered Brioche dough
Ingredients
Preparation
1 recipe Brioche dough, chilled
6 ounces unsalted butter (1 1/2 sticks), at room temperature
FILLING
1/4 cup sugar
1/4 teaspoon cinnamon
1 large egg, lightly beaten
1 cup pecans, chopped
TOPPING
8 ounces unsalted butter ( 2 sticks), softened
1 cup light brown sugar, packed
42 pecans halves or chopped pieces ( see note 1).
1. Divide the dough in half. Follow directions for one piece and then repeat with second piece. Each piece makes 1 log = 7 buns. If you work fast you may be able to do them simultaneously.
2. In floured surface, roll the dough into a 11x13-inch rectangle and 1/4" thick. Work quickly, the dough is so active that the warmth of your hands may be enough to get it rising again. Dot the surface of the dough evenly with 1/2 of the softened butter and fold dough into thirds, as a business letter. Turn the dough so that the closed fold is to your left and then roll it out again, taking care not to roll over the edges- you don't want to crush the layers you're creating by folding and rolling. Fold the dough in thirds again and wrap well in plastic.
CHILLING THE DOUGH: Refrigerate for 30 minutes so that it can relax.
FILLING THE LOGS:
3. Mix the sugar and cinnamon together in a small bowl and keep it close at hand.
4. On floured surface roll each piece of dough into a 11x13-inch and 1/4" thick rectangle.
5. Paint the surface of the dough with the beaten egg.
6. Leaving the top quarter of the dough bare, sprinkle over half of the cinnamon sugar and half of the chopped pecans; spread everything around with your fingers so that the filling is evenly distributed.
7. Very lightly roll the rolling pin over the dough to press in the filling. Roll the dough into a 11-inches long log.
CHILLING THE LOGS:
8. Wrap the logs in plastic an freeze until firm, 45 minutes to an hour, so it will be easy to cut. (The sticky bun logs can now be double-wrapped and kept in the freezer for up to a month. If left to frozen solid, the rolls should be allowed to rest at room temperature for 15 minutes before you continue with the recipe.)
THE TOPPING:
9. While the logs are chilling, prepare the pans. You'll need two 9-inch round cake pans with high sides. Using your fingers, press a stick of butter evenly over the bottom of each pan; sprinkle the brown sugar evenly over the butter.
10. Remove a log of dough from the freeze and, if the ends are ragged, trim them. Using a long sharp serrated knife and a gentle sawing motion, slice the log into seven 1 1/2-inch wide slices. Lay each slice on one of its flat sides, press the slice down with the palm of your hand to flatten it slightly.
11. Press pecans halves or pieces into bottom of prepared pans, if using pecan halves, place curves down. Place the buns in a circle and putting the last slice in the center; the seams of the buns should face the outside of the pan.
12. Allow the pans of sticky buns to rest, uncovered, at room temperature for 1 1/2 to 2 hours, or until the slices rise and grow to touch one another.
About 30 minutes before baking time, PREHEAT the oven at 350 degrees.
13. Place one oven rack in the middle of the oven and one rack below lined with foil paper etc. . to catch drippings.
14. Bake in preheated oven for 35 to 40 minutes, or until golden brown.
15. Invert them into serving plate as soon as they come out of the oven. Careful not to touch caramelized sugar since it's extremely hot.
NOTES :
1) About 2 cups of chopped pecans, adjust amount to your taste.
2) Serve the buns room temperature or just slightly warm, never serve them straight from the oven, because the caramelized topping is extremely hot!
3) This sticky buns should be serve the day they are made.
