Joanne Chang'S Sticky Buns

1. 1

   (Brioche):

2. 2

   In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.

3. 3

   Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.

4. 4

   On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.

5. 5

   Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.

6. 6

   Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.

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   For 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.

8. 8

   Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out) and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.

9. 9

   Preheat oven to 350 degrees F.

10. 10

    Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.

* Per serving · 4 servings · Values may vary.

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