1 author: adapted from FoodNetwork 2006
2 directions: "In a large bowl of a standard mixer, combine all the ingredients, except\
3 \ the butter and beat on low with dough hook for 10 min. Add the softened butter\
4 \ and knead for another 20 min. until the dough slaps on the side of the bowl.\
5 \ Place in a greased container and cover well. Proof in refrigerator for at\
6 \ least 6 hours.\n\nGoo:\n½ lb. Butter\t\t\t\t15 oz. brown sugar\n5 oz. Honey\t\
7 \t\t\t½ C. Cream\n½ C. Water\n\nIn a saucepan over medium heat, melt together\
8 \ the butter and brown sugar. Remove from heat, let cool, and whisk in the honey,\
9 \ cream & water. Set aside.\n\nFilling:\n2 C. brown sugar\t\t\t1 t. Ground Cinnamon\n\
10 1 C. Pecans, toasted and chopped\n\nOn a floured work surface, roll out the brioche\
11 \ dough into a rectangle that is approximately ¼” thick. Combine the filling\
12 \ ingredients and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style\
13 \ and slice into buns about 1” thick. Spread the Goo on the bottom of a roasting\
14 \ pan and place buns evenly spaced in the pan. Cover and allow to rise for 2-3\
15 \ hours in a warm place.\n\nPreheat oven to 350F. Place buns in the oven and\
16 \ bake until golden brown, about 45 min. Let cool for 10 min. and then invert\
17 \ onto a serving platter."
25 name: "Bread Flour\t\t2½ C. all-purpose flour"
32 name: "Rapid Rise Yeast\t\t⅓ C. + 2 T. Sugar"
39 name: "Salt\t\t\t\t½ C. Ice Water"
44 units: "Eggs\t\t\t\t11"
46 name: oz. Butter, softened
49 name: Joanne Chang’s Sticky Buns