Tuesdays with Dorie: Baking with Julia: 8: Pecan Sticky Buns
The pecan sticky buns were supposed to post two weeks ago, but a relaxing quick trip to the Caribbean followed by another weekend away with friends didn’t leave much time for baking. Fortunately there’s an extra week in May before the next recipe:) Despite the near 90 degree temperatures with 100% humidity I decided this past holiday weekend would be a better time than any to tackle the uber buttery Pecan Sticky Buns.
Making the brioche dough was a first for me, and thankfully my trusty Kitchen Aid mixer stood the test and kneaded the dough for the full 25 minutes without over heating.
After reading a lot of other comments I decided to not use the full amount of butter when creating the layers. I used more than half of what was called for, but I don’t know that I really felt like I was missing out on anything after the first buttery bite.
I felt like everything came together relatively quickly, and the dough rolled out really nicely as well. Although I could’ve definitely rolled them up a little tighter.
Because of the heat the rolls rose in a pinch and they baked to a perfect doneness in the suggested time – a first for me and my oven. When I inverted the buns the caramel didn’t all come out even though I tried mixing the butter and the brown sugar together before putting the buns in the pan, so I ended up scooping it out and putting it on top of the buns – I’m sure it tasted the same in the end.
These turned out quite nicely, but I just don’t think I’m that much of a
sticky bun person. I’m happy that I decided to only bake half of the dough, I definitely am a brioche kind of girl and can’t wait to bake that off and have some brioche and jam for