bake - March/April 2021 - 58
formula of the month
STICKY
STICKY
BUNS
Ingredients
Procedure
* Brioche dough, 1
Line a baking sheet with parchment
* Light brown sugar, 60g
paper. Divide the Basic Brioche dough in
* Granulated sugar, 50g
half; use one of the halves for this recipe
* Ground cinnamon, 1/8tsp
and reserve the other half for another
frigerator overnight, or at room temper-
* Pecan halves, toasted and chopped,
use. On a floured work surface roll the
ature for 2 to 3 hours; proceed as direct-
brioche into a tall rectangle, about 12x16
ed.) Pour the Goo into a 9x13-inch baking
* Goo, approximately 3c
inches, and 1/4 inch thick. It will have the
dish and sprinkle the remaining pecans
* Goo Ingredients:
consistency of cold damp Play-Doh and
evenly over the Goo. Place the buns in
* Unsalted butter, 3/4c
it should be fairly easy to roll out.
the pan, evenly spaced. Cover the dish
100g
In a small bowl, mix together the
with plastic wrap and let the buns proof
brown sugar, white sugar, ground cin-
at warm room temperature for about 2
* Honey, 1/3c
namon, and half of the chopped pecans.
hours, until the dough is puffy and soft
* Heavy cream, 1/3c
Sprinkle this mixture evenly over the
and the buns are touching.
* Water, 1/3c
entire surface of the brioche rectangle.
Heat the oven to 350°F and position
* Kosher salt, 1/4tsp
Starting from the top (12-inch edge)
a rack in the middle of the oven. Bake
* Light brown sugar, firmly packed,
11/2c
of the rectangle and working your way
for 35 to 45 minutes, until the buns are
Goo Procedure
down, roll the brioche like a jelly roll. Roll
golden brown. Remove from oven and
In a medium saucepan, melt the butter
tightly so you have a nice round spiral.
let cool for 20 to 30 minutes in the dish.
over medium heat. Whisk in the brown
Trim both edges of the brioche roll
Invert the buns one at a time onto a serv-
sugar and cook, stirring, to combine (it
about 1/4 inch to even out the ends. Us-
ing platter and spoon any extra Goo and
may look separated, that's OK). Remove
ing a bench scraper or a chef's knife, cut
pecans on top. Serve warm.
from the heat and whisk in the honey,
the roll into 8 equal pieces about 11/2
FORMULATION COURTESY OF JOANNE
cream, water, and salt. Strain to remove
inches wide. (The unbaked buns can be
CHANG, FLOUR BAKERY + CAFÉ
any undissolved lumps of brown sugar.
tightly wrapped and frozen for up to 1
Let cool for about 30 minutes, or until
week. When ready to bake, leave buns
cooled to room temperature.
wrapped and let them defrost in the re-
58 < MAR-APR 2021 | bakemag.com
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bake - March/April 2021
Table of Contents for the Digital Edition of bake - March/April 2021
bake - March/April 2021 - 1
bake - March/April 2021 - 1
bake - March/April 2021 - 2
bake - March/April 2021 - 3
bake - March/April 2021 - 4
bake - March/April 2021 - 5
bake - March/April 2021 - 6
bake - March/April 2021 - 7
bake - March/April 2021 - 8
bake - March/April 2021 - 9
bake - March/April 2021 - 10
bake - March/April 2021 - 11
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bake - March/April 2021 - 13
bake - March/April 2021 - 14
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