Sticky Buns from Philadelphia's Metropolitan Bakery
Source: Metropolitan Bakery Cookbook
BRIOCHE DOUGH
SPONGE
2 1/4 teaspoon active dry yeast
1/4 cup lukewarm water (80 degree f)
1/2 cup milk
3/4 cup all-purpose flour
DOUGH
3 cups all purpose flour
1/2 cup granulated sugar
4 large eggs
2 large egg yolks
1 teaspoon fine sea salt
6 ounces (1 1/2 sticks) unsalted butter, softened and cut up
Sponge:
In a medium bowl, dissolve the yeast in the water and milk. Stir in the flour until combined. Cover the bowl and leave the sponge in a warm place until bubbly and active, about 2 hours.
Dough:
Place the flour, sugar, eggs, egg yolks and salt in the bowl of a heavy0duty mixer with a paddle attachment. Scrape the sponge over the top. Beat at low sped until thoroughly combined, about 6 minutes. Add the butter. Increase the speed to medium, beat 15 minutes, until the butter is thoroughly incorporated and the dough is smooth, shiny and elastic. Cove the dough and refrigerate overnight.
(Makes 2 1/2 pounds of dough)
CARAMEL
1 vanilla bean, split lengthwise
2 cups granulated sugar
1/2 cup water
1/2 tablespoon light corn syrup
1 1/4 cups heavy cream
2 tablespoons unsalted butter
1/8 teaspoon kosher salt
Scrape out the seeds of the vanilla bean. In a saucepan, stir together the vanilla bean and seeds, the sugar, water and corn syrup. Cook over medium heat, stirring occasionally, until the sugar caramelizes to a light golden brown. With a long-handled spoon, quickly add the cream, butter and salt. (The mixture will bubble vigorously, and the caramel will stiffen). Reduce the heat; stir gently to re-melt the caramel. Cook 3 to 5 minutes or until slightly thickened. Cool. Transfer to an airtight container. (You may remove the vanilla bean at this point or leave it in). The caramel can be refrigerated up to 2 weeks.
Makes 2 1/2 cups
STICKY BUNS
TOPPING
1 1/4 cups caramel
3/4 cup pecan halves
1 tablespoon currants
3/4 cup firmly packed dark brown sugar
3 tablespoons Mexican ground cinnamon
1 1/2 cups pecans, toasted and coarsely chopped
1/2 cup currants
1 large egg, lightly beaten
BUNS
1 1/2 pounds brioche dough
8 tablespoons unsalted butter, melted and cooled
Topping:
Coat an 8 x 3 round baking pan with vegetable cooking spray. Pour the caramel evenly over the bottom of the prepared pan. Sprinkle the pecans and currants evenly over the caramel. Set aside.
Buns:
On a lightly floured surface, roll the brioche dough into a 12 x 20 rectangle. Arrange the dough so that 1 long side is facing you. Brush the dough with 6 tablespoons of the melted butter. Spread the brown sugar evenly over the dough, then sprinkle the cinnamon, pecans and currants evenly over the top. Drizzle the top with the remaining 2 tablespoons melted butter.
Brush the top edge of the dough opposite you with the beaten egg. Starting with the left corner of the edge closest to you, roll up the dough firmly (but not tightly) to form a log (similar to a jelly roll). Slice the log crosswise into eight 2 1/2" pieces (buns). Arrange the buns, cut side up with the seam edges facing toward the center, in the prepared baking pan. (The buns should touch slightly). Loosely drape a piece of plastic wrap over the bunds. Let rise at room temperature until doubled in size, about 2 hours. (Or refrigerate the buns to rise slowly overnight).
Meanwhile, preheat the oven to 325 degrees. Uncover the buns, place on the center oven rack. Bake 1 hour. Cool the buns in the baking pan on a wire rack 15 minutes. Place a serving platter or baking tray over the top of the baking pan and invert; remove the baking pan. Pull the buns apart to serve.