Saturday, November 5, 2011

Brioche Sticky Buns with Homemade Toffee Sauce

Hey see I'm still playing hide and go seek with you? Things have been so hectic that I hardly get the time to write. Don't get it twisted though...I still cook most every day but my hands don't go past the sentence or two attached to the pic I send to facebook to show what I made.  But no more excuses, here is the recipe for the Sticky Buns I made about two weeks ago. These are so soft, buttery, and decadent. I don't like nuts so I opted to use raisins (even though I cant stand those too much either) in the dough. I soaked them that morning for about an hour in a mixture of rum and water. Plain water or juice is fine if you cannot have alcohol. As for the toffee sauce, make it before you roll out your dough. I have extra vanilla bean pods laying around from when I scrape out the pulp. I just threw those into the mixture to boil and give it exceptional vanilla flavor.  These really were a treat for the entire family.
The brioche is a super quick method from the book "Artisan Bread in 5 minutes a day". The bread is mixed up in a few minutes, no kneading or kitchenaid necessary, then chilled in the fridge overnight or up to 5 days. I made my dough the night before I wanted to bake it and let it chillax in the fridge. I must say handling this dough is no easy feat as its on the wet side. I used my silpat, a bench scraper, and a handful of flour to make it a bit easier. This dough is supposed to yield four loaves but it gave me a 10 inch pan of sticky buns and 2 full sized loaves. I left one loaf plain and the other I filled with a crushed almond, cinnamon, butter, rum, and raisin mixture. Everything was just spectacular. I hope you enjoy eating this as much as I did.

Brioche Sticky Buns with Homemade Toffee Sauce
Makes 10 large sticky buns
1 cup raisins
1/2 cup rum
1/2 cup water
1/2 cup ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground clove
pinch of  ground allspice
1/2 cup brown sugar

Toffee Sauce
1 1/2 cup + 2 tbsp brown sugar
4 tbsp dark corn syrup
1 1/2 stick unsalted butter
1 1/3 cup heavy cream
vanilla bean pods, optional

- Place raisins in small bowl to soak in mixture of 1/2 cup rum and 1/2 cup water, set to the side.
- Make toffee sauce first by combining brown sugar, corn syrup, butter, and vanilla if using over medium heat.
- When mixture comes to a boil add in cream and cook over low heat until thickened, about 5 minutes.
- Turn off mixture and place to the side.
- Remove brioche dough from refrigerator and roll out to a large flat square, about 1/3 inch in thickness.
- Combine cinnamon, ginger, nutmeg, clove, allspice, and brown sugar. Sprinkle mix over rolled out dough.
- Drain raisins from liquid (reserve liquid) and sprinkle evenly over dough.
- Start to roll dough into cylinder shaped log.
- Cut dough into even rolls
- In a 10 inch pan pour all of the toffee sauce into the bottom and place buns on top of the sauce.
- Let dough rest an hour before placing in a 350 degree oven.
- Bake 35- 40 minutes.
- Unmold immediately and serve.

** Toffee sauce from

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