Raisin & Pecan Sticky Buns
Bill and his small team bake both pecan and raisin sticky buns fresh every morning as well as throughout the day as needed. They use the exact same dough for their buns as they do for their brioche rolls and bake them upside-down in the honey butter goo so you can expect a soft top with a gooey center and crunchy bottom. Also worth mentioning is the fact that the size of these sticky buns is well thought out; they are not so large as to weigh you down in the morning and not so small that you feel deprived.
This brioche dough starts where all brioche dough should: with lots of butter. Bill will toss flour, fresh yeast, eggs, and a little sugar into the large Hobart mixer along with the butter.
The dough warms up considerably in the mixer after being kneaded by the dough hook. It is then left out at room temperature for several hours so the yeast can do its thing.
Rollin' On Out
Bill takes a very serious rolling pin in hand to roll the dough out to specific dimensions that he then measures with...
IKEA Measuring Tape
...a handy dandy disposable IKEA measuring tape!
A thick layer of honey butter is slathered on the rectangle of dough.
Rollin' On Up
After establishing a good layer of pecans, Bill carefully rolls that half into a perfect cylinder.
It's rainin' raisins! (Yep, I went there.)
Bill carefully slices each cylinder into 16 individual buns.
The sliced buns are nestled carefully into the honey butter before baking.
The buns are allowed a few minutes of rest after getting pulled out of the oven. This golden brown crunchy side will become the bottom.
The baked buns are flipped out of their pans so the bottom becomes the top.