Brioche Sticky Buns

Note: this recipe requires overnight refrigeration of the dough – so plan in advance!

For the Starter:

Combine the first 3 ingredients in a mixing bowl until all the flour is hydrated. Cover the starter and leave it to ferment at warm room temperature for 45 minutes.

For the Brioche Dough:

Once the starter has fermented, whisk it together with the eggs in a large mixing bowl.

Add the 13 3/4 ounces of flour, sugar, and salt and mix until all ingredients are thoroughly combined.

Add in the 1 cup of butter one piece at a time and mix with a large spoon or with the paddle attachment of your mixer to work the butter into the dough. Make sure that the piece of butter is mixed in completely before adding the next piece of butter to the dough.

Once the cup of butter has been added and assimilated into the dough, the dough should be smooth and soft. Place the dough on a large piece of plastic wrap, flatten it out into a rectangle, and wrap the dough in plastic wrap before placing it in the fridge overnight.

For the Caramel:

The caramel can be made the same day as the dough and refrigerated, or made the next day after the dough has fermented.

Melt the remaining 3/4 cup of butter in a large bowl in the microwave for 30 seconds at a time until fully melted. Then add the brown sugar to the melted butter and whisk until combined. Whisk in the remaining caramel ingredients.

For the final assembly:

The next morning, take the dough out of the fridge and place it on a floured countertop. Roll it out into a rectangle about 12” x 14” and just under 1/2” thick. (Be sure not to roll the dough too thin or it will be tough and chewy when baked).

Sprinkle the cinnamon sugar mixture over the whole thing.

Roll the dough into a log. With the seam side down, use a serrated knife cut the dough into 8 even slices.

Pour the caramel into the bottom of a 9”x13” baking dish place and sprinkle the raisins on top. Place the cinnamon buns into the caramel, spiral side up, about 1/2” apart. Leave the cinnamon buns to rise, covered with plastic wrap for about an hour and a half or until the buns are practically touching.

Bake the sticky buns on the bottom rack of a preheated 350F oven. Bake for 35 minutes or until golden brown.

Flip the sticky buns onto a large serving dish and serve.

Note: The buns are best when eaten the same day. If you have leftovers, they are tasty after being toasted in the toaster oven for a few minutes.

Recipe adapted from The Bread Baker’s Apprentice and Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe