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CLASSIC & CREATIVE BRIOCHE PASTRIES

Joanne Chang

Recipe Index

RECIPES
Basic Brioche Dough............................................................2
Frangipane.............................................................................. 4
Twice-Baked Brioche...........................................................5
Candied Oranges.................................................................. 6
Almond Topping................................................................... 6
Craquelin.................................................................................7
Pastry Cream......................................................................... 8
Brioche au Chocolat............................................................ 9
Vanilla Glaze......................................................................... 10
Pain aux Raisins................................................................... 10
Pesto.......................................................................................11
Breakfast Pizza With Pesto................................................12
Ham & Vermont Cheddar Hot Pockets.........................13
Goo for Sticky Sticky Buns................................................14
Cinnamon Sugar Filling......................................................14
Sticky Sticky Buns................................................................15

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BASIC BRIOCHE DOUGH

Yeild: 2 loaves
Equipment
Brioche dough
• Stand mixer
• Dough attachment
• Bowl
• Plastic wrap
Brioche loaves
• 9" x 5" (23 cm x 13 cm) pans
• Pastry brush
Ingredients
• 2½ cups (350 g) all-purpose flour
• 2½ cups (375 g) high-gluten bread flour
• 1½ packages (3¼ teaspoons) active dry yeast or
28 g fresh cake yeast
• 1/3 cup plus 2 tablespoons (92 g) sugar
• 1 tablespoon salt
• 2/3 cup cold water
• 5 large eggs, plus 1 egg for egg wash
• 22 tablespoons (2¾ sticks; 310 g) unsalted butter at
room temperature, cut into 10 to 12 pieces
Preparation
1. In the bowl of a stand mixer fitted with a dough
hook attachment, combine the all-purpose flour,
bread flour, yeast, sugar, salt, water and 5 eggs
in the bowl. Mix on low speed until all of the
ingredients have come together, 3 to 4 minutes. 15 minutes, until the dough becomes sticky and
Scrape the bowl if necessary to make sure all the soft and somewhat shiny. Turn the mixer up to
flour is incorporated into the wet ingredients. Mix medium-high speed for about 1 minute and you
on low speed another 3 to 4 minutes once the should hear it make a slap-slap-slap sound as the
dough has all come together. It will be very stiff. dough hits the sides of the bowl. Test the dough
by pulling at it — when you pull at the dough
2. Add the butter to the flour mixture piece by piece,
it should stretch a bit and have a little give. If it
and continue mixing on low speed for about 10
seems wet and loose and more like a batter than
minutes. The butter needs to mix completely into
a dough, add a few tablespoons of flour and mix
the dough, so stop the mixer occasionally and
until it comes together. If it breaks off into pieces
scrape the sides of the bowl and break up the
when you pull at it, continue to mix it on medium
dough with your hands if necessary to help the
for another 2 to 3 minutes until it develops more
butter mix in.
strength and stretches when you grab it. You
3. Once the butter is completely incorporated into should be able to gather it all together and pick it
the dough, mix on medium speed for another up all as one piece when it’s ready.
CONTINUED »

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CLASSIC & CREATIVE BRIOCHE PASTRIES
4. Place the dough in a large bowl or plastic
container and cover the dough with plastic wrap
— the plastic wrap should be directly on top of
the dough, touching it. Let the dough proof (i.e.,
grow and develop flavor) in the refrigerator for at
least 6 hours or overnight.
5. To make two brioche loaves, line two 9" x 5" (23
cm x 13 cm) loaf pans with parchment paper or
butter them liberally. Divide the dough in half and
press each piece into a square, roughly 9" x 9" (23
cm x 23 cm). The dough will feel like cold clammy
Play-Doh. Fold the top of the square down about
a third and then fold the bottom of the square up
a third and press to join the three layers—similar to
folding a letter into thirds so it fits into a standard
envelope. Turn the dough over and place the loaf
seam side down into one of the prepared loaf
pans. Repeat with the second piece of dough.
6. Cover the loaves lightly with plastic and leave in
a warm place in the kitchen for 4 to 5 hours, until
the loaves have about doubled in size so they
reach the top of the loaf pans, and are rounded
on top. When you poke at the dough, it should
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feel soft, pillowy and light, as if it’s filled with air
— because it is! There are yeast air pockets filling
your loaves after they have proofed. At this point
the brioche’s texture always reminds me a bit of a
water balloon.
7. When the loaves are almost ready to bake, heat
the oven to 350 F (175 C).
8. Whisk the egg for the egg wash in a small bowl
with a fork and gently brush the egg wash on top
of the loaves. Bake for 30 to 45 minutes, until
the tops and sides are completely golden brown.
Remove the loaves from the oven and let cool in
the pans for 30 minutes.
9. Remove the loaves from the pans and eat warm
or continue cooling on a rack. Serve with butter
and jam for breakfast, at lunch as part of an
amazing grilled cheese sandwich, as a canapé
bread, or simply sliced with dinner. The bread
keeps for 2 to 3 days well-wrapped at room
temperature (if it’s 3 days old, try toasting it) or
well-wrapped in the freezer for up to 1 month.
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FRANGIPANE Preparation
For Twice-Baked Brioche (page 5) 1. If using almonds, grind them in a food processor
as finely as you can without turning them into a
Yeild: about 1 cup
paste. Set aside.
Equipment
2. Using a stand mixer fitted with a paddle
• Food processor if you don’t have almond flour
attachment, beat the butter with the sugar on
• Stand mixer with paddle attachment
medium speed for 1 to 2 minutes, until light.
• Rubber spatula
(Or use a wooden spoon and beat the butter
Ingredients and sugar by hand until light.) Add the ground
• 1/3 cup (50 g) blanched raw almonds or ½ cup (50 g) almonds or almond flour and beat on medium
almond flour speed for another 1 minute until the almonds are
• ¼ cup (½ stick; 58 g) unsalted butter mixed in. Stop the mixer and scrape the bottom
• ¼ cup (50 g) sugar and sides of the mixing bowl.
• 1 egg
3. Turn the mixer on low speed and beat in the
• 1/8 teaspoon vanilla extract
egg. Add the vanilla, flour, and salt and mix until
• 2 teaspoons all-purpose flour
combined. Frangipane may be used immediately
• Pinch salt
or stored in an airtight container for up to 1 week
in the refrigerator or up to 3 weeks in freezer.
Remove from the refrigerator a few hours before
using to allow it to come to room temperature.

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TWICE-BAKED BRIOCHE
Yeild: 6 slices
Equipment
• Baking sheet
• Parchment paper
• Small saucepan
• Serrated knife
• Offset spatula
• Sieve or sifter for confectioners’ sugar garnish
Ingredients
• ¾ cup (150 g) vanilla sugar or granulated sugar
• ¼ teaspoon almond extract
• 9" (23 cm) Brioche Loaf, preferably a day or two old
• Frangipane, at spreadable room temperature (refer
to the recipe on page 4)
• 2 cups (220 g) sliced raw almonds
• ¼ cup (35 g) confectioners’ sugar for garnish
Preparation
1. Preheat oven to 350 F (175 C), and place rack
in center of oven. Line a baking sheet with
parchment paper and set aside.
2. In a small saucepan combine sugar and ¾ cup
(180 g) water together and bring to a boil. Add
almond extract and remove from heat. Pour into
a shallow container and let cool for about 15 to
20 minutes at room temperature, until it’s no
longer piping hot.
3. Trim the ends of the brioche loaf and slice
evenly into 6 slices, each about 1¼" (3 cm) thick.
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Quickly dip each slice in the sugar syrup on
both sides, giving each slice a slight squeeze as
you’re removing from the syrup to keep the slices
from being too soggy. Using an offset spatula
or the back of a spoon, spread about ¼ cup of
frangipane evenly over each slice; be sure to use
up all of the frangipane. Place slices on prepared
baking sheet, spacing them evenly apart. Sprinkle
sliced almonds on top of frangipane, dividing the
almonds evenly among the 6 slices and pressing
them slightly into the frangipane so they don’t fall
off. (At this point the brioche can be covered in
plastic wrap and stored overnight in the fridge.)
Bake for 25 to 30 minutes or until the almonds
and frangipane are golden brown on the edges
and pale golden brown in the center. Remove
from oven and let cool for about 15 minutes
until cool enough to remove from baking sheet.
Sprinkle with confectioners’ sugar and serve.
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CANDIED ORANGES thick. Combine the sugar and water in a medium

For Craquelin (page 7) saucepan and bring to a boil. Add the oranges to
the sugar syrup and reduce the heat to very low.
Yeild: about 1½ cups (enough for 8 pastries)
2. Let the oranges simmer in the syrup for 2 to 3 hours,
Equipment
until the orange slices are translucent and the syrup
• Cutting board
is thick and very syrupy, gently stirring the oranges
• Serrated knife
occasionally to move the top oranges to the
• Medium pot
bottom of the syrup. Test for doneness by removing
Ingredients one orange slice from the syrup and biting into it —
• 2 navel oranges careful; it will be hot! The rind should be completely
• 3 cups sugar soft and sweet and the syrup should be very thick.
• 4 cups water Once the oranges are candied, remove them from
Preparation the heat and let them cool completely in a covered
1. Slice the ends off the oranges and then slice container. The oranges may be candied in advance
the oranges thinly, into slices about ¼" (6 mm) and stored for up to 2 weeks in a covered container
in the refrigerator.

ALMOND TOPPING Ingredients

For Craquelin (page 7) • 1 cup sliced raw almonds
• 1/3 cup sanding sugar
Yeild: about 11/3 cups (tops about 8 pastries)
• 1 egg
Equipment
Preparation
• Small bowl
Whisk the egg in a small bowl and then whisk in the sugar
• Fork
and sliced almonds to make a sugar-almond slurry.

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CRAQUELIN
Yeild: 8 pastries
Equipment
• Baking sheet
• Parchment
• Rolling pin
• Knife
• Cutting board
• Spoon
• Bench scraper
Ingredients
• ½-recipe Basic Brioche dough (refer to recipe on
5. Using a bench scraper or a chef’s knife, cut the
page 2)
brioche into 8 pieces about 2 inches (5.1 cm)
• 1 recipe Candied Oranges
wide; each piece will be about 4 inches tall (10.2
• 1 recipe Almond Topping
cm). Place them on the parchment-lined baking
Preparation sheet. (At this point the unbaked craquelin can
1. Line a baking sheet with parchment paper. be tightly wrapped and frozen for up to 1 week.
2. On a floured work surface roll the brioche into a When ready to bake, remove the craquelin from
long rectangle, about 12 inches by 16 inches (30 the freezer. Leave it wrapped and let it defrost in
cm by 40 cm) and ¼ inch (6 mm) thick. It will the refrigerator overnight, or at room temperature
have the consistency of cold, damp Play-Doh and for 2 to 3 hours; proceed as directed.)
it should be fairly easy to roll out. 6. Cover the brioche with plastic wrap and let proof
3. Coarsely chop the candied oranges. Try to scrape at warm room temperature for about 2 hours,
off as much of the syrup as you can before until the dough is puffy, pillowy and soft.
chopping since the syrup can be pretty messy 7. Heat the oven to 350 F (175 C) and position a rack
and make it hard to cut up the oranges. Using a in the middle of the oven.
large spoon, spoon the chopped-up oranges over
8. Evenly spoon the almond topping on top of each
the top two-thirds of the brioche rectangle (with
craquelin piece, making sure to cover the entire
the rectangle positioned horizontally) and spread
top of the pastry. Bake for 35 to 45 minutes, until
them out evenly to cover the entire surface.
the almond top is completely golden brown
4. Fold the bottom third of the dough up over the and the dough is golden through and through.
oranges so it covers them about halfway, then Remove from the oven and let cool for 20 to 30
fold the top third down on top of that, as if you’re minutes on the baking sheet and serve warm.
folding a business letter. You should have a long These are best served right away, or within 4
rectangle that has layers of brioche with candied hours of baking. You could make them one day
orange in between the layers. and serve them the next after warming them in a
300 F (150 C) oven for 5 minutes.

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PASTRY CREAM form around the edge of the pan). Meanwhile,

For Brioche au Chocolat (page 9) and Pain aux Rai- thoroughly mix together the sugar, cake flour, and
sins (page 10) salt. (Mixing the flour into the sugar will prevent
the flour from clumping when you add the eggs.)
Equipment
Whisk the yolks into the sugar-flour mixture.
• Saucepan
Remove the milk from the stove and slowly
• Bowl
add it to the egg-sugar-flour mixture, whisking
• Whisk
constantly. Be sure to add the milk slowly — this is
• Sieve
called tempering and it allows the eggs to come
Ingredients up to the same temperature as the hot liquid
• ¾ cup (180 grams) milk slowly and gently, without cooking the eggs.
• 1/3 cup (70 grams) sugar
2. When all of the milk is whisked in, put everything
• 3 tablespoons cake flour
back into the saucepan and heat over medium
• Pinch of kosher salt
heat. Whisk continuously and vigorously until
• 3 large egg yolks
the mixture thickens, about 1 minute. Once the
• ½ teaspoon vanilla extract
mixture has thickened, remove it from the heat
Preparation and whisk in the vanilla extract. At this point the
1. In a small saucepan heat the milk on medium- pastry cream may be kept refrigerated for up to 3
high heat until scalded (i.e., just before it comes days in an airtight container.
to a boil, when small bubbles have started to

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BRIOCHE AU CHOCOLAT
Yeild: 8 pastries
Equipment
• Baking sheet
• Parchment paper
• Offset spatula
• Knife or bench scraper
• Small bowl
• Fork
• Pastry brush
Ingredients
• ½-recipe Basic Brioche Dough (refer to recipe on
wide and 5 inches (12.7 cm) tall. (At this point
page 2)
the unbaked Brioche au Chocolat can be tightly
• 1 recipe Pastry Cream
wrapped and frozen for up to a week. When ready
• 4 ounces (2/3 cup; 112 g) bittersweet chocolate,
to bake, remove the Brioche au Chocolat from the
chopped, or bittersweet chocolate chips
freezer. Leave it wrapped and let it defrost in the
• 1 egg
refrigerator overnight, or at room temperature for
Preparation 2 to 3 hours; proceed as directed.)
1. Line a baking sheet with parchment paper.
4. Cover the brioche with plastic wrap and let proof
2. On a floured work surface roll the brioche into at warm room temperature for about 2 hours,
a long rectangle about 10 x 14 inches (25 by 35 until the dough is puffy, pillowy and soft.
cm), and ¼ inch (6 mm) thick. It will have the
5. Heat the oven to 350 F (175 C) and position a rack
consistency of cold, damp Play-Doh and it should
in the middle of the oven.
be fairly easy to roll out. Spread the pastry cream
evenly over the entire surface of the dough. 6. Whisk the egg in a small bowl and use a pastry
Sprinkle the chopped chocolate evenly over the brush to brush the top of the dough with egg
bottom half of the brioche. Fold the top half of wash. Bake for 35 to 45 minutes, until the brioche
the brioche completely over the bottom half is golden brown. Remove from the oven and let
and gently press down so that the two halves are cool for 20 to 30 minutes on the baking sheet.
smooshed together. Carefully transfer the brioche Break apart the brioche into 8 pieces and serve
to the baking sheet. warm. These are best served right away, or within
4 hours of baking. You could make them one day
3. Using a bench scraper or a chef’s knife, slice the
and serve them the next after warming them in a
brioche into 8 pieces about 1½ inches (3.8 cm)
300 F (150 C) oven for 5 minutes.

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PAIN AUX RAISINS jellyroll until the entire sheet is rolled up. Try to roll
Yeild: 8 pastries the dough tightly so you have a nice round spiral.
Trim both edges of the roll about ¼" (6 mm) to
Equipment
even out the ends.
• Baking sheet
• Parchment paper 3. Use a bench scraper or a chef’s knife to cut the
• Offset spatula roll into 8 pieces about 2 inches thick. Space
• Knife or bench scraper the pieces brioche evenly on the baking sheet.
• Small bowl (At this point unbaked Pain aux Raisins can be
• Fork tightly wrapped and frozen for up to a week.
• Pastry brush When ready to bake, remove the Pain aux Raisins
from the freezer and let defrost in the refrigerator
Ingredients
overnight, or at room temperature for 2 to 3
• ½-recipe Basic Brioche Dough (refer to recipe on
hours; proceed as directed.)
page 2)
• 1 recipe Pastry Cream 4. Cover the Pain aux Raisins with plastic wrap and
• 1 cup (160 g) golden raisins let proof at warm room temperature for about 2
• Vanilla glaze (recipe follows) hours, until the dough is puffy, pillowy, and soft.
Preparation 5. Heat the oven to 350 F (175 C) and position rack
1. Line a baking sheet with parchment paper. in the middle of the oven.
2. On a floured work surface roll the dough into a 6. Bake for 30 to 40 minutes, until the pastries are
rectangle about 16" x 12" (40 cm x 30 cm) and ¼" golden brown on the edges of the spiral and pale
(6 mm) thick. It will have the consistency of cold, brown in the center. Remove them from oven,
damp Play-Doh and it should be fairly easy to brush with vanilla glaze while warm, and let cool
roll out. Spread the pastry cream evenly over the for 20 to 30 minutes on the baking sheet.
entire surface of the dough. Sprinkle the raisins
7. These are best served warm, or within 4 hours of
evenly over the cream. Starting from the top of
baking. You could make them 1 day and serve them
the rectangle (a 16" [40-cm] side) and working
the next after warming them in a 300 F (150 C) oven
your way down, roll the brioche downward like a
for 5 minutes.

VANILLA GLAZE Preparation

For Pain aux Raisins In a small bowl, whisk together the confectioners’
sugar and enough water to make a smooth pourable
Yeild: ½ cup
glaze. Whisk in vanilla. The glaze can be made ahead
Ingredients and stored for up to 1 week in an airtight container at
• 1 cup (140 g) confectioners’ sugar room temperature.
• 2 to 3 tablespoons water
• 1 teaspoon vanilla extract

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PESTO Preparation
For Breakfast Pizza With Pesto (page 12) 1. Fill a large pot with water, and bring to a boil
over high heat. Fill a medium bowl about three-
Yeild: 1¾ cups
quarters with ice and then add enough water
Equipment to come to the top of the ice. Blanch basil, i.e.,
• Large pot plunge it in the boiling water, and cook very
• Bowl briefly, about 30 seconds. Remove basil and
• Food processor plunge immediately in the ice water to stop the
• Chef's knife cooking. Remove from ice bath, and squeeze
• Cutting board basil dry. Rough chop the basil (it might be a bit
• Parchment difficult to chop at this point) and set aside.
Ingredients 2. In food processor add almonds, Parmesan and
• 1 pound (454 g) fresh basil garlic cloves and process for about 1 minute.
• 1/3 cup (38 g) sliced raw almonds Scrape sides of bowl and blade. Add chopped
• 1/3 cup (35 g) freshly grated Parmesan cheese basil and extra-virgin olive oil and process until
• 2 garlic cloves smooth. Again scrape sides of bowl and blade.
• ½ cup (100 g) extra-virgin olive oil Add lemon juice, salt, and pepper, and puree
• 2 teaspoons lemon juice (about half a lemon) again until mixed. Remove from food processor
• 1 teaspoon kosher salt bowl. Pesto may be stored in airtight container in
• ¼ teaspoon ground black pepper refrigerator for up to a week or in the freezer for
up to 3 months. Press a piece of parchment or
wax paper directly on top of the pesto for storage.
The top layer of the pesto will turn a bit brown
with age; simply scrape off this layer before using.

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CLASSIC & CREATIVE BRIOCHE PASTRIES
BREAKFAST PIZZA WITH PESTO
Yeild: 8 pizzas
Equipment
• 2 baking sheets
• Parchment paper
• Spoon
• Knife
Ingredients
• ½-recipe Basic Brioche Dough (refer to recipe on
page 2)
• ½ cup (120 grams) crème fraîche
• About 12 tomato slices, halved
• 8 eggs
• 2 cups (200 grams) shredded mozzarella
• 1¾ cups pesto
Preparation
1. Preheat oven to 350 F (175 C), and place rack
in center of oven. Line 2 baking sheets with
parchment paper and set aside.
2. Divide dough into 8 equal pieces, each about 100
grams, by cutting the dough log in half lengthwise
and then into 4 pieces widthwise to give you 8
equal sized squares that are about 2" x 2" (5 cm
x 5 cm) each. Roll each square into a ball (refer
to Lesson 2 for instruction) and place on a sheet
pan. Wrap with plastic and let proof for 2 to 2½
hours.
3. Take each dough square and stretch it into a
circle as if you are making a mini pizza, about
5" to 6" (12 cm to 15 cm) in diameter. Stretch
out the inner part of the circle so it is thin while
leaving a rim of brioche around the edge of the
circle. The center will be super thin—almost paper
thin. Space the brioche circles a few inches (cm)
apart, using 2 baking trays to fit all 8 circles.
4. Using the back of a spoon, spread 2 tablespoons
of pesto and 1 tablespoon of crème fraîche on
the base of each brioche circle, again as if you are
making a mini pizza and spreading the sauce. For
each brioche pizza, take 3 tomato halves and press
them against the brioche rim to create a wall.
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5. Place one baking sheet in oven, and bake for
10-15 minutes, until the edges of the pizza start
to color light brown. Remove the baking sheet
from the oven, and carefully crack an egg into
the center of each pizza. Sprinkle about ¼ cup
shredded mozzarella on top of each pizza,
covering both the egg and the exposed rim of
brioche. Bake for another 8 to 10 minutes until
the cheese is melted, the edges of the egg are
cooked while the yolk is still wiggly, and the edges
of the pizza are golden brown. Remove from
oven, and repeat with second baking tray. Let
pizzas cool for about 8 to 10 minutes to let eggs
set up a bit, and serve.
Variations
• Ham, Ricotta & Parmesan
• Omit tomatoes, onions and mozzarella.
Substitute 4 ounces (114 g) of sliced ham, 1
cup (250 g) fresh whole milk ricotta cheese
and 1 cup (100 g) fresh grated Parmesan
cheese. Using about ½ ounce of ham per
pizza, tear ham into small pieces and press
against edge of brioche shell to create a ham
wall. Spread 2 tablespoons of ricotta along
the edges of each pizza, leaving the center of
the brioche circle bare except for the crème
fraîche. Bake as directed above, substituting
2 tablespoons of grated Parmesan cheese
per breakfast pizza for the ¼ cup shredded
mozzarella used for sprinkling the top. Serve
as directed above.
CONTINUED »
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CLASSIC & CREATIVE BRIOCHE PASTRIES
BREAKFAST PIZZA WITH PESTO (CONTINUED)
Variations (Continued)
• Tomato & Cheddar
• Omit onions and mozzarella. Use 2 ripe
tomatoes, sliced thinly, and 8 ounces (226 g) of
cheddar cheese, sliced thinly. Using about 2 to
3 slices of tomatoes per pizza, tear tomatoes
into pieces and press against edge of brioche
HAM & VERMONT CHEDDAR HOT POCKETS
Yeild: 5 pockets
Equipment
• Rolling pin
• Baking sheet
• Parchment
Ingredients
• ½-recipe Basic Brioche Dough (refer to recipe on
page 2)
• 8 ounces (226 g) Black Forest ham, sliced thin
• 8 ounces (226 g) sharp cheddar, sliced thin
• Small handful of cornmeal or flour to sprinkle on
baking sheet
Preparation
1. Preheat oven to 350 F (175 C), and place rack in
center of oven. Divide dough into 5 equal sized
pieces, and roll each square into a ball (refer to
lesson 2 for visual instruction). Place on a baking
tray and let proof for 2 to 2½ hours.
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Recipes
shell to create a tomato wall, leaving the center
of the brioche circle bare except for the crème
fraîche. Bake as directed above, substituting
1 ounce of cheddar cheese per breakfast
pizza for the ¼ cup shredded mozzarella and
laying the cheddar on top of the egg. Serve as
directed above.
2. Liberally flour both your work surface and the
dough pieces and roll each piece into a thin oval
approximately 4" x 8" (10 cm x 20 cm).
3. Place ham and cheddar over half of the dough
oval and leave a small exposed border along
the edge of the dough. Try to have the ham and
cheese come as close to the border as possible
while still leaving about ½" (1.2 cm) exposed. Fold
the dough over in half to make a pocket. Seal
the edges of the dough by pressing the dough
together and pinching the edges shut; don’t fold
over the edges however or else you’ll end up with
a thick crusty layer with no ham or cheese in it.
4. Place pockets on a baking sheet lined with
parchment paper or sprinkled liberally with
cornmeal or flour. Bake for about 25 to 30
minutes until pockets are golden brown.
Remove from oven and serve.
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STICKY STICKY BUN GOO Preparation

For Sticky Sticky Buns (page 15) In a medium saucepan, melt the butter over medium
heat and whisk in the brown sugar until the sugar is
Yeild: 2 cups (enough for 8 buns)
dissolved. Remove the pan from the heat and whisk
Equipment in the honey, heavy cream, water, and salt. Let cool
• Saucepan to room temperature before using, about 30 min-
• Whisk utes. Goo can be made up to 2 weeks in advance and
Ingredients stored in an airtight container in the refrigerator.
• ¾ cup (1½ sticks; 168 g) unsalted butter
• 1½ cups (345 g) light brown sugar
• 1/3 cup (110 g) honey
• 1/3 cup (80 g) heavy cream
• 1/3 cup (75 g) water
• ¼ teaspoon salt

CINNAMON SUGAR FILLING Preparation

For Sticky Sticky Buns (page 15) In a small bowl, mix together the brown sugar, white
sugar, ground cinnamon, and the chopped pecans.
Ingredients
• ¼ cup (60 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 1/8 teaspoon ground cinnamon
• ½ cup (50 g) pecan halves, toasted and chopped

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CLASSIC & CREATIVE BRIOCHE PASTRIES
STICKY STICKY BUNS
Yeild: 8 sticky buns
Equipment
• Baking sheet
• Parchment paper
• Chef's knife or bench scraper
• 9" x 13" (23 cm x 33 cm) baking dish
Ingredients
• ½ recipe Basic Brioche dough (refer to recipe above)
• 1 recipe Cinnamon Sugar Filling
• 1 recipe Goo
• ½ cup (50 g) pecan halves, toasted and chopped
Preparation
1. Line a baking sheet with parchment paper.
2. On a floured work surface roll the brioche into
a tall rectangle, about 12 by 16 inches (30 cm x
40 cm), and ¼ inch (6 mm) thick. It will have the
consistency of cold, damp Play-Doh and it should
be fairly easy to roll out.
3. Sprinkle the cinnamon sugar mixture evenly over
the entire surface of the brioche rectangle.
4. Starting from the top of the rectangle and
working your way down, roll the brioche like a
jelly roll until the entire sheet is rolled up. Roll
tightly so you have a nice round spiral. Trim both
edges of the brioche roll about ¼" (6 mm) to even
out the ends.
5. Using a bench scraper or a chef’s knife, cut the
roll into 8 equal pieces about 1½ inches (3.8 cm)
wide. (At this point the unbaked buns can be tightly
© Craftsy and Sympoz Inc. Craftsy.com
with
Joanne Chang
Recipes
wrapped and frozen for up to 1 week. When ready
to bake, remove the buns from freezer. Leave them
wrapped and let them defrost in the refrigerator
overnight, or at room temperature for 2 to 3 hours;
proceed as directed.)
6. Pour the goo into a 9-inch by 13-inch (23 cm by
33 cm) baking dish and sprinkle the remaining
pecans evenly over the goo. Place the buns
in the pan, evenly spaced. Cover the dish with
plastic wrap and let the buns proof at warm room
temperature for 2-3 hours, until the dough is
puffy, pillowy, and soft and the buns are touching.
7. Heat the oven to 350 F (175 C) and position a rack
in the middle of the oven.
8. Bake for 35 to 45 minutes, until the buns are
golden brown. Remove from the oven and let cool
for 20 to 30 minutes in the dish. Invert the buns
one at a time onto a serving platter and spoon any
extra goo and pecans on top. Serve warm.
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