One of the great joys of life has got to be sticky buns warm from the oven! Especially since they tease you as they bake, with that delicious aroma making its way through out the house…..sigh. Life is good! And someday’s it gets even better!
Last month I attended the Big Summer Potluck and one of the sponsors was Musselmans , and one of the gifts we received was a large jar of apple butter. Being a southern boy, I was raised on apple butter and biscuits, so I do know the joys of apple butter! I had been thinking of making a batch of brioche dough, and one of my favorite things to do with it is to make cinnamon sticky buns. But you know as well as I do that bloggers can’t keep making the same things over and over again no matter how much we like them, so I started thinking of a twist I could add to those delicious buns.
It didn’t take too long to remember that there was a jar of apple butter in my pantry, just begging to be opened and devoured, and that I also had a jar of Amelia’s Cinnamon Pecans that would go perfectly with my apple butter buns.
I don’t know if you’ve ever made brioche dough, but the recipe I use from Artisan Bread in Five Minutes a Day has got to be the easiest brioche recipe I’ve ever used. It’s basically fool proof, and makes an incredible rich dough that lends itself to so many types of baked goods. You have to try it!
- 1½ cups(360 ml) lukewarm water
- 1½ Tbsp (22 gm) granulated yeast (2 packets)
- 1½ Tbsp (22 gm) coarse sea salt or kosher salt
- 8 eggs lightly beaten
- ½ cup (120 ml) honey
- 1½ Cups (360 gm) unsalted butter, melted (3 sticks)
- 7½ cups (900 gm) all purpose flour
- 6 Tbsp unsalted butter, softened
- ½ tsp (3 gm) salt
- ½ cup (90 gm) brown sugar
- ¼ cup (60 ml) Karo syrup or Honey
- 1 cup (150 gm) cinnamon pecan pieces
- 1 cup (240 ml) Musselmans apple butter
- 2 tsp (10 gm)cinnamon
- 1 cup (150 gm) Amelia’s cinnamon pecans
- pinch of ground black pepper
- Mix the yeast, and water in the bowl of your mixer, mix well
- Add in eggs, honey and melted butter, and continue to mix until well blended
- Add in flour and salt. using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
- The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
- Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
- Chill dough for at least 2 hours, before making the rolls*
- For topping cream butter,salt and brown sugar, spread evenly over the bottom of a 9 inch cake pan, then scatter cinnamon pecans over the topping and set aside.
- Using floured hands cut out a 1½ lb piece of brioche dough.
- Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.
- Using a rolling in roll out the dough int a ⅛ inch thick rectangle (about 12″x8″) add flour as needed to keep the dough from sticking to the rolling pin or surface.*
- While dough is resting mix the apple butter, pecans, cinnamon and pepper, then spread the mixture evenly over the dough
- Start rolling the dough along the long side of the dough, so you end up with a roll.
- If the dough feels to soft to cut, allow it to chill for about 20 minutes.
- When dough is ready , with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.
- Cover with plastic and allow to rise for 1 hour*
- Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center.
- Run a knife around the sides of the pan and turn out the rolls onto a platter immediately*1
- Serve the rolls and get ready for rave reviews
What a great way to wake up the household! Those Apple butter buns couldn’t have been better, and it’s a good thing that brioche dough is so easy to make, because your family is going to want you to make them oh a regular basis!
Have a great week my friends, as you read this the Old Chef will be back at work on Monday starting his 8th year at the Mount! Where has the time gone?