Eating these yesterday felt appropriate. Yesterday, Sunday February 24, while watching the Academy Awards. . my eyes glued to the TV and 2 of these buns next to me. I’m so happy for Argo and Ben Affleck! Best Picture, woot woot!
To me, these sticky buns are award show worthy. They are a huge reward and payoff after all the hard work, overnight rise and exercising mad patience while baking these. I mean, come on. It’s brioche dough we’re talking about here. And this recipe is on my 2013 Culinary Bucket List. Truth be told, this was my absolute first time baking sticky buns and I could not- for the life of me- get my damn yeast to activate in the milk (as Aida instructs). So, I dumped my milk, sugar and yeast and tried again. 4 times.
On the 4th try, since I didn’t want to waste anymore ingredients- and I knew this fail-safe way would work- I activated my yeast in warm water and then after it started bubbling, I added it to the milk and sugar in my mixing bowl. And I am so happy to say. . it worked.
If you only buy one cookbook this year, it must be Keys to the Kitchen by Aida Mollenkamp. I seriously cannot say enough about this cookbook. Not only does this cookbook have over 300 delicious recipes (I’ve tried about 12 so far) but it’s also a reference guide with tips and techniques to help you in the kitchen. From knowing what to buy at the grocery store to how to store foods to fundamental preparation techniques to the recipes and finally to mastering the meal.
It’s all there. Seriously. And it’s solid.
I’m hoping my photos intrigue you enough. These sticky buns. These Almond Brioche Sticky Buns. You must bake these. Must must must. They are so insanely delicious. A few things to note regarding them and what I did differently: Ok, I know this is a huge faux pas when baking but I always use 2% organic milk. We never ever have whole milk in the house. Never. Am I alone here?
Also, I didn’t have any heavy cream on hand so I simply omitted it and I’m glad I did. These buns were still insanely *I mean crazy good* delicious so I can only imagine how much better they would have tasted had I added the heavy cream into the glaze. I also added some golden raisins to a very small portion of the dough because my girls love them (ended up being 3 buns). Delicious.
After baking these, I seriously feel like I can bake anything! And now – thanks to Aida and this cookbook- I know how to make brioche baby. So thrilled. One last note, the dough will be extremely sticky. The overnight rise helps that a bit and makes for a more workable dough and, if you need to, sprinkle on a little more flour when working with it and finally rolling it out.
I sincerely hope you add Keys to the Kitchen to your cookbook repertoire and bake these sticky buns. Enjoy!
Almond Brioche Sticky Buns
Ingredients
Brioche Dough
- 1 cup/240ml milk heated to 100 F/38 C to 115 F/45 C
- 1/4 cup/50g granulated sugar
- 1/4- oz packet 2 1/4 teaspoon active dry yeast (you must use instant or active dry yeast; not "rapid rise yeast")
- 6 tablespoons/85g unsalted butter cut into small pieces, at room temperature, plus extra softened butter for coating the bowl and pan
- 1 tablespoon kosher salt
- 1 teaspoon grated lemon zest
- 3 large eggs at room temperature lightly beaten
- 1 tablespoon pure vanilla extract
- 4 cups/500g unbleached all-purpose flour I always use King Arthur Flour
Spice Filling
- 1/2 cup/100g granualated sugar
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Honey Glaze
- 1/2 cup/115g unsalted butter
- 1 cup/200g packed light brown sugar
- 2 tablespoons honey or agave nectar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter at room temperature; will use when assembling
- 1 cup toasted sliced almonds
Instructions
For the Brioche Dough
- Place the warm milk and sugar in the bowl of a stand mixer fitted with a dough hook and sprinkle with the yeast. Set aside to rest until the mixture bubbles - about 5 to 10 minutes. (If you can't get your yeast to activate in the milk like me, activate it in a 1/4 cup of warm water and then add it to the mixing bowl with the milk and sugar.) Coat the inside of a large glass mixing bowl with butter and set aside.
- Add the salt, zest, eggs and vanilla and mix until evenly incorporated.
- Add the flour little by little until the dough is moistened throughout and starts to come together. Mix on medium speed until the dough completely pulls away from the sides of the bowl to form a ball, and is smooth and elastic, about 5 minutes.
- Add the 6 tablespoons of the butter piece by piece, allowing each to fully incorporate before adding the next. Place the dough in your prepared bowl, turn to coat in butter and cover with plastic wrap (you can also cover with a clean, damp kitchen towel). Set aside in a warm place until it doubles in volume, about 1 hour.
- When the dough has doubled in size, fold it in onto itself, cover again and place it in the refrigerator OVERNIGHT to rise, 12 to 36 hours.
For the Spice Filling
- *(see note below under "when ready to assemble") When ready, in a small bowl, combine the granulated sugar, cinnamon, cloves and salt, mix well and set aside.
For the Glaze
- Combine the butter, brown sugar, honey and salt in a medium pan over medium heat and stir until the sugar is dissolved. Then, cook without stirring until fluid and well combined (you can swirl the pan as needed to help cook evenly.) Remove from the heat and set aside until ready to use.
To assemble the Sticky Buns
- When ready to assemble, remove the dough from the refrigerator and let rest at room temperature for at least 15 minutes. [*Note: This is when you can prepare the filling and the glaze]. On a well floured work surface with a floured rolling pin, roll the dough into an 18 – 20 by 8″ rectangle or whatever you work surface will allow for. Spread the softened butter evenly over the dough, sprinkle with filling and press to ensure it adheres to the dough.
- Starting at the long edge closest to you, roll up into a cylinder (as necessary, stretch dough to ensure it rolls up evenly). Using a sharp knife lightly coated in cooking spray or oil, trim off uneven bits at the end and then slice the cylinder into 12 (or 15) buns. I was able to make 15 buns and even tucked the dough edges I cut off in one corner; so I baked that too!
- Coat a 13 x 9 baking dish with butter and pour in the glaze to cover the bottom. Spread evenly if needed so it covers the entire dish. Scatter the almonds evenly over the glaze and place the buns in the pan. (At this point you can cover the buns in plastic wrap and refrigerate overnight). If baking immediately, set, uncovered, to rise until the rolls are almost doubled in size and have risen into one another, about 30 minutes.
- Heat the oven to 350 F and arrange the rack in the middle. (If the buns have been refrigerated, let them sit at room temperature for 30 minutes before baking.) Bake the buns until they are puffed, golden brown, and an instant read thermometer inserted into the center roll reads 190 F, for about 35-40 minutes. Remove from the oven and let sit for 5 minutes before inverting onto a plate. Serve immediately.
This recipe is Aida Mollenkamp’s from her Keys to the Kitchen cookbook. This recipe was shared with permission by Aida.
Check these babies out. Make sure you share with friends and neighbors or you will be devouring these bad boys all by yourself!
aida mollenkamp says
February 25, 2013 at 10:02 amAlice – Congrats on conquering brioche! I’m glad Keys To The Kitchen could help.
Paula @ Vintage Kitchen says
February 25, 2013 at 10:38 amThese are gorgeous Alice, and I´m glad you finally made them! I made similar ones from a recipe by nancy silverton, and couldn´t believe how ridiculously good they were. But then, brioche is probably my favorite dough.
hipfoodiemom says
February 25, 2013 at 11:44 pmThank you, Paula! yes, these were SO ridiculously good!!! ah, LOVE brioche!!
Laura Dembowski says
February 25, 2013 at 12:48 pmI received an autographed copy of Aida’s cookbook for Christmas and have been staring at the recipe. Now I know for sure I have to make them. They look amazing and sound even better!
hipfoodiemom says
February 25, 2013 at 11:46 pmHi Laura,
oh my goodness! YES! You must bake these! They are SO good . . and I seriously LOVE this cookbook. . I plan to cook almost every recipe in there!
Thank you for the comment!
Allie says
February 26, 2013 at 9:15 amthey look so beautiful! you deserve a big pat on the back, baking yeast rolls is a big project! yes, you CAN bake anything after making those…! they look utterly scrumptious ;D
hipfoodiemom says
February 27, 2013 at 6:31 amThank you so much, Allie!!
Dorothy at ShockinglyDelicious says
February 26, 2013 at 9:27 amI would eat THE WHOLE PAN by myself!
No lie.
hipfoodiemom says
February 27, 2013 at 6:31 amDorothy, I could have too. . no lie .. these are THAT good. 🙂
Nancy @ gottagetbaked says
February 26, 2013 at 8:33 pmAlice, I am in love with these sticky buns. This post is perfection – you gave great tips on how to make the dough, the photos are gorgeous as always, but the true stars are the sticky buns. I’m so proud of you for making the brioche and crossing it off your bucket list. I have yet to make sticky buns/cinnamon buns from scratch and i’m dying too. Thanks for sharing this recipe – I really want to buy Aida’s book now!
hipfoodiemom says
February 27, 2013 at 6:36 amHi Nancy,
oh my goodness. . I seriously love this cookbook. . can’t say enough about it. . you will love it. and thank you so much for all the sweet comments! I was quite proud of myself for making these (although I hard time starting with the yeast) and damn, after eating one, I was over the moon. So. Good.
Linda | The Urban Mrs says
March 1, 2013 at 12:36 pmSticky buns has always been my guilty pleasure since 2 years ago. The ooey gooey sticky syrupy bun really makes crave for more. I got Aida’s book, perhaps I should learn following your footsteps.
hipfoodiemom says
March 3, 2013 at 10:33 pmOh Linda, if you have the cookbook already, you totally need to bake these!!! These are delish!!!
Jennifer says
March 3, 2013 at 7:16 pmHello,
I NEVER write reviews but this recipe is to die for. I baked this for my sunday brunch this morning and it was a huge success. The instructions were very clear and easy to follow. I usually cut down on sugar when I’m baking but this time I followed the recipe to the letter. The buns were not to sweet and they were like pillows, fluffy and light. Even my mom who hates sweets had two servings!
Thanks so much for sharing this recipe!
hipfoodiemom says
March 3, 2013 at 10:32 pmOh yea!!! I’m so happy to hear that! 🙂 I was also pleasantly surprised at how delicious, light and fluffy they were. Seriously, all of Aida’s recipes are freaking awesome. . get this cookbook yo!
Lauren says
March 6, 2013 at 11:02 pmGoodness gracious I need these NOW!!!! Nice work Alice, as always!
hipfoodiemom says
April 17, 2013 at 6:37 amThank you so much, Lauren! 🙂 Hope you are doing well!
Rachel @ Bakerita says
March 9, 2013 at 1:55 pmWow these sound so amazing! What a perfect decadent breakfast treat. Can’t wait to try them!
hipfoodiemom says
April 17, 2013 at 6:37 amThank you so much, Rachel!
fodwanderings says
March 24, 2013 at 7:07 amWhat a nice departure from the traditional brioche. These look so decadent. Thank you for the book review I was wondering about it.
Heidi @foodiecrush says
April 9, 2013 at 8:14 amYou made a fantastic choice! Oh how fluffalicious.
hipfoodiemom says
April 9, 2013 at 5:10 pmThank you, Heidi! I am honored that you visited my blog! 🙂
Erika says
April 11, 2013 at 8:38 amOMG these buns look amazing!! I’m such a huge fan of brioche (if I’m going to indulge in a lot of bread, brioche is at the top of my list) and almonds, so basically–yum. I’m with you on the whole milk–I only ever have almond milk in my fridge, so I usually use that in all my recipes…sometimes to less-than-ideal results. But it looks like 2% milk did not hurt these in the least–baking faux pas, shmaux pas 🙂 I’m putting these on my list to make, but after these…I feel like it’s time for brioche French toast to make an appearance again!
hipfoodiemom says
April 17, 2013 at 6:36 amHi Erika!
Brioche French Toast?! ah, yummm! do you have a recipe? I’ll have to check our your blog!
laurasmess says
April 17, 2013 at 6:27 amAlice!! These look like the best sticky buns ever! I absolutely, positively love anything with almond and spice in it, so I’m going to get onto making these as soon as I’ve stocked up on the right ingredients (I just ran out of plain flour after making a batch of fudge cookies this afternoon). Thanks for sharing this recipe… I’ll definitely look out for the cookbook if it’s got your endorsement! Thanks for sharing. Your blog is awesome.
hipfoodiemom says
April 17, 2013 at 6:39 amHi Laura,
Thank you so much for the lovely comment! Yes, yes! Buy the cookbook. . you’ll love it! and please let me know how the sticky buns turn out for you! Cheers!
allilau says
April 19, 2013 at 7:11 pmSticky buns & I are definitely meant to be! I don’t think I’ve ever met one I didn’t like or love. These look a notch up on that with the brioche dough and flaky almonds, oh joy!
Averie @ Averie Cooks says
April 23, 2013 at 12:40 am2013 Culinary Bucket List – I have one, although it’s not formally written out, but it’s in my head and every time I make something on it, I note it in the recipe to readers. For me with yeast, it was overnight cinnamon rolls and really nailing a recipe. And I got that down pat. And you clearly have brioche down pat. GORGEOUS! And have heard great things about Aida’s book but not quite as glowing as what you’ve said …if you buy only 1 book this year, buy hers. That’s huge and I will check it out!