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Almond Brioche Sticky Buns for #SundaySupper

November 24, 2013 by hipfoodiemom 70 Comments

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Almond Brioche Sticky Buns_solo | HipFoodieMom.com

 

 

This week is Thanksgiving and I want to pause and simply say thank you to everyone who reads and follows my little blog. It’s been a fun year and I wish everyone a truly happy, hearty and food-filled Thanksgiving. Take the time to enjoy the people around you and be thankful. If you have someone who loves you, something to keep you warm and a roof over your head, you have a lot to be thankful for.

 

 

Be_thankful

 

 

As we get ready to celebrate this holiday season AND say good-bye to 2013, I always look back at the year and reflect. This year went by so incredibly fast and so much happened for the Choi Family.  My sister’s family will be here on Tuesday and I will be baking these Almond Brioche Sticky Buns for her.

 

 

Almond Brioche Sticky Buns_main | HipFoodieMom.com

 

One of the reasons I was looking forward to the move to the Midwest was to be closer to Grace and the opportunity to see her more often, eat together, hang out  . . and of course, for our children to see each other more often and grow up together.

 

Family is important.

 

And we as celebrate Thanksgiving this week and our “Being Thankful” Sunday Supper today, I am extremely grateful for my family and friends. My hard working parents who taught me to work hard and appreciate everything. My loving husband, my beautiful children, my brother and sister, my extended family and fab 5 family back in Dallas, my dear dear friends in Washington and California and, last but certainly not least, my blogging community, readers and friends. You guys have been an incredible support and joy. I am honored to know you guys and to be able to connect with good people like you everyday.

 

 

Almond Brioche Sticky Buns_vertical | HipFoodieMom.com

 

 

These brioche sticky buns take some time and planning but man, are they worth it. And the first time I made these, I felt like a had just climbed Mt. Rainier, I was so proud.  Almond Brioche Sticky Buns. It doesn’t get much better than this, yo.

 

 

Print Recipe

Almond Brioche Sticky Buns

An OVERNIGHT RISE is required for this recipe so please make sure you read and plan ahead. If you want to add the heavy cream to the glaze, add a ¼ cup after you remove from the heat and mix well.
Course: Breakfast
Cuisine: Sweet Treats
Author: Aida Mollenkamp

Ingredients

Brioche Dough

  • 1 cup/240ml milk heated to 100 F/38 C to 115 F/45 C
  • ¼ cup/50g granulated sugar
  • ¼- oz packet 2¼ 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

Spice Filling

  • ½ cup/100g granualated sugar
  • 2½ teaspoons ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon kosher salt

Honey Glaze

  • ½ cup/115g unsalted butter
  • 1 cup/200g packed light brown sugar
  • 2 tablespoons honey or agave nectar
  • ¼ 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 ¼ 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. Everyone needs to have this cookbook in their kitchen! Pages from Aida’s cookbook:

 

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Almond Brioche Sticky Buns_upclose |HipFoodieMom.com

 

 

 

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My dear, sweet, talented friend Paula from Vintage Kitchen Notes is hosting today!!  Take a look at this fabulous list of recipes. .  you can definitely find something to add to YOUR Thanksgiving Day or Hanukkah table!

 

We have everything lined up to make these holidays memorable. And thank YOU for being on the other side encouraging us to keep on sharing recipes and ideas. We are nothing without our readers, and we are all thankful for that every day. Wishing YOU a fabulous holiday! Eat, drink and be merry! Cheers!

 

 

Our Thanksgiving and Hanukkah Recipes

 

 

FIRST COURSE / APPETIZERS
Harvest Soup from Bea of The Not So Cheesy Kitchen
Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures

 

SAVORY BREADS + STUFFING
Cloverleaf Rolls from Micha of Cookin’ Mimi
Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs
Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite

 

MAIN DISHES

Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings

 

SIDE DISHES

Brussels Sprout Latkes from Susan at The Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

 

DESSERTS + SWEET BREADS
Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc

Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking

Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood

No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner

Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

 

 

Join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world.Our weekly chat starts at 7:00 pm EST.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.  You can also check out our  #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

 

 

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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