Helly everyone, I hope you’ve had a great weekend.
Today’s temptation is pure yumminess… Caramel brioche sticky buns…
Here is the recipe, enjoy!
Caramel Brioche Sticky Buns
- 2 2/3 cups (330 g) all-purpose flour
- 4 tablespoons (35 g) powdered milk
- 2 tablespoons (35 g) regular sugar
- 1 teaspoon salt
- 1 tablespoon dried yeast, or 1 3/4 oz. (50 g) fresh yeast
- 3 large eggs + 1 egg yolk
- 1/4 cup (60 g) tepid water
- 2/3 cup (150 g) butter
Bring out all the ingredients for the brioche dough.
Put all the ingredients into a mixing bowl. (If using fresh yeast, dissolve the yeast in the tepid water first.)
Use the dough hook attachment and mix on low speed for about 20 minutes.
After 20 minutes the dough is nice and smooth.
Grease a bowl with some butter and tip in the dough,
Leave to rise for about one hour, room temperature.
After one hour, cover the bowl with plastic wrap and place in the refrigerator for a few hours, or preferably overnight.
Remove from the refrigerator and tip out the dough onto your work surface.
Roll out quite thinly, then spread out about 3-4 tablespoons (50 g) softened butter.
Sprinkle about 1/2 cup (100 g) brown sugar over the butter.
Roll up to make a large roll, then cut into slices.
- 1/2 cup (120 g) butter
- 1 cup + 1 tablespoon (220 g) brown sugar
- walnuts (optional)
Put all the ingredients into a baking pan, stir well to make an even layer.
Place the sliced-up brioche roll on top of the caramel in the pan.
Leave to prove until doubled in size, this will take about 2 hours.
Bake in a 350 F (180 C) oven for about 15-20 minutes.
I use the fan setting here, but this is not crucial to get a good result.
Freshly baked, and my kitchen smells heavenly!
As soon as the buns are done, turn the pan upside down on to another pan. This way the caramel will be on top of the buns.
These brioche buns are super soft and yummy…
Perfect with a glass of milk…
I hope you are tempted!
I wish you a great day.
Hugs from me to you.