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Brioche Sticky Buns

Brioche Sticky Buns

Get Ready

Servings: Makes 9 buns

Prep Time: 60 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

You will need a stand mixer for this recipe. In Step 4, the pan of water will create a humid environment for the dough while it proofs so loaves will rise without developing a skin. You can substitute your favorite nut (or a mix) for the almonds. These buns are best served on the day they are baked.
2 large eggs, room temperature
1/3 cup milk, room temperature
2 cups (10 oz.) all-purpose flour
1 Tbsp. sugar
2 tsp. instant yeast
Salt
8 Tbsp. unsalted butter, cut into 8 equal pieces and softened
1 1/2 cups packed light brown sugar
4 Tbsp. unsalted butter, melted and kept warm
2 Tbsp. dark corn syrup
1 Tbsp. water
1/2 cup slivered almonds, toasted and chopped
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom

directions:

1. Whisk eggs with the milk in the bowl of a stand mixer until combined. Add flour, sugar, yeast, and 1 teaspoon salt. Attach dough hook and mix on medium-low until dough is uniform and elastic, about 4 minutes. With mixer running, add 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook.
2. With mixer running, add remaining 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook. Increase speed to medium and knead until dough pulls away from sides of bowl (dough will still cling to bottom), about 4 minutes.
3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a medium greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 1 to 1 1/2 hours. Press down on dough to deflate, re-shape into a ball, and return to bowl. Re-cover bowl and refrigerate overnight.
4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack.
5. In a medium bowl, whisk together 1 cup brown sugar, melted butter, corn syrup, water, and a pinch of salt until smooth. Spread mixture evenly into the bottom of a greased 9" cake pan and sprinkle with almonds. In a small bowl, stir together remaining 1/2 cup brown sugar, cinnamon, cardamom, and a pinch of salt until combined and set aside.
6. Place dough on a lightly floured surface and roll into a 12x12" square. Leaving a 1/2" border all around, sprinkle brown sugar mixture evenly over dough, then press gently into dough to adhere. Roll dough into a cylinder and pinch seam to seal.
7. Cut cylinder into 9 equal pieces, and place, swirl-side-down, in prepared pan. Transfer pan to middle rack and let sit until buns have expanded to fill pan snugly, about 1 hour. Remove cake and water pans and heat oven to 375.
8. Place a rimmed baking sheet on lower rack to catch any drips. Bake buns until golden brown and center of dough registers 200, about 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Carefully invert buns onto a platter, let cool for 10 minutes, and serve.
Source: Hannaford fresh Magazine, March - April 2017

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Quantity Ingredients  
2 large eggs, room temperature  
1/3 cup milk, room temperature  
2 cups (10 oz.) all-purpose flour  
1 Tbsp. sugar  
2 tsp. instant yeast  
Salt  
8 Tbsp. unsalted butter, cut into 8 equal pieces and softened  
1 1/2 cups packed light brown sugar  
4 Tbsp. unsalted butter, melted and kept warm  
2 Tbsp. dark corn syrup  
1 Tbsp. water  
1/2 cup slivered almonds, toasted and chopped  
1/2 tsp. ground cinnamon  
1/2 tsp. ground cardamom  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 9 buns
Base Nutrients
Calories 430 kcal (21%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 11 g (55%)
Cholesterol 85 mg (28%)
Sodium 270 mg (11%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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