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.
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.
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.
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.
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 1/4 cup after you remove from the heat and mix well.
Author: Aida Mollenkamp
Recipe type: Breakfast
Cuisine: Sweet Treats
- 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
- 1/2 cup/100g granualated sugar
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 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
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. Everyone needs to have this cookbook in their kitchen! Pages from Aida’s cookbook:
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!
Original Content provided by Hip Foodie Mom