Brioche Sticky Buns | TASTE

Name: Brioche Sticky Buns | TASTE
Ingredients: ½ recipe dough for Brioche (recipe follows), chilled and ready to shape; 6 tbsp (3/4 stick) unsalted butter; ¾ c packed brown sugar; ½ c heavy cream; 2 tbsp honey; ½ tsp ground cinnamon; ¼ tsp fine sea salt; ¼ c sugar; 2 tbsp brown sugar; 1 tsp unsweetened cocoa powder; Pinch of fine sea salt; 2 sticks unsalted butter, taken out of the refrigerator 15 minutes ahead of time, plus softened butter for the top of the dough; 3 ½ c all-purpose flour; 1 ½ tsp fine sea salt; 4 tsp instant yeast; ⅓ c milk, at room temperature; ⅓ c water, at room temperature; 3 lg eggs, at room temperature, lightly beaten; 1 lg egg, beaten with a splash of cold water, for glazing

tastecooking.com

An online magazine for today's home cook, reporting from the front lines of dinner.

View full recipe on tastecooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastecooking.com.

Share this recipe:

Ingredients

½ recipe dough for Brioche (recipe follows), chilled and ready to shape
6 tbsp (3/4 stick) unsalted butter
¾ c packed brown sugar
½ c heavy cream
2 tbsp honey
½ tsp ground cinnamon
¼ tsp fine sea salt
¼ c sugar
2 tbsp brown sugar
1 tsp unsweetened cocoa powder
Pinch of fine sea salt
2 sticks unsalted butter, taken out of the refrigerator 15 minutes ahead of time, plus softened butter for the top of the dough
3 ½ c all-purpose flour
1 ½ tsp fine sea salt
4 tsp instant yeast
⅓ c milk, at room temperature
⅓ c water, at room temperature
3 lg eggs, at room temperature, lightly beaten
1 lg egg, beaten with a splash of cold water, for glazing