One of the shows I love on the Food Network is Throwdown with Bobby Flay. He basically challenges people that are well know for making a particular item really well. I was watching his sticky bun episode a couple of weeks ago & my mouth was watering as I watched his challenger make her sticky buns. Here's the website with her recipe & a picture of the buns. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37125,00.html
& here is the website for her bakery in Boston: http://www.flourbakery.com/flour_bakery_chef.htm
So with everything you have to do for these sticky buns it was going to take me about 10 HOURS to make them, but they looked so good on the show I decided to try. I got all the ingredients needed after park play day today & when Madeline went down for her nap I was ready to start. I put all the ingredients for the dough (except the butter per the directions) into my mixer & let it fly. The directions said to mix for 10 mins. Well after about 1 minute of mixing the dough started flying out of the top of my Bosch in golf ball size chunks! For the next 4 minutes I kept running around & putting the flying dough back into the mixer (you can imagine the sight). After 5 mins I said forget it I'm adding the butter, maybe that will help. Big mistake! I should have cut my losses then. I added the softened butter & turned the mixer back on. Well all the butter did was create a nice slick environment for the stiff dough to fly around the bowl in! Seconds later the butter started pouring out of the Bosch between the bowl & the lid. I was scraping the butter back into the bowl with my hands fast as it was flowing out (again, you can imagine the picture). I thought maybe it just needs a minute or so. Wrong again! The fiasco never ended. I tried to knead the butter into the dough myself...mess mess mess! I decided to cut my losses & had to throw it all away. So sad. I have a theory about recipes from restaurants. I think the restaurant leaves out a few things, or makes the steps more difficult than they need to be so you have to go eat the food in the restaurant & can't easily make it at home. Not that I'm blaming them, it's their prize recipe. I've had a lot of restaurant recipes turn out, but they were much more simple than this one. I should have known when I looked at the recipe & saw that she has some measurements in cups & some in ounces & other things. I think it's to throw you off a little.
NEVER FEAR! This small hiccup didn't get me down. I decided to go to a tried & true recipe, my cousin Stefani's white bread recipe that also I use for cinnamon rolls. I decided I would make those & just bake them in the goo Joanne Chang bakes her sticky buns in. They turned out great. I think next time I will only use a quarter of the water she puts in her goo (I've adjusted the recipe below to reflect that), because it was a little watery, but once they were baked & cooled they tasted like pecan cinnamon rolls wrapped in a light toffee blanket. Yum! I had some dough that didn't fit into the pans with the goo, so I made my regular cinnamon roll frosting to go on top & they were great too.
If you want to try Joanne Chang's full recipe for the sticky buns, you can click on the Food Network Link above. You might have better luck that me, especially if you've made Brioche before.
If you want a great roll recipe here is my cousins recipe & then after I've added how I made them into the stick buns & after that I put my cinnamon roll topping if you'd rather just try cinnamon rolls.
Right after coming out of the oven...