Tuesdays With Dorie: Pecan Sticky Buns

Hello! Sorry this is a bit late. Between weekend travels and work projects I did not find the time to post this yesterday. This week’s TWD recipe: Pecan Sticky Buns using Nancy Silverton’s brioche dough.

I’ve talked about this brioche dough before so the recipe didn’t look so scary to me despite the many steps. After three rises, and LOTS of butter, you end up with these lovely little buns. I only made one batch (one pan, seven buns), and drastically cut the amount of butter down like a lot of my fellow bloggers. Definitely not as decadent and sticky but they still tasted pretty darn buttery.

We brought these to our friends’ place in North Carolina this past weekend and enjoyed them alongside some strawberries and whipped cream (not necessarily the most intuitive accompaniment but delicious nonetheless).

For a more detailed view on how to make these buns, head over to my fellow TWD-er Marylin’s blog post. She also talks about what Nancy Silverton is now up to in L.A. here.

Pecan Sticky Buns
By Nancy Silverton, from Baking With Julia

The recipe can be found on the blogs of Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.

Here are the changes I made:

  • Used a bit less cinnamon (I actually used to hate cinnamon but have in recent years come to appreciate it more. I bet my college friends have their eyes wide open in astonishment right as they’re reading this).
  • Laminated with half a stick of butter instead of three quarters stick.
  • Lined the pan with half a stick of butter instead of one whole stick.
  • Also cut down slightly on the amount of sugar and brown sugar (just a tad).

So basically, that’s 1 3/4 sticks of butter total (including the dough) for seven little buns. Not that bad.

Yvonne’s Corner
I really enjoyed watching these videos from the original PBS show, of Nancy Silverton and Julia Child making these buns together. In it, she explains why you cover the sponge (the brioche starter) with another cup of flour and let it crack, and also why you let it rise for 2-2.5 hours for the first rise and no longer than that (otherwise the dough gets inverted).


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