Dessert & Baked Goods » Sticky Buns

Replay Video
Play
views
0:00 |
Volume
Full Screen
Sticky Buns
Sticky Buns <p>It is no surprise that <strong><a href="/videos/profiles/about-joanne-chang">Joanne Chang</a></strong> beat <strong>Bobby Flay </strong>on a throwdown with her Sticky Buns. They sell out at her bakery, <strong>Flour</strong>, all the time. Buttery brioche topped with her signature "Goo" and pecans rolled inside. We're sure they're serving these in heaven.</p>

Watch this video! Get Adobe Flash Player

Tags:

bread, breakfast bread, brioche dough, nuts, sweet bread, yeast, yeast dough

It is no surprise that Joanne Chang beat Bobby Flay on a throwdown with her Sticky Buns. They sell out at her bakery, Flour, all the time. Buttery brioche topped with her signature "Goo" and pecans rolled inside. We're sure they're serving these in heaven.

Comments (6)

  • Posted Wednesday, January 23, 2019, at 12:06 am by compupix:
    In the video “Best Thing Bobby Flay Ever Ate: Flour Bakery’s Sticky Bun” which was posted on Youtube in 2010: https://www.youtube.com/watch?v=ob6GIhM8Azs Joanne Chang says, “They sit overnight in the goo.” That instruction is not in her video, which was posted in 2018: https://youtu.be/kIbhckqanHI?t=533 “They’ve been rising or proofing for about 2 hours.” … “And this is what they look like when they are ready to go into the oven. That instruction similarly is not in the written recipe, date unknown. (But the oldest comment on the recipe is from February 2009.) So, they used to soak overnight? Or, it is an option? Note: The dough’s first “Proof in refrigerator for at least 6 hours, (and) preferably overnight.” Two overnight proofs? But one of which was eliminated?
  • Posted Thursday, May 9, 2013, at 1:57 pm by Rick:
    These were so good that I bought her cookbook. The carrot cake is great too. Thanks Joanne.
  • Posted Sunday, September 4, 2011, at 9:20 am by cakepro:
    This is an excellent recipe for sticky buns and Joanne is a marvelous person to share her recipe and expertise! The recipe was straightforward and very easy to follow. Beginners need not be intimidated! I made these sticky buns two ways: the first time, I followed her recipe exactly. I rolled the dough out to a 20" x 10" rectangle and cut 6 buns about 3" thick. After rising and baking, they completely filled a 9x13x3" pan and were enormous! Beautiful stuff! The goo tasted very light and like honey, so on my second batch, I made a basic caramel goo: 1 cup butter, 2 cups light brown sugar, 4 Tbsp corn syrup, and 1/2 cup of heavy cream stirred in after the mixture had gently boiled for a few minutes. I made the goo directly in my 9x13x3" aluminum cake pan over 1 stove burner - no need to dirty an extra pot. I also rolled the dough out thinner, to about a 22 x 15" rectangle, so I got more lovely spirals and I cut them about 2" thick. This produced 11 sticky buns that were more of a single serving rather than the larger buns that could feed a small family. For both batches, I also increased the cinnamon used in the sticky bun filling from 1/8 tsp to about 3 Tbsp so this made them taste more like cinnamon buns rather than sticky buns. MANY thanks to Joanne for sharing this recipe!
  • Posted Sunday, April 10, 2011, at 1:02 pm by rauscha:
    Max - I didn't seem to have any trouble with the dough when I kept my kitchenaid on its lowest setting. If I started to turn up the speed though, it got unhappy. My dough also made 8 buns really well - and was totally delicious!
  • Posted Wednesday, March 16, 2011, at 2:57 pm by Max Hansen:
    Not a great recipe at all. If you put all the ingredients into the mixing bowl as suggested you will have a very stiff dough, too stuff for my Kitchenaid mixer. Instead start with about 1/2 of the flour until you get a dough that resembles a dough. Add the butter and then slowly add the remaining flour 1/4 c at a time until you get a soft sticky dough. Allow to rise in the recipe. When rolling out this recipe, REMEMBER THAT IS MAKES JUST 6 BUNS!!!!. Do not roll it out more than 7 - 8 inches wide and very long. A small baking pan is required so the Goo fills the pan. Now it works so much better but more work needs to be done. When I make it again I will check back and let you know
  • Posted Monday, February 16, 2009, at 9:27 pm by Jessie Zubatkin:
    I am in love with these buns. Big fan of the "goo."

Add a Comment / Rate this Video

You must be logged in to comment!