Well, here is what you do with some left over brioche dough.  I was making tart tropezienne which is a pastry made in San Tropez, which consists of brioche dough filled with a variety of either pastry cream, diplomat, whipped cream or buttercream.  The dough is baked and brushed with orange blossom syrup and sometimes kirsch.  Well I made some the other day and had some left over dough.  I decided to roll the dough up into a cross between a cinnamon roll and sticky bun.  I filled the sticky bun with cinnamon, sugar, currants, and topped with an amaretto caramel.  I have to say, it turned out absolutely delicious.  Brioche dough is a rich bread dough that has eggs and butter incorporated into it, to give a rich texture and flavor.  It normally has to rest over night so you want to make sure you plan these a little bit.  The time put in to it is well worth it in the end.  Here is the recipe I hope you enjoy it.   (Recipe adapted from Bouchon Bakery I used the Tropezienne dough recipe, they have a sticky bun dough that is very similar just with a little more amount to every ingredient)

 Brioche Dough

1 1/4 cup  All Purpose flour

1 1/4 tsp of instant yeast

2 tbsp of sugar

1/2 plus 1/8 tsp of salt

2 eggs

1 1/2 tbsp whole milk

5 1/2 tbsp of butter

 

3 tbsp of softened butter

1/2 cup of sugar

2 tsp of cinnamon

1/4 cup of  dried currants

1 egg

 

1/2 cup of brown sugar

1/2 stick of butter

1/3 cup of cream

1/4 cup of amaretto

 

For the dough,

Place flour and yeast in a stand mixing bowl and mix with the hook attachment to distribute the yeast for 30 seconds.  Then add the remaining ingredients except for the butter and mix for 10 minutes.  Then add the butter a few pieces at a time and continue to mix for another 10-15 minutes until the dough comes together and doesn't stick to the sides of the bowl anymore. Periodically stop and scrape the sides and bottom of the bowl.  Mix for another 5 minutes.  Then cover for one hour.  After an hour punch down the dough, take the dough out of the bowl and fold the dough into a smooth ball.  Place the dough back into the bowl and into the refrigerator over night.    Then the next day take out the dough and allow it to come up to temperature for 15 minutes.  Then scrape the dough out onto a lightly flowered surface.  Roll the dough into a 1/4 thick rectangle.  Then take a spatula and spread the softened butter all around the dough.  Mix the sugar and cinnamon in a bowl and distribute it liberally on top of the butter.  Add the currants and starting at one of the dough, roll the dough up into a "log".  Then slice the log into 1 inch slices.  Then place the slices into a baking dish leaving space in between the slices.  Cover with a towel and let them proof for an hour. 

Preheat Oven to 350,

After an hour brush sticky buns with egg wash.  Place then in the oven and bake for 25-30 minutes or until just done.  You don't want to over cook these. 

Meanwhile as the sticky buns are cooking, in a small pot add butter and brown sugar.  Cook until both have melted completely then carefully pour in the amaretto.  Cook off all of the alcohol and then add the cream.  Cook for 2 minutes until the sauce is combined thoroughly.  Set aside. 

Once sticky buns come out of the oven.  Allow them to cool for 5 minutes.  Then drown the sticky buns in the amaretto sauce.  Serve and enjoy!


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