Whisk in the cider, honey, cream, and salt until thoroughly combined. Remove the mixture from the heat and let cool to room temperature. At this point, it can be stored in an airtight container in the fridge for up to 5 days. Generously flour the work surface. Remove the brioche dough from the fridge, unwrap it, and place it on the work surface. Roll out the dough into a byinch square. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll.
Sprinkle this mixture evenly over the entire surface of the brioche dough square. Scatter the apples evenly on top of the cinnamon sugar. Starting from the top of the square and working your way down, roll the brioche dough toward you like a jelly roll until the entire sheet is rolled up. Roll tightly so you have a nice round spiral. Note: At this point the unbaked buns can be transferred to a baking sheet or flat plate and frozen, then transferred to a plastic freezer bag and kept frozen for up to a week.
Pour the apple cider mixture into a 9-byinch baking pan. Place the buns in the pan, evenly spaced. Cover the pan with plastic wrap and let the buns proof at room temperature for about 2 hours, until the dough is puffy, pillowy, and soft, and the buns are touching. Preheat the oven to degrees and position a rack in the middle.
Bake the buns for 30 to 40 minutes, rotating the baking pan midway, until golden brown on the tops and sides; I lift a middle bun partway and give it a poke to make sure the dough is baked through. Remove from the oven and let cool in the pan for 20 to 30 minutes. Invert the buns one at a time onto a serving platter and spoon any extra goo left in the pan on top. Serve warm. Sticky buns are best served right away, or within 4 hours of baking, but can be stored in an airtight container at room temperature for a day.
Warm them in a degree oven for 6 to 8 minutes before serving. Mix on low speed until the ingredients have come together, about 3 to 4 minutes. Scrape the bowl as necessary to make sure all the flour is incorporated into the wet ingredients. Mix on low for another 3 to 4 minutes once the dough has come together. It will be very stiff.
Add the butter to the dough piece by piece and continue mixing on low for about 10 minutes. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give.
If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece. Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough.
Let the dough proof that is, grow and develop flavor in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week. Skip to content. Position a rack in the center of the oven, and heat to degrees F. Back to Article. Close Menu. Search for:. In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans.
Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. You can freeze the unbaked buns at this point, if needed.
Wrap them tightly in plastic wrap and place them in an air tight container in the freezer for up to 2 weeks. When ready to bake, thaw them still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, and then proceed as directed.
Pour the goo mixture into a 9-byinch baking dish, covering the bottom evenly. Sprinkle the remaining pecans over the surface. Place the buns, a cut side down and evenly spaced, 2-byinches, in the baking dish. Cover with plastic wrap and place in a warm spot to proof for about 2 hours, or until the dough is puffy, pillowy, and soft and the buns are touching.
Bake for 35 to 45 minutes, or until golden brown. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top. The buns are best served warm or within 4 hours of baking. Beat on low speed for 3 to 4 minutes, or until all of the ingredients have come together.
Stop the mixer as needed to scrape the sides and bottom of the bowl to make sure all of the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry. On low speed, add the butter one piece at a time, mixing after each addition until it disappears into the dough. Then, continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl.
It is important for all of the butter to be mixed thoroughly into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter. Once the butter is completely incorporated, turn up the speed to medium and beat for another 15 minutes, or until the dough becomes sticky, soft, and somewhat shiny.
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