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Sticky Pecan Rolls – Baking with Julia

It’s Prom season.  Did you go to your prom?  Do you remember what you wore, who you went with?  What was in style?

It’s been a long time, but I still remember it well.  I dated a boy from the “other side of town”, and we went to his prom which was in a fancy hotel instead of our high school’s gym.   Being tall, my mom had friend sew lace on the bottom of my dress so it looked longer.  It looked funny, but it made me feel better.   We went out for dinner, went to the dance, and had a really nice time.   I don’t exactly remember, but I think I fretted much more about it before hand, than it took for the whole evening.  Every time I hear “Carry on My Wayward Son” by Kansas, I think of that boy and our sweet prom.  Sigh.

Well, I’m all grown up and have been enjoying watching photos appear on Facebook of our friends’ kids at their proms.  It’s fun to see all the pretty dresses, hair, and makeup.  Mixed with just the perfect amount of awkward.

This  week’s recipe is like a prom date.  Lots of careful prepartation and a really fancy finish.

The recipe from Baking with Julia can be found at Lynn’s  of Eat Drink Man Woman Dogs Cat and Nicole’s  of  Cookies on Friday.  You can view other posts and expericences with this recipe at Tuesdays With Dorie.

The brioche recipe uses a starter dough.  It’s loosely mixed, then covered with flour.  As the started expands.  It cracks the flour.  Really!

 

 Here’s the before and after… about 45 minutes apart.

 

 

Once the started is complete the remaining ingredients are added and mixed until very smooth.  I  started with the dough mixer and finshed by hand so I had really well developed dough.

 

Now for the big show.  It’s time to knead in the butter.  I choose to do the kneading my hand instead of with the mixer.  It takes about 20-30 minutes, but makes for a wonderful texture.   The key is to pull, fold, flip and slap the dough against the table.  You’ll know the dough is ready when there’s no dough sticking to the table.  Here’s the dough at the start, in the middle, and at the end.

After a good proof(rise), the second rise took place in the refrigerator overnight.  End Day 1.

The next day, the dough was treated like croissant dough and folded with butter for even more layers.

The butter, added to the surface of the dough.

Roll and fold into thired, then repeat.  After another rest, the dough was brushed with egg wash, then topped wtih sugar, cinnamon and nuts.

Then rolled up, jelly-roll style and frozen overnight.  End of day 2!

The dough was sliced and placed in a pan.  The pan was coated in butter, brown sugar and nuts to make the beautiful caramel topping.

Notice the layer of butter swirling through the layers of dough.  As the butter gets hot in the oven, the steam will push the dough apart creating beautiful layers.

I didn’t take a final photo of the rise, but here’s the finished product.  Well worth three days of pampering the brioche dough.  Pretty as a Prom Queen!

Posted on: 19 Comments

19 Responses

  1. Maggie says:

    Great post Susan! I went to prom three times so they all kind of blend together but I especially liked my senior prom dress – red and spangly and kinda slinky – woot woot! Since I got to try one of these puppies, I don’t have to guess, I know they were fantastic! :)

  2. Dana says:

    Oh my junior prom I really was a bear to my mom while she so patiently took me to every dress shop from here to Milwaukee. Just like these pecan sticky buns need patience and love which you have, Susan. Unfortunately, I still have not learned to be when it comes to baking but love reading and appreciate your talent just like my mom is and was to me. Will they be part of the Bluffs Farmer’s Market in LaRue?

  3. Dana says:

    Oh my junior prom I really was a bear to my mom while she so patiently took me to every dress shop from here to Milwaukee. Just like these pecan sticky buns need patience and love which you have, Susan. Unfortunately, I still have not learned to be when it comes to baking but love reading and appreciate your talent just like my mom is and was to me. Will they be part of the Bluffs Farmer’s Market in LaRue?

  4. Dana says:

    Oh my junior prom I really was a bear to my mom while she so patiently took me to every dress shop from here to Milwaukee. Just like these pecan sticky buns need patience and love which you have, Susan. Unfortunately, I still have not learned to be when it comes to baking but love reading and appreciate your talent just like my mom is and was to me. Will they be part of the Bluffs Farmer’s Market in LaRue?

  5. Dana says:

    Oh my junior prom I really was a bear to my mom while she so patiently took me to every dress shop from here to Milwaukee. Just like these pecan sticky buns need patience and love which you have, Susan. Unfortunately, I still have not learned to be when it comes to baking but love reading and appreciate your talent just like my mom is and was to me. Will they be part of the Bluffs Farmer’s Market in LaRue?

  6. Yours came out lovely.. with all those lovely layers!! exceptionally well done!!

  7. Ckay says:

    Wow kneading by hands: that’s great! I love your perfect rolls.
    With this recipe we surely gained experience (and probably weight as well)
    I’ve cheated on the butter and the brioche was still yummy (it needs more salt and sugar, though). Unfortunately I did not like the topping: too sticky.
    I’ll remake the “modified brioche” for sure.

  8. Lola says:

    I married my prom date! Today is our 41st anniversary:) Your sticky buns look delicious!

  9. Lynn says:

    These are beautiful. You’ve inspired me to try mixing by hand the next time I tackle brioche.

  10. Chris says:

    I’m impressed that you made the brioche dough by hand. The layers of butter in the dough look great.

  11. Marilyn says:

    fantastic job kneading the brioche by hand, with a lovely result!

  12. Oh, I remember my freshman prom. It was awesome, and I got to wear a black satin dress when everyone else wore something ridiculous and poofy. Great looking photos!

  13. You get so many extra points for making the brioche by hand! Beautiful buns!

  14. Anna says:

    Beautiful post and pictures!

  15. Teresa says:

    Love your process photos and your end result looks fantastic.

    (We don’t call it prom here, we just have Grad, which covers the ceremony, dinner, dance, and afterparties.)

  16. smarkies says:

    Yours looks absolutely spectacular! pretty as a prom queen indeed!

  17. Cher says:

    Very lovely – especially with all that nice topping.

    My daughter is having her senior prom in a couple of weeks :-( It is exciting & bittersweet at the same time. My baby is growing up.

  18. Maggie says:

    Hey lady! Hope the farmer’s market went amazing today and guess what!? I nominated you for a Food Stories Award!
    http://alwaysaddmorebutter.wordpress.com/2012/05/31/food-stories-award-other-stuff/

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