Let’s talk sticky buns.
At the bakery I worked as a recipe tester we made a lot of brioche - we used it for burger buns, we used it to make loaves for French toast, we used it to make cinnamon rolls - and I was never a fan. It’s a fussy bread to make. Too much butter or eggs and you’ve got a pile of gloop instead of a supple, rich, decadent dough.
Luckily there’s a trick to making a simple, brioche-like dough with very simple fuss, courtesy of Christina Tosi and the Momofuku Milk Bar cookbook that comes together pretty quick in a stand mixer.
Super-Fake Brioche Dough
3 ½ C bread flour
1 tbsp kosher salt
1 1/8th tsp active dry yeast
1 ¾ C room temperature water
Mix together flour, salt and yeast. Mix in water until you have a shaggy mass. Mix at lowest speed for seven minutes. Proof in oiled bowl for 45 minutes at room temp.
Here’s where Tosi’s craftiness comes into play. All you’ve got to do next is return your dough to the mixer and paddle in a room temp stick of butter. Proof again for 60-90 minutes or until doubled in size. Store in the fridge for up to three days until ready to use.
Mix together at whatever proportions you prefer. Use just sugar and cinnamon if you want a classic cinnamon roll, I prefer something a little more busy than that. The salt and pepper are just there to help round out the flavor.
Roll out Super Fake Brioche Dough on a lightly floured surface until you have a large, even rectangle. Brush the top of the dough with melted butter, sprinkle with spice mix and roll your dough into a large log. Slice into one inch thick rounds (I had no problem getting a thirteen out of this recipe.)
Place in a greased pie tins (I also did six in muffin tins that I think came out much better), wrap in plastic wrap and proof overnight in the fridge.
When ready to bake, heat your oven to 350 and bake for 30 minutes.
To make a simple glaze for (half of) your buns, combine ¼ cup melted butter, ¼ cup molasses, 1 tbsp brown sugar and 1 tbsp water mixed with 1 tbsp corn starch together in a small pot. Heat and whisk together until boiling and then turn off the heat. Add your slightly cooled glaze to your buns when they come out of the oven or add a little bit in the last 15 minutes of baking before adding the rest after they come out.