These sticky buns are a huge reward and payoff after all the hard work, overnight rise and exercising mad patience while baking these. I mean, come on. It’s brioche dough we’re talking about here. And this recipe is on my 2013 Culinary Bucket List. Truth be told, this was my absolute first time baking sticky buns, and I could not- for the life of me- get my damn yeast to activate in the milk (as Aida instructs). So, I dumped my milk, sugar and yeast and tried again. Four times.
On the fourth try, since I didn’t want to waste anymore ingredients- and I knew this fail-safe way would work- I activated my yeast in warm water and then after it started bubbling, I added it to the milk and sugar in my mixing bowl. And I am so happy to say, it worked.
If you only buy one cookbook this year, it must be Keys to the Kitchen by Aida Mollenkamp. I seriously cannot say enough about this cookbook. Not only does this cookbook have over 300 delicious recipes (I’ve tried about 12 so far) but it’s also a reference guide with tips and techniques to help you in the kitchen. From knowing what to buy at the grocery store to how to store foods to fundamental preparation techniques to the recipes and finally to mastering the meal.
It’s all there. Seriously. And it’s solid.
I’m hoping my photos intrigue you enough. These sticky buns. These Almond Brioche Sticky Buns. You must bake these. Must must must. They are so insanely delicious. A few things to note regarding them and what I did differently: Ok, I know this is a huge faux pas when baking but I always use 2% organic milk. We never ever have whole milk in the house. Never. Am I alone here?
Also, I didn’t have any heavy cream on hand so I simply omitted it and I’m glad I did. These buns were still insanely *I mean crazy good* delicious so I can only imagine how much better they would have tasted had I added the heavy cream into the glaze. I also added some golden raisins to a very small portion of the dough because my girls love them (ended up being three buns). Delicious.
After baking these, I seriously feel like I can bake anything! And now – thanks to Aida and this cookbook- I know how to make brioche baby. So thrilled. One last note, the dough will be extremely sticky. The overnight rise helps that a bit and makes for a more workable dough and, if you need to, sprinkle on a little more flour when working with it and finally rolling it out.
I sincerely hope you add Keys to the Kitchen to your cookbook repertoire and bake these sticky buns. Enjoy!
NOTE: An OVERNIGHT RISE is required for this recipe so please make sure you read and plan ahead. If you want to add the heavy cream to the glaze, add a ¼ cup after you remove from the heat and mix well.