Dulce de Leche Sticky Buns
Brioche is one of the most celebrated pastry products of French cuisine since 1404. It’s a delectable soft and buttery bread that’s perfect for French toast and sticky buns. I’m adding
a Latin element with a Dulce de leche topping.
½ cup water
3 ½ Tbsp yeast
6 cups bread Flour
2 ½ cups pastry Flour
3 tsp salt
2/3 cups sugar
2/4 cups milk powder
10 large eggs
550 g cold butter, cubed
Sticky Bun Filling
1 egg white (egg wash)
2 Tbsp ground cinnamon
1 cup brown sugar
1 cup Prepared dulce de leche
½ cup butter, melted
1 tsp pure vanilla extract
1 ½ cups pecan pieces, toasted
1. In the bowl of a stand mixer add the yeast to warm water and mix. Sift flours together and add to yeast (slurry) mixture.
2. Add sugar, milk powder, salt and eggs on top of flour. Turn mixture on first speed, bring dough together for about 1 minute, add cold butter and continue mixing until a smooth developed dough has formed.
3. Lightly flour a baking sheet lined with parchment paper, place dough on tray, flour dough, cover dough with plastic and wrap well, refrigerate overnight.
4. Preheat oven to 350˚F (180˚C). Use half of the dough to make sticky buns, the remaining dough could be used to make Brioche loaves. Roll out the dough into a rectangular shape. Mix the cinnamon and sugar together in a small dish, set aside.
5. Brush dough with egg wash, sprinkle with cinnamon sugar and roll up dough to form a large coil shape. Divide into equal pieces.
6. Mix all ingredients together in a bowl for the topping, pour into a metal pan or cast-iron skillet. Place rolls on top, cover with kitchen towel and proof on counter top till doubled in size for 30 minutes.
7. Tent with foil, and transfer to the oven and bake for approximately 30-40 minutes. Let cool
For 5 minutes, turn out Sticky Buns onto a platter and serve at once.
Dulce de Leche
1 1/4 cups (300 mL) condensed milk
1. To prepare the dulce de leche, peel label from can of
condensed milk and place can in the center of a 6-quart (6 L)
pot. Cover with water by 1 inch (2.5 cm). Place pot over high
heat and bring water to a boil. Reduce heat and simmer, about
2. As the water evaporates and top of the can is exposed, add
more water to cover. Remove can from pot with tongs and let
cool before opening. (This can be prepared a day in advance.)