Orange Maple Brioche Sticky Buns
Brioche dough made in a bread machine? Yes please! The trick to making this even easier? Overnight fermentation in your fridge. Make the dough in the evening and refrigerate overnight. Not only is most of the "work" done by the morning, but the notoriously challenging brioche dough is chilled and MUCH easier to work with. With a few steps you could be waking up to gourmet Orange Maple Brioche Sticky Buns anytime you have a craving!
Equipment
- 1 1.5 or 2-pound bread machine,
- 1 10" Round Baking dish, preferably with 2-3" sides to help prevent spills as it bakes
- 1 Large Baking Sheet to prevent spills of the glaze as they bake and rise.
Ingredients
Sweet Brioche Dough (Make Ahead)
- 6 tablespoons whole milk, room temperature or warm up to 100 F.
- 2 teaspoons vanilla extract or paste
- 3 large eggs, room temperature
- 3 1/3 cups bread flour, more if needed
- 1/4 cup white sugar, or coconut sugar for unrefined.
- 1 teaspoon table salt
- 2 1/4 teaspoons instant yeast
- 1/2 cup unsalted butter, room temperature, cubed
Orange Maple Glaze:
- 1/2 cup brown sugar, or coconut sugar for unrefined.
- 1/4 cup REAL maple syrup
- 1 teaspoon vanilla extract, or vanilla paste.
- 1/2 cup unsalted butter
- 1/8 teaspoon salt
- 2 teaspoons orange zest, about one orange
- 1 1/4 cup pecans or walnuts, unsalted & chopped (optional)
Sugar & Spice Filling:
- 3/4 cup brown sugar, or coconut sugar for unrefined.
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted, cooled, & set aside
Instructions
Dough:
- Get ready to make your dough no more than 12-16 hours in advance.
- Remove the pan from your bread machine and make sure paddle is inserted. Add ingredients in the order they are written (wet to dry, butter last) or as recommended by manufacturer's directions. NOTE: Make 3 wells in the flour, one for the sugar, one for the yeast, and one for the salt. Keeping the salt a yeast separate until mixing begins. Butter is added last.
- Start the dough cycle.
- Check mixing after 3-5 minutes. Use the small silicone spatula to help ingredients stuck to the sides. The dough will be VERY sticky and wet. (See photos above). There will be a small "puddle" at the bottom of the machine where the paddle turns. This is normal for this type of enriched dough. It will become easier to work with as the cycle continues and during the overnight chilling. If you live in a particularly humid location or feel it is too wet in general, add a tablespoon of bread flour at a time between 5-10 minutes into the start of the cycle. No more than a few extra tablespoons so the texture of the dough isn't changed too much.
- Set a timer for remainder of cycle so the dough does not over proof.
- Remove the dough from the machine and place on a lightly floured work surface. Gently knock out the air pockets by kneading a few times. Roughly shape into a ball and place into a large greased bowl and lightly grease the surface of the dough ball to prevent a crust from forming. Cover with plastic wrap and place in the fridge for no more than 16 hours. I generally take it out to make the buns at around 12-14 hours.
Sticky Buns:
- The next morning, prepare your 6 tablespoons of melted butter and set aside. In a small bowl, mix together 3/4 cup brown sugar, 1-1/2 tablespoon cinnamon, 1 teaspoon ground cardamom, and 1/2 teaspoon ground nutmeg for the filling. Set aside. Grease the baking pan.
- To prepare the glaze: Heat the remaining 1/2 cup butter, maple syrup, 1/2 cup brown sugar, vanilla, and salt on medium to medium-low until melted. Make sure to stir constantly, it will bubble up for about 20-30 seconds, turn off the heat and keep stirring until it settles down. It should look a little glossy.
- Place your round baking pan on the cookie sheet and pour the glaze into the bottom. Top off with the chopped pecans. Set aside.
- Lightly flour your surface and rolling pin. Remove the dough from the fridge and press out the air bubbles. Lightly shape into a rectangle with your hands and roll into a 12 x 18" rectangle. Use a little flour to prevent sticking as needed.
- Pour on your melted & cooled butter, spread on from edge to edge with a pastry brush. Sprinkle on the sugar & spice filling, leaving a 1" gap at the top (long end). Roll it upwards from the long side, like a jelly roll. Seal edge and cut into 8 equal pieces.
- Place buns into the prepared & glazed baking pan, cut side down. Leave a little room in between for the final rise.
- Pre-heat the oven to 350 F, making sure that the rack is in the middle. Set the buns in a warm, draft free area and cover with a lint free cloth for about 20 minutes as the oven heats. This will vary on the temperature of your kitchen. You don't want them to double in size, just about 50%, they will continue to puff up in the oven.
- When they are ready to bake, place the pan on the tray into the oven on the middle rack. Bake for 35-45 minutes until the internal temperature is 190 - 200F (about 1/2 way through, cover loosely with foil. to prevent burning).
- When cooked, place your platter over the top of the pan and carefully turn it over. The sticky buns should be sitting on the platter with the glaze & pecans on top.
- Serve hot. Enjoy.
Notes
Nutritional values and preparation times are estimates only.
Nutrition
Calories: 774kcalCarbohydrates: 89gProtein: 8gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 155mgSodium: 375mgPotassium: 228mgFiber: 4gSugar: 47gVitamin A: 1106IUVitamin C: 1mgCalcium: 102mgIron: 1mg
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