The Baking with Julia cookbook says: "These bear no resemblance to anything store-bought." That is nothing short of an understatement. I knew that starting with the brioche dough these were going to be excellent. Take into account that it took 16 hours to complete the sticky buns . That was 16 hours spread over 3 days and well worth the effort. The contributing baker for this recipe was Nancy Silverton, and you should know that anything coming from her will be and is absolute perfection. She trained at Le Cordon Bleu in London and at the Ecole Le Nortre in Plaiser, France. She is the owner and head baker at La Brea Bakery as well as the co-owner and head pastry chef at Campanile Restaurant.
Warning: not only are these incredibly delicious,they have enough butter to put Paula Deen to shame and the preparation is not for the faint of heart. You really need to allow 3 days to prepare these.
The beautiful brioche dough on it's first rise
Rolled, frozen and then sliced prior to the final 2 hour rise
2 hour rise prior to baking
Almost ready for the oven
Are they worth the effort-oh yea baby. Thank goodness I can immediately send them out of the house with J to his office , because there is not enough time in the day to run on the treadmill in order to burn off the calories from these sticky buns.
They really should come with a health warning. Like everything - moderation is the key here. But just try and have one bite ; that leads to another; then you rationalize well ,I'll just eat one third of one; then that turns into a half; and before you know it there is nothing left but the sweet sticky syrup and maybe a pecan or two. Of course you make those tiny remnants disappear faster than anything Houdini could do !
Feel like a challenge with incredibly delicious rewards at the end ? Try the recipe. Check out our hostesses for this recipe , Lynn at Eat Drink Man Woman Dogs Cat or Nicole at Cookies on Friday. Then head over to here to see what my fellow bakers did with this recipe.
Or buy the book-Baking with Julia and join the fun . You can sign up here. Me ? I'm finishing off the last brown sugar caramel coated pecan on my plate and heading for a long long walk on the treadmill. Bon Appetit.