Sticky Buns
These sticky buns can be prepped in the skillet the day before, stored in the refrigerator, and baked in the morning for a decadent weekend breakfast indulgence—although they are so good that sometimes we just make them for lunch and ride the sugar high into the afternoon. Soft raisins make a big difference. If yours are dry you may want to soak them in water at least overnight. Instead of rolling out individual buns, we score the top of the bread for easy cutting and bake it as a whole. That way you can control the portion size and the bread itself cooks more evenly—no more doughy centers. We love that.
Recipe information
Yield
makes one 12-inch round sticky bun, serving 8 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 375°F (190°C) or 350°F (175°C) with convection.
Step 2
Cut the butter into thin slices and scatter them on the bottom of a 12-inch (30.4-centimeter) round cast-iron or other ovenproof skillet. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans and raisins over the sugar. Put the brioche dough over the sugar mixture and gently press it to fill the pan. Use a sharp knife to lightly score (no more than 1/2 inch [1.25 centimeters] deep) the brioche into serving-size pieces.
Step 3
Bake for 1 hour or until the brioche becomes a deep golden brown and sounds hollow when tapped firmly with your finger. Let rest for 5 minutes. Cut into pieces and serve warm.
