Since I missed the making of the brioche dough and the sticky buns the first time around last May, I thought it would be the perfect opportunity to divide the dough and make half into the savory pockets and the other half into the pecan sticky buns. The Tuesdays with Dorie host for the pecan buns was Lynn on her blog, Eat Drink Man Woman Dogs Cat. The host for the savory pockets this week is Carrie on her blog, Loaves and Stitches. The recipes can be found on their blogs or in the cookbook Baking with Julia.
After I made these, I found the video of Julia Child and Nancy Silverton making both the sticky buns and the savory pockets. It might have been helpful to watch this first! Baking with Julia: Sticky Buns
The dough turned out just like it said it would in the recipe and the finished products tasted delicious. I mixed up the dough yesterday and refrigerated it overnight. This morning I used half of it to make the sticky buns. The key word for this recipe is BUTTER.
First you make the sponge and watch the flour on top crack. Cool.
Then you beat the butter into submission and add it to the sponge with more flour.Nice squishy dough, that gets to rise for 1 1/2 hours, deflate, then refrigerate overnight.
The next morning, I took half of the dough and rolled it out, with more butter added.After resting and re-rolling the dough, it’s sprinkled with cinnamon-sugar, chopped pecans, and placed into a cake pan with MORE butter and brown sugar on the bottom.
After another rising, the rolls are baked for 27 minutes.
They turned out really well. I’ll make these again for sure!Then for dinner tonight, I made the rest of the brioche dough into the savory pockets with the mashed red potatoes, goat cheese, caramelized onions and asparagus. Labor intensive, but very good. I’m feeling like a real baker today…