If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Joanne Chang’s Sugar and Spice Brioche Buns, Cousin of one of our most popular posts ever–the Doughnut Muffin

Joanne Chang’s Sugar and Spice Brioche Buns, Cousin of one of our most popular posts ever–the Doughnut Muffin

The incomparable
Joanne Chang
         When we published Joanne Chang’s Sticky Bun recipe, winner of “Throwndown” with Bobby Flay, we heard from no less than Bobby himself.  “Joanne Chang’s sticky buns are by far the best sticky buns I have ever eaten..hands down! If you are ever in Boston, stop in at Flour or try her recipe online on Foodnetwork.com or buy her great cookbook Flour…the recipe is there too…Yum”  Now if you haven’t already made these sticky buns, what are you waiting for? But if you have made them, then you may remember that the recipe for the dough was a double recipe.   Now of course, if you’ve gotten over your sugar shock from the sticky buns, you can make another batch.  But if you want to try something equally delicious, this is for you.

Traditional Brioche a Tete 
         Just in case you didn’t make the first recipe, we’ll repeat the dough recipe here. In our house, we love Brioche.  Joanne’s basic brioche recipe is pretty straightforward; it does rely on an overnight rest in the refrigerator to allow the yeast to work its wonders. Because brioche dough is so rich with eggs and butter, it slows down the development of the yeast.  When you take it out in the morning, you want to bring its temperature up. Andrew did this by turning on the dryer and putting the bowl with the dough atop it.  You can use a warming drawer but you must keep the temperature very low, below 140 degrees F or else the yeast will die and with it, your Brioche. The classic French form for brioche is either a loaf or “brioche a tete” (pictured here). If you make this entire recipe, you can use the dough to make a loaf as well as the buns.  Joanne’s recipe cuts the dough into squares and piles them into muffin cups so they look more like dinner rolls than “brioche a tete”.  Once out of the oven, the buns are brushed with melted butter, then rolled in sugar, cinnamon, nutmeg and cloves.  They pull apart leaving you thinking you can eat just part of one.  This will never happen.  Just resign yourself to a little indulgence.  You’ve earned it!.  Here’s the recipe:
          



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