The second bake this month from Baking with Dorie by Dorie Greenspan is Brioche Sticky Buns.
Brioche dough is filled with cinnamon sugar and a bit of cocoa powder, then baked in a brown sugar and honey glaze.
After baking, the buns are unmolded/inverted onto another plate while the caramel sauce is still molten. Eat whenever you can stand the heat! They're delicious at any temperature.
See what the other bakers thought about these buns by visiting the Tuesdays with Dorie website.
These are absolutely perfect! What beautiful layers!
ReplyDeleteThese are so delicious and worth the work! You got some nice swirls in there...mine unfurled a bit but it didn't matter haha! (Kim)
ReplyDeleteYour buns turned out so well. They look sensational.
ReplyDeletegorgeous spirals and cross section!
ReplyDeleteAgree with others, you got a really nice rolled bun. These were great and yours look gorgeous.
ReplyDelete