Chocolate Pecan Praline Sticky Buns

image

I’m of the opinion sticky buns deserve better than a chalky, white, achingly-sweet glaze.

In my world, this beauty is the mother of all sticky buns, with its thick swirls of chocolate ganache dotted with dark and milk chocolate pieces.

image

image

The base is a brioche dough, which bakes up golden, buttery and pillowy soft

image

In the oven, the sticky buns float in a hot, bubbly pecan-and-honey-caramel bath. The result? When unmolded, the buns are enveloped in a caramel glaze that thickens and sets as the buns cool, the caramelized pecans clinging to the tops and sides of the bread.

image

image

Basically, this bun is a chocolate pecan pie disguised as a breakfast pastry. I am not alone in thinking the concept is kind of spectacular, as it’s inspired by several unconventional sticky bun recipes from two of my favorite cookbook authors: Rose Levy Beranbaum and Dorie Greenspan.

Trust me, you don’t want to be left alone with these babies. Plan to share them with friends, neighbors or coworkers, but you may want to heed Beranbaum’s advice, “Don’t serve these for breakfast. It’s too early in the day to have everyone swooning to the floor.”   

Too late.

image

[cft format=0]

Leave a Comment