Blueberry Crisp

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Even though it's only August, I'm already thinking about all the lovely fall and winter recipes I want to make.  Gingerbread cakes, pumpkin bars, caramel apple pies.  But this week I decided to try and focus on summer fruit desserts, so I started with this recipe for blueberry crisp my niece gave to me. 

It's different from any other crisp recipes that I've tried since it uses cornmeal and almonds in the topping.  Heaven!  The almonds add a nice crunchy texture and the cornmeal gives it a heartier flavor.  I served it warm with some vanilla bean ice cream.  It was a really easy dessert to put together and I thought it looked cute in the ramekins.  :)

Blueberry Crisp
from the Food Network

For the Topping:

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped almonds (I used toasted slivered almonds)

For the Filling:

4 cups blueberries
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces

Directions

Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).

Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.

Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.

Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

Linked to:
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Sweets for a Saturday

Tiramisu Cake

I never turn down an opportunity to bake a cake, so when my Supper Club got together last weekend I jumped at the chance to bring dessert.  I wanted to try something new so I went with Dorie Greenspan's Tiramisu cake.  Boozy and caffeinated?  Perfect!

It wasn't complicated but there are several components to make so it is a bit time consuming.  I also over estimated how much of the syrup would soak into the cake layers so I was pretty conservative.  I could have easily used the entire recipe since the middle of the cake layers ended up a bit dry.  Next time I would also double the frosting recipe.  The marscapone espresso frosting was delicious, but there wasn't quite enough for my liking.  But then again I like a little cake with my frosting so to others it may have been the perfect balance.  I used the toffee chocolate espresso beans from Trader Joes to decorate, they're super yummy and add a nice crunch to the cake.   Loved this cake and will definitely make again for a special occasion.

Tiramisu Cake
Baking: From My Home to Yours by Dorie Greenspan

For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

For the espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water

For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon amaretto, Kahlua, or brandy

For the filling and frosting:
1 8-ounce container mascarpone
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 tablespoon amaretto, Kahlua, or brandy 1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips
Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake:
Sift together the cake flour, baking powder, baking soda, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

To make the extract:
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
Just before serving, dust the top of the cake with cocoa.

Linked to:
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Sweets for a Saturday

Pina Colada Cupcakes

O.M.G.  These are probably the best cupcakes I have ever had.  Moist flavorful pineapple cake topped with decadent creamy coconut cream cheese frosting and toasted coconut.  Mmmmm, pure heaven.  I found this recipe over at Glorious Treats, which is a fabulous blog full of gorgeous desserts and fabulous party ideas.  This is Glory's own recipe and it is perfect in every way.  Not only are they delicious, but seriously, how cute!  If these hadn't been for a kid's birthday party I would have put cocktail umbrellas in them.  Love.

The cupcake recipe uses sour cream, which I have recently discovered is the secret to an ultra moist crumb.  There is plenty of crushed pineapple in it so it has a wonderful tropical flavor.  The frosting is literally to die for.  Much lighter and fluffier then most cream cheese frostings I have made, it's perfect for piping.  I seriously can't get over how good these are.

Pina Colada Cupcakes
from Glory Albin (glorioustreats.blogspot.com) 

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
2 teaspoons coconut extract (I think this largely depends on the type of coconut extract you use, I use the alcohol free kind and it requires quite a bit)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk


Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream.  Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Linked to:
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Chewy Frosted Sugar Cookies

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I have never had a Lofthouse cookie before, so I don't claim these are anything like them, but every time I see them in the grocery store I am so tempted.  The Supper Club that we're part of was getting together this weekend and I thought it was the perfect opportunity to make my own frosted sugar cookies.  I was making a tiramisu cake for the adults and what kid would turn down a giant frosted, sprinkled, cookie?

These are pretty sweet so I think next time I might cut the sugar, but the lemon extract added a nice subtle flavor.  The frosting is my go-to sugary sweet American buttercream, which whips up nice and fluffy thanks to some added whipping cream.  I think Lofthouse cookies are a bit more cakier, but the kids loved these and I didn't mind sneaking a couple as well!

Golden Sugar Cookies
from Recipe Hall of Fame Dessert Cookbook

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla
1/2 teaspoon lemon flavoring
2 cups sugar
3 egg yolks

Sift first four ingredients together and set aside.  Cream butter and extracts; gradually add sugar, creaming until fluffy after each addition.  Add egg yolks, one at a time.  Add dry ingredients in fourths to creamed mixture; beat just until blended after each addition.  Form dough into 1 inch balls and place 2 inches apart on cookie sheet.  If you want extra large cookies stack two dough balls together and place about 3 inches apart on cookie sheets.  Bake at 350 degrees F for 10 minutes.



For the Frosting:

½ cup (1 stick) unsalted butter, softened
2 ½ cups confectioner’s sugar
2 tablespoons heavy whipping cream
a few drops gel food coloring (optional)


Combine butter and confectioner’s sugar in a mixer fitted with the paddle attachment.  Beat on low speed for about 1 minute, or until the butter and sugar come together (it will start off quite crumbly).  Add the whipping cream and beat on high speed until the frosting becomes light and fluffy, approximately 2 minutes.

Linked to:
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Daring Bakers: Peach Blueberry Bavarian

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Sometimes I feel like an idiot when it comes to these Daring Bakers challenges.  I'm still learning what a lot of these fancy desserts are, and I had definitely not heard of a Frasier.  "That's strawberry, right?" I though struggling to recall any of the highschool French I had taken.  It took me a while to figure out this was a Bavarian, which I was super excited to make since I had been eying it in my Tartine book for a while but didn't have the guts to make it.

So I didn't change too much from the recipe, just the fruits used.  Not sure what happened with my chiffon, but it was HUGE.  The cake was delightful, totally reminded me of something my Mom would make, not too sweet but totally satisfying.  The pastry cream is glorious, and my favorite recipe for it that I've tried so far.  I'm a little dissapointed with how the design turned out, I didn't take enough care to make sure the fruits were securely on the sides, but you live you learn right?  Loved this and I'll make it again in the winter with tropical fruits.

Summer Fruits Bavarian
from Tartine

10-inch chiffon cake (recipe below)
Fresh fruit (one type or a mixture): berries or cherries, 2 pints; stone fruit such as peaches, about 1 1/2 pounds

Fruit puree:
Very full 1/2 pint berries
1/4 cup sugar
Pinch of salt

Filling:
1 1/2 teaspoons gelatin (1/2 envelope)
1 tablespoon water
2 1/2 cups pastry cream (1 batch; recipe below), cold
2 cups heavy cream, very cold

Topping:
1 1/4 cups heavy cream, very cold
4 teaspoons sugar

Pasty Cream:
2 cups whole milk
1/2 vanilla bean
1/4 teaspoon salt
3 tablespoons cornstarch
1/2 cup plus 1 tablespoon sugar
2 large eggs (or 4 yolks, for a richer cream)
4 tablespoons unsalted butter 

Chiffon Cake:
315 g (2 1/4 cup) all-purpose flour
2 teaspoons baking powder
300g (1 1/2 cups) sugar
 3/4 teaspoon salt
125ml (1/2 cup) vegetable oil
 6 large egg yolks, at room temperature
  175 ml (3/4 cup) water
  2 teaspoons vanilla extract
  1 1/2 teaspoons grated lemon zest
  10 large egg whites, at room temperature
1/4 teaspoon lemon juice

Directions for Pasty Cream:
 Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to temper them. Add the remaining milk and return the whole thing to the saucepan.
Cook until you get a thick consistency, whisking non-stop.
Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth .
Cover the surface with plastic wrap, directly touching the cream, let cool completely in the refrigerator.
 
Directions for Chiffon Cake:
Line the bottom of a 10-inch springform pan (at least 3 inches high) with parchment paper cut to fit exactly; don't grease the pan. Preheat the oven to 325°F.

Sift flour and baking powder into a large mixing bowl.  Add 1 1/4 cups of the sugar and the salt and whisk to combine.  In a small mixing bowl, whisk together the oil, egg yolks, water, vanilla, lemon zest, until combined. Make a well in the flour, add the yolk mixture,  whisking until very smooth.

In another large mixing bowl, beat the egg whites until frothy, then add the lemon juice and beat on medium-high speed until it holds soft peaks. Add the remaining 1/4 cup sugar slowly while beating on medium-high speed until the whites hold firm, shiny peaks. Add a third of the egg whites and fold into the yolk mixture to lighten, then fold in the rest of the whites until just combined.

Pour the batter into the pan smoothing with an offset spatula. Bake until a toothpick inserted in the center comes out clean, about 45 to 55  minutes. Let cool in the pan on a wire rack. Once completely cool, run a thin knife around the sides and release and lift off the pan sides.  Invert the cake, peel off the parchment.  Cut the cake in half to use as the two cake layers.

Directions for Fruit Puree:
Combine the berries, sugar and salt in a blander and process on high speed until smooth. Set aside until needed for assembly.

Directions for Filling:
In a small dish add the water and sprinkle the gelatin over the water. Let the mixture stand for a few minutes to soften. In a medium saucepan add enough water so the depth is about 2 inches. Put the saucepan over medium heat and bring to a simmer. Put 1/2 cup of the pastry cream in a stainless-steel bowl that will rest securely on the rim of the saucepan, not touching the water. Heat the pastry cream, whisking constantly, until it is hot to the touch, about 5 minutes. Add the gelatin and whisk until smooth. Remove the bowl from the heat and whisk half of the remaining cold pastry cream into the hot mixture, then whisk in the remaining cream.

In a mixing bowl, using the whisk attachment, whip the heavy cream until it holds medium-stiff peaks. Immediately and gently fold the whipped cream into the pastry cream with a rubber spatula. Set aside until needed for assembly.

Directions for Topping:
Using a mixer or a whisk, whip the heavy cream in a bowl until thickened. Add the sugar and whip until the cream holds soft peaks.

Only make topping when ready to frost the complete cake.

To assemble:
Line the sides of a springform pan with plastic wrap, allowing enough overhang to cover the top of cake completely when it is assembled. Leave the bottom of the pan unlined.

Fit 1 cake layer into the bottom of the prepared pan. Using a brush moisten the layer evenly with half of the fruit puree. Next spoon enough filling onto the cake to create a 1/4-inch thick layer. Stand the strawberries upright, pointed end up, pushing them into the cream. Add in the remaining filling over the fruit, lightly pressing down with the back of a large spoon to fill in any air pockets.

Put the second cake layer on top and moisten it with the rest of the fruit puree. Fold the overhanging plastic wrap over the top of the cake and then gently press down on the plastic to distribute the cream evenly. Refrigerate for at least 4 hours or preferably overnight.

When you are ready to finish the cake, release and lift off the pan sides and peel away the plastic wrap. Using a spatula frost the top of the cake with the topping. The cake can be served immediately or kept cold in the refrigerator until ready to serve. Cake will keep for up to 3 days in the refrigerator.

Linked to:
Melt in Your Mouth Monday

Vanilla Bean Ice Cream with Salted Caramel Sauce and Pecans

I think my ice cream maker is my second favorite kitchen appliance, after my KA stand mixer of course.  We bought it last summer and used it once before it got shoved to the back of the appliance cupboard.  What was I thinking?!  I pulled it out last month to make this glorious vanilla custard based ice cream and I haven't hit the ice cream aisle since.

Homemade ice cream is so freaking good I can barely wait to make another batch.  I can't believe I haven't been making my own ice cream for years, it's so easy.  As long as you have heavy cream, milk, sugar, and vanilla in your kitchen you can have fresh ice cream any time you want.  Sold yet? ;)

On to the recipe.  This is from David Lebovitz, and mmmm boy is it decadent.  I usually make simple ice creams since I seem to make them spur of the moment and there is usually one if not two kids hanging off of me all day.  Custard based ice creams take a little more time, but you can really taste the difference.  So rich and flavorful.  This recipe is chock full of vanilla bean seeds and extract, perfect for any vanilla lover.  It would also make a great base for other add-ins.  I had some of Lebovitz's salted caramel sauce in the fridge and made a toasted pecan sundae.   Enjoy!

Vanilla Ice Cream
from David Lebovitz


About 1 quart (1l)

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Rich Caramel Sauce
slightly adapted from David Lebovitz 

1/2 cup unsalted or salted butter

1 cup sugar

1 cup heavy cream

1/4 teaspoon vanilla extract

1 teaspoon Fleur de Sel

In a large saucepan or a Dutch oven, melt butter over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to caramelize, then turns dark amber in colour and begins to foam a bit (it should smell and look like it's just on the verge of burning).  Remove from heat and slowly and carefully add in the cream (the mixture will bubble vigorously), whisking constantly until all of the cream is added.

Return the pan to med-low heat and stir until the sauce is smooth, about 1 minute.(this took about 5 minutes for me).  Then stir in vanilla and salt. 

Remove from the heat and allow to cool, then taste, and add more salt, if desired.

Linked to:

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Sweet Tooth Friday

Pecan Sticky Buns

I was recently asked if I post everything that I bake.  I totally don't.   I don't if it didn't turn out well, and I don't if I didn't like it.  I'm pretty hard on new recipes and myself, so if something didn't turn out the way I had expected I usually declare "this is absolute crap!". To which my husband usually rolls his eyes and tells me it's fine.  But I don't want to pass a recipe on to you if I don't think it's awesome.  I want you to think it's awesome too.  This post is one exception.

I had high hopes for these sticky buns, but I guess I'm pretty particular when it comes to breakfast pastries and I don't think everyone shares my peculiarities.  This is Joanne Chang's recipe from Flour, and while tasty it isn't my cup of tea.  The dough is glorious.  It's her brioche dough which I made into plain old brioche and Nutella buns, both of which were spectacular.  The problem, in my humble opinion, lies in the goo.  This is the syrup that is the sticky part of the recipe.  I found it soupy, over-poweringly sweet, and made the buns quite soggy, thus hiding the gorgeous dough they're made of.

So there you have it.  These sticky buns are famous, so obviously it's a matter of taste and my issue.

Pecan Sticky Buns
from Joanne Chang via Food Network

Goo:

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

Divide the dough in half. Use half for this recipe and reserve the other half for another use.

On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.

Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)

Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.

Position a rack in the center of the oven, and heat to 350 degrees F.

Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

Brioche Dough:

2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour

1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast

1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs

1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces

Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.

Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

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