When I was growing up there was a bakery in the mall that my mom and I would pass and in the display case would be these enormous raisin sticky buns. The smell was intoxicating and when they were fresh from the oven and still warm, just melted in your mouth. I could never find a sticky bun to rival them until one Saturday afternoon I was watching Baking with Julia on PBS. In the episode Julia Child’s guest baker made what looked like the most delectable pecan sticky buns.
I bought her book, Baking with Julia: Savor the Joys of Baking with America’s Best Bakers and endeavored to make the sticky buns. It was definitely a process and a workout for the mixer as the base dough is a tender and buttery brioche. The dough required two rises before forming the sticky buns that then required a third rise. The process took two days as the brioche dough is left to rise over night in the fridge before turning it into sticky buns. But in the end, the results were more than worth it. I replaced the pecans with raisins and the sticky buns were tender, moist, buttery and just the right amount of sweetness and cinnamon. It was as if they came fresh right from that old bakery!
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