If we can cook it, you can cook it!

Joanne Chang’s Sugar and Spice Brioche Buns

Joanne Chang’s Sugar and Spice Brioche Buns
Spread the love

This Boston Baker knows her way around a Sugar Bun! Ask Bobby Flay!

When we first published Joanne Chang’s Sticky Bun recipe, we heard from Bobby Flay himself.  Before there was ‘Beat Bobby Flay’ on the Food Network there was Bobby Flay’s “Throwdown”. Joanne had beaten Bobby.  Bobby wrote “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”. It’s also right here too. Scroll down and go to the link. But Joanne didn’t stop with her sticky buns. In this recipe, she made a superb Brioche dough. She cuts the dough into squares and piles them into muffin cups. They emerge looking like dinner rolls. Once out of the oven, the buns are brushed with melted butter, then rolled in sugar, cinnamon, nutmeg, and cloves.  They pull apart. But don’t you can eat just part of one. This will never happen.  Just resign yourself to a little indulgence.  You’ve earned it!. Because this does take a little effort.
A Bun with a substantial piece of pastry on top
Brioche a Tete, the classic French pastry this recipe is based on.

The basis for this recipe is that classic French pastry: Brioche a Tete.

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 in 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).

Here’s the recipe:

When we first published this recipe, we knew it could use some illustrations. So we pictured every step so you can follow along. Below the recipe, you’ll find the promised link to Joanne’s Sticky buns and some other out-of-this-world confections from Joanne Chang.

* Flour Bakery is located at 12 Farnsworth St. Boston MA 02210 Tel:(617) 338-4333
** “Flour” Cookbook (Chronicle Books 2010)
Click on the pictures for links to these Joanne Chang recipes:
Joanne’s Foccaccia
Joanne’s Sticky Buns

Joanne’s Milky Way Tart

4 thoughts on “Joanne Chang’s Sugar and Spice Brioche Buns”

  • First of all I would like to say awesome blog! I had a quick question which I’d like to
    ask if you don’t mind. I was interested to know how you center yourself and clear your head before writing.

    I have had a tough time clearing my mind in getting my thoughts out there.
    I do enjoy writing but it just seems like the
    first 10 to 15 minutes tend to be lost just trying to
    figure out how to begin. Any recommendations or tips? Cheers!

    • I don’t have a formula. But I will tell you having an assignment due date sets fire to sitting down to write.

  • Hi everyone, this is my first visit to
    website and the article is really fruitful in support
    me, keep publishing these kinds of articles or reviews.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.