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Joanne Changs Sticky Sticky Buns



To make the dough, combine the flours, yeast, granulated sugar, salt, 1/4 cup cold water, and the eggs in the bowl of a stand mixer fitted with the dough hook attachment.
Beat on low speed until all the ingredients come together, about 4 minutes, stopping the mixer as needed to scrape the sides and bottom of the bowl.
Once the dough has come together, beat on low speed for another 4 minutes.
The dough will be stiff and will seem quite dry.
With the mixer on low speed, begin to add the butter one piece at a time, mixing well after each addition until it disappears into the dough.
Once all the butter has been added, continue to mix on low speed, stopping the mixer occasionally to scrape the sides and bottom of the bowl, until all the butter is incorporated into the dough, about 5 minutes.
Increase the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, about 10 minutes.
Test the dough by pulling at it; it should stretch a bit and have a little give.
If the dough seems wet and more like a batter than a dough, add additional all-purpose flour, a tablespoon at a time, and mix until it comes together.
Transfer the dough to a lightly floured flat surface and knead gently for a few moments.
Shape the dough into a ball and place it in a large bowl.
Cover the dough with plastic wrap, pressing the wrap directly onto the surface of the dough.
Let the dough proof in the refrigerator for at least 6 or up to 12 hours.
To make the goo, 30 minutes before you are ready to roll out your dough, melt the butter in a medium saucepan over high heat.
Add the brown sugar and whisk until smooth.
Remove from the heat and whisk in the honey, cream, 1/3 cup water, and the salt until smooth.
Pour the goo into a 9x13-inch baking dish, covering the bottom evenly.
Sprinkle the pecans evenly over the surface and let cool slightly (about 20 minutes) before adding the buns.
To make the filling, combine the granulated sugar, light brown sugar, cinnamon, and pecans in a small bowl.
Remove the dough from the refrigerator (it will be the consistency of cold, damp Play-Doh) and transfer it to a floured surface.
Roll it out into a 12x16-inch rectangle thats 1/4 inch thick.
Sprinkle the cinnamon-sugar filling evenly over the surface.
Starting from a short side, roll up the rectangle tightly like a jelly roll.
Trim about 1/4 inch from each end to even them.
Use a chefs knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide.
Place the buns, evenly spaced, cut side up, on top of the goo in the baking dish.
Cover with plastic wrap and let rise in a warm spot until almost tripled in size, 2 to 3 hours.
Position a rack in the center of the oven and preheat the oven to 350F.
Place the baking dish in the oven and bake until the buns are golden brown and the goo is bubbly, 30 to 40 minutes.
Let the dish cool on a wire rack for 15 minutes.
Then invert the buns, one at a time, onto a serving platter, and spoon any extra goo and pecans from the dish over the top.