Our sticky buns are an homage to the best sticky buns on the planet, the ones found at Sift Bakery in Mystic. I might say "If you have never been.....you must, must go" but you probably have and already are thinking about making a trip downtown Mystic this weekend. It would be a tough decision to pick my favorite thing that they offer there, so many choices, but if pressed, I would choose the sticky bun. Some things about their version..... the incredibly straight sides, a feat unto itself. The gooey schmear. The irresistable buttery pastry.
I remember one Saturday when my wife and I took a drive to get out of the house and we decided to stop in for a treat. My wife got here favorite, the raspberry framboise and I got the sticky bun. (Ok we also got a couple cookies and a croissant). If you have seen or tried the sticky bun you know the impressive size of the pastry. I vividly remember trying to drive around (as parking was tough that day) and opening my jaw up as wide as possible to take a bite and having my cheeks slam into the sugary sweetness. I remember laughing... one because it was so good, and two because I was already a mess and luckily I found a spot to pull over to finish my treat. Yes, I could have waited, but who has that kind of patience, really?
Our version uses a brioche dough from famed chef Jean Louis Palladain. This is the recipe that even the great chef Thomas Keller of The French Laundry uses.
Brioche - Sticky Buns - Schmear.docx
Brioche for sticky buns.docx