Brioche Dough

• 2½ cups high-gluten flour
• 2½ cups all-purpose flour
• 1½ pkg (3¼ tsp) active dry yeast  or 28 oz fresh yeast cake
• ⅓ cup plus 2 tbsp sugar
• 1 tbsp salt
• ½ cup cold water
• 5 eggs + 1 egg for egg wash
• 11 oz unsalted butter, softened, cut into 10-12 pieces

Goo

• ½ lb butter
• 15 oz light brown sugar
• ½ cup water
• ½ cup heavy cream
• ⅓ cup honey
• ¼ tsp salt

Sticky Bun Filling

• 1 cup sugar
• 1 cup light brown sugar
• ¼ tsp ground cinnamon
• 1 cup pecan halves, toasted and chopped

Make the Brioche Dough

1. In the large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes
2. Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl
3. Place in a container and cover well
4. Proof in refrigerator for at least 6 hours, preferably overnight

Make the Goo

1. In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside

Assemble, Bake & Serve

1. On a floured work surface, roll out the brioche dough into a rectangle that is approximately ¼" thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1" thick
2. Spread the goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover with plastic wrap and allow to rise for 2 to 3 hours in a warm place
3. Preheat oven to 350°
4. Place buns in the oven and bake until golden brown, about 35-45 minutes. Let cool for 30-40 minutes and then invert onto a serving platter and cover with remaining goo