For Brioche Dough:

3.5 Cups + 2 tbsp All Purpose Flour
1/3 Cup Granulated Sugar
1/2 tsp salt

1/4 cup loosely packed (1.25 ounces) fresh yeast
2 tbsp Warm Water
Pinch sugar
6 Eggs
5.5 Ounces Butter, room temperature

Day One
1) In the bowl of a 5-6 qt kitchen aid mixer fitter with the paddle attachment combine the flour, sugar and salt. Mix on low.
2) Place yeast, water and sugar in a small bowl. Stir to combine.
3) Whisk (or blend with an immersion blender) the whole eggs into the yeast.
4) Pour the wet into the bowl and mix on a medium low speed until the wet and dry and combined. Mix for 5 minutes.
5) Add the butter in 3 additions, allowing the butter to fully incorporate between each addition. Once the butter is all added, mix an additional 5 minutes on a medium speed.
6) Pour into a sprayed bowl and wrap in plastic. Place in the refrigerator at least 5 hours or up to 12.

Day Two
1) In 2 large, sprayed muffin pans place 1 TBSP Toffee (recipe follows) and 1.5 TBSP chopped toasted pecans into each cup.
2) Turn the dough onto a dry surface. If needed use a little spray to prevent sticking. Divide the dough into 12 even pieces.
3) Roll each piece of dough into a log about 5-6 inches long. Roll in cinnamon sugar (1 cup sugar and 2 tsp cinnamon).
4) Drop 3 teaspoon sized pieces of cream cheese that has also been tossed in cinnamon sugar evenly over the dough. Roll the dough into a spiral and place in each cup (this can be done 24 hours in advance and refrigerated.
5) Allow to proof in a warm place 1-1.5 hours, or until doubled
6) Pre-heat an oven to 350 degrees F. Place the muffin pans on a tray and top with another tray to weigh it down. bake on the middle rack 14-18 minutes or until a deep golden brown (peek under the tray to see the color.)
7) Remove from oven and invert onto a clean tray. Gently wiggle the muffin pan and the buns should fall right out. Coat with more toffee and enjoy!

Toffee Recipe
1 1-lb box of dark brown sugar
2 cups cream
8 ounces (2 sticks) butter

1) Combine all in a medium sized pot
2) Bring to a simmer over a medium heat. Allow to simmer 5-7 minutes
3) Blend with an immersion blender or whisk briskly. Store in the refrigerator until needed (up to 2 weeks)

To watch a video demo of how to make Sticky Buns that I filmed with the Washington Post, click here.

Thank you to Olga Berman of Mango & Tomato for allowing us to use this photo!

This is a quick and easy recipe to add to your repertoire that you can use for lots of things. Yogurt parfaits, (I like it with vanilla yogurt and blackberries,) ice cream sundae topping, cereal, or simply place it in a glass jar and give as a beautiful and tasty gift.  For an added touch, include a copy of the recipe tied to the jar.

Honey-Pecan Granola

2 cups Chopped pecans
3 cups Oats
½ cup Coconut flakes
¼ cup + 2 TBSP Brown sugar
¼ cup + 2 TBSP Honey
¼ cup Oil
½ tsp Salt
1 cup Dried fruit optional

1. Place chopped nuts, oats, flakes, and brown sugar in a bowl and mix together.

2. Whisk honey and oil together.

3. Mix wet and dry until well combined.  Use your hands to mix thoroughly, making sure all the oats and nuts are covered with the liquid.

4. Bake at 400 stirring every 15 minutes, being careful not to break up clusters.  Do this for about 35-50 minutes (time varies based on your oven).

5. Remove from oven and cool.  At this point you can add the optional dried fruit.  Store in an airtight container up to 2 weeks.