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Boston All Over Again

It's been over five years since Will lived in Boston, and we went to Jeter's last game at Fenway.

Perhaps one of the most historic moments I've ever experienced live, I watched the very fans that had booed and hissed #2 applauding and cheering him on their feet for thirty minutes.

For all of my sports fandom, it is always the worthy opponent that is to be respected. It makes a win mean more and a loss sting less.

But as we walked to the park that day, there was Flour Bakery and Cafe which had been spotlighted on numerous Food Network shows for their sticky bun. Will and I shared one and couldn't finish it despite declaring it the best sticky bun we had ever had. We studied each bite and shook our heads in disbelief at its magic.

So five years later, on a snowy, three-day-weekend, Monday morning - here they are, 12 hours, two youtube videos, and a broken stand mixer later.

Brioche Dough:

  • 2 1/2 cups high-gluten flour

  • 2 1/2 cups all-purpose flour

  • 1 oz. yeast

  • 1 tbsp. salt

  • 1/2 cup ice water

  • 5 eggs

  • 11 oz. butter, softened

In a large bowl of a stand mixer, combine all the ingredients, except the butter, and beat on low with dough hook for 10 minutes. Add the softened butter and knead for another 20 minutes until dough slaps on the side of a bowl. Place in a container and cover well. Refrigerate for at least 6 hours. Shape, cover, and let rise for several hours on a warm radiator or on top of an oven at 200 degrees.


  • 1/2 lb. butter

  • 15 oz. brown sugar

  • 5 oz. honey

  • 1/2 cup cream*

  • 1/2 cup water

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.

* - I used whole milk


  • 2 cups brown sugar

  • 1 tsp. ground cinnamon

  • 1 cup pecans, toasted and chopped

On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4 inch 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 inch thick. Spread the Goo (below) on the bottom of a roasting pan and place buns, evenly spaced, in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.

Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes (check after 30). Let cool for 10 minutes and then invert onto a serving platter and pour goo over them.

And with the leftover dough, I got six bonus brioche rolls out of the deal:


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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