📝 About This Recipe
Inspired by the classic British dessert, these Sticky Toffee Buns transform a dinner favorite into a decadent breakfast masterpiece. Featuring a pillowy brioche dough swirled with dark muscovado sugar and chewy Medjool dates, they are baked atop a pool of buttery toffee sauce that creates a 'sticky' crown when inverted. These buns are the ultimate morning indulgence, offering a sophisticated balance of deep molasses notes and a hint of sea salt.
🥗 Ingredients
The Brioche Dough
- 4 cups All-purpose flour (sifted)
- 3/4 cup Whole milk (warm to 110°F)
- 2 1/4 teaspoons Active dry yeast (1 standard packet)
- 1/3 cup Granulated sugar
- 1/2 cup Unsalted butter (softened and cubed)
- 2 Large eggs (at room temperature)
- 1 teaspoon Kosher salt
The Date Filling
- 1 1/2 cups Medjool dates (pitted and finely chopped)
- 1/2 cup Dark brown sugar (packed)
- 1 tablespoon Ground cinnamon
- 1/4 cup Unsalted butter (very soft)
The Toffee Topping (The 'Sticky' Base)
- 1/2 cup Unsalted butter (melted)
- 3/4 cup Dark muscovado sugar (or dark brown sugar)
- 1/4 cup Heavy cream
- 2 tablespoons Honey
- 1/2 teaspoon Flaky sea salt (for finishing)
- 1/2 cup Pecans (optional, toasted and chopped)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, eggs, and 2 cups of flour. Use the dough hook on low speed until a shaggy mass forms. Gradually add the remaining flour and salt.
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3
With the mixer on medium-low, add the softened butter one cube at a time, waiting until each piece is incorporated before adding the next. Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides.
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4
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare the toffee base. In a small bowl, whisk together the melted butter, muscovado sugar, heavy cream, and honey until smooth. Pour this mixture into a 9x13 inch baking pan, spreading it evenly. Sprinkle the chopped pecans over the sauce if using.
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6
In a separate small bowl, mix the chopped dates, dark brown sugar, and cinnamon for the filling.
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7
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12x18 inches.
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8
Spread the 1/4 cup of softened butter evenly over the dough, leaving a 1/2-inch border at the top. Sprinkle the date and sugar mixture over the butter, pressing down lightly so it sticks.
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9
Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal.
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10
Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even slices (about 1.5 inches thick).
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11
Place the slices cut-side down into the prepared baking pan on top of the toffee sauce. Cover and let rise for another 45-60 minutes until puffy.
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12
Preheat your oven to 350°F (175°C). Bake the buns for 30-35 minutes, or until they are deeply golden brown on top and the sauce is bubbling vigorously around the edges.
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13
Remove from the oven and let cool in the pan for exactly 5 minutes. Do not wait too long, or the toffee will harden and stick to the pan.
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14
Place a large inverted heat-proof tray or board over the pan and carefully flip the buns over. Let the extra toffee sauce drip down the sides. Sprinkle with flaky sea salt while hot.
💡 Chef's Tips
Use Medjool dates rather than Deglet Noor for a softer, more caramel-like texture. If the dough feels too sticky during kneading, resist the urge to add too much flour; brioche should be tacky but manageable. To get perfectly clean cuts without squashing the dough, use a piece of unflavored dental floss looped around the log and pulled tight. Ensure your yeast is fresh by checking for a thick foam during the blooming stage. For a make-ahead option, let the shaped buns do their second rise in the refrigerator overnight, then bake fresh in the morning.
🍽️ Serving Suggestions
Serve warm with a dollop of cold, unsweetened crème fraîche to cut the sweetness. Pair with a strong, dark roast coffee or a traditional English Breakfast tea. A side of thick-cut crispy bacon provides a salty contrast to the rich toffee. For a brunch party, serve alongside a platter of fresh, tart citrus fruits like grapefruit or blood orange.