Candy Orange Fudge Filled EXTRA Sticky Buns with Chocolate filling
Prep time: 
Cook time: 
Total time: 
Yield: 14 sticky buns
The directions for rolling, filling, and cutting the buns are from Nancy Silverton's recipe, with my additions and subtractions.
Gooey Topping adapted from Joanne Chang of Flour Bakery.
  • ¼ cup brown sugar
  • ¼ cup tablespoons granulated sugar
  • 2 teaspoons orange zest
  • ½ teaspoon cinnamon
  • 1½ cups grated (finely chopped is fine) milk or dark chocolate (I tried these with white chocolate last month. LOVED it!)
Gooey Topping
  • ¾ cup (1½ sticks), unsalted butter
  • 1 cup firmly packed light brown sugar
  • ⅓ cup honey
  • ⅓ cup heavy cream
  • ⅓ cup freshly squeezed orange juice
  • 1 to 2 teaspoons orange zest
  • ¼ teaspoon kosher salt
  • Supremes from 4 navel oranges, divided - How to supreme an orange
  • 2 cups toasted whole pecans, half of them chopped, divided (1 cup for each pan)
Brioche Dough
  1. Divide brioche dough in half; keep one half covered and chilled while working with the other. On a floured work surface, roll dough into a 11 inch wide, 13 inch long, and ¼ inch thick rectangle. Dot surface evenly with half the softened butter and fold dough in thirds. Turn it so the closed fold is on the left and roll out again, without rolling over the edges. Fold dough in thirds again, wrap in plastic, and refrigerate 30 minutes. Repeat rolling, folding, and chilling with second piece of dough and remaining butter. (This is what I love about Nancy's brioche for sticky buns, the additional butter with turns)
For the filling;
  1. Rub orange zest into granulated and brown sugars until fragrant, then stir in cinnamon; set aside. Grate (or chop) chocolate into a bowl and place in the fridge, covered, until ready to use.
  2. Remove first piece of dough from refrigerator and roll into an 11 inch wide, 13 inch long, and ¼ inch thick rectangle. Paint surface with beaten egg. Leaving top quarter of dough bare, sprinkle half of the cinnamon, orange sugars over the dough, spreading it lightly with your fingers. Top with half of the grated chocolate and spread with fingers to distribute evenly. Use a rolling-pin to lightly press the filling into the dough. Starting from the short side, roll into a log and pinch the seam to seal. Repeat with the remaining half of brioche dough, orange cinnamon sugar filling and grated chocolate.
  3. Wrap both logs in plastic wrap and place in the freezer while you make the gooey topping.
Make the gooey topping.
  1. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine until uniform. If it separates, that's okay, just keep stirring until it comes together somewhat. Remove from the heat and whisk in the honey, cream, orange juice, orange zest and salt. Strain to remove any undissolved lumps of brown sugar. Let cool to room temperature.
  2. Lightly butter two 9-inch cake pans and divide the gooey topping evenly between them. Top each pan of gooey topping with half the orange supremes, and 1 cup toasted whole and chopped pecans.
  3. Remove the logs from freezer and trim ends if ragged. Slice each log into seven 1½-inch slices with a serrated knife. Lay each slice flat, flatten slightly, and round the sides. Place rounded buns in a circle with the last one bun in the center; in each pan, cut side down. The seams of buns should face the outside of pan.
  4. Repeat with second log. Let rest, covered, for 2 hours, until slices touch and double or almost double in size. Arrange oven racks so one rack is in the middle and the other just below, and preheat to 350°F. Put pans on the middle rack and put a foil-lined jelly-roll pan on the rack below to catch any drips.
  5. Bake 35 to 40 minutes, until golden brown, switching the pans half way through.. Invert immediately onto a flat serving dish that's big enough to catch any extra gooey topping that drips down the sides.
  6. Use any extra goo on the bottom of pan or plate you turned buns over on, to drizzle over individual buns.
Recipe by parsley sage sweet at