The past few Saturdays my morning ritual has been to throw on some clothes and hustle over to our neighborhood farmers’ market. My mission? To get there before someone else buys all of St. Peter’s Bakery’s brioche sticky buns. Thanks to their rich yet light dough, these brioche-based buns are the most divine that I’ve ever eaten. Rumored to have originated in Normandy, France in the Middle Ages, brioche is a light yeast bread or cake made from flour, butter, eggs and, of course, yeast. Its name comes from the verb broyer, meaning to break up. The breaking up refers to the dough’s need for repeated and prolonged kneading. In addition to increased kneading, brioche usually requires three, rather than just two, rising periods. In France this extra time and effort has prompted most to buy, rather than bake their own, brioche. Shops devoted to brioche, known as viennoiseries, have sprung up to serve this need. In the 19th century it became the custom to bake this dough in a deep, fluted pan. The resulting …