I enjoyed a superior pastry at Joyce Bakeshop this weekend—a sticky bun, made with a flaky croissant dough and a dark, just-shy-of-scorched sugary swirl so caramelized it'd essentially become a candy shell. But though I loved every bite, it wasn't quite what I look for in a sticky bun. I'm a sucker for soft, pillowy dough with oozing sugary goo, the kind that require a serious sweet tooth and a snack of napkins. And I don't know if I've found my perfect sticky bun in New York just yet. Any recommendations?
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