Make the Basic Brioche: In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 eggs. Mix on low speed until all ingredients have come together, about 3 to 4 minutes.

Add the butter to the flour mixture piece by piece, mixing on low speed for about 10 minutes until fully incorporated.

Mix on medium speed for another 15 minutes until the dough becomes sticky and soft.

Place the dough in a large bowl, cover with plastic wrap, and let it proof in the refrigerator for at least 6 hours or overnight.

Make the sticky buns: Line a baking sheet with parchment paper. Roll the brioche into a tall rectangle, about 12x16 inches and ¼ inch thick.

Mix together the brown sugar, white sugar, ground cinnamon, and half of the chopped pecans. Sprinkle this mixture over the brioche rectangle.

Roll the brioche tightly from the top edge down, trim the ends, and cut into 8 equal pieces.

Pour the Goo into a baking dish and sprinkle the remaining pecans over it. Place the buns in the pan, cover with plastic wrap, and let proof for about 2 hours.

Preheat the oven to 350 degrees. Bake for 35 to 45 minutes until golden brown. Let cool for 20 to 30 minutes before inverting onto a serving platter.

Make the goo: Melt the butter in a saucepan, whisk in the brown sugar until dissolved, then remove from heat and whisk in honey, heavy cream, water, and salt. Let cool before using.