Pecan Sticky Buns
- liatsheetrit
- Nov 10, 2024
- 3 min read
Why are sticky buns called sticky buns? Because everything sticks to everything. The sauce sticks to the nuts, the nuts sticks to the buns, the buns sticks onto your fingers and your fingers to your mouth.
Fluffy buns in toffee sauce burst with nut fragments, a sweet and decadent dessert.
On the bottom there's sticky gooey toffee sauce filled with pecans.
You put your rolled dough in it
After a second rise, it goes to the oven
Once its baked and out of oven, you let it cool for a few minutes. You then put your serving plate on top and roll the pan upside down with your serving plate. You then have your Sticky Buns in all its glory.
Pecan Sticky Buns
Ingredients for the dough
1 tablespoon dry yeast
1 cup of warm milk or buttermilk
1+1 tablespoon of sugar
4 and a half cups, 625 grams, flour
1 teaspoon of salt
1/4 teaspoon of cinnamon
3 eggs
8 tablespoons, 115 grams, soft butter
Ingredients for topping
1/2 cup maple
1/2 cup, 100 grams, brown sugar
6 Tablespoons, 85 grams, butter
1/2 teaspoon of salt
2 cups, 200 grams, chopped roasted pecans
Ingredients for filling
2/3 cup, 135 grams, brown sugar
1 Tablespoon of cinnamon
1/2 teaspoon cardamom or coffee grounds
1/4 teaspoon of salt
8 Tablespoons, 115 grams, soft butter
Instructions
Put the milk, yeast and a Tablespoon of sugar in a small bowl. Mix well and set aside for 5 minutes, to let the yeast ferment or until creamy
Put flour, salt and a Tablespoon of sugar in a mixer bowl and whisk together. Start to knead on low speed. Add eggs and mix until they are incorporated into the dough. Add butter and mix well until it is incorporated into the dough. Gradually add the water with the yeast and knead for 8-10 minutes until the dough is uniform and separates from the sides. (If the dough is too sticky, add a Tablespoon or two of flour) Transfer the dough to an oiled bowl, cover with a damp kitchen towel and let the dough double in volume. About an hour and a half to two hours. You can make the dough the day before and let it rise all night in the fridge or give it an hour outside and an hour in the fridge. The time spends in the fridge helps the dough to set.
When we are ready to bake the buns, we will prepare the topping and the filling. In a medium saucepan, heat the maple, brown sugar, butter and salt. Bring to a gentle boil over medium heat and cook the sauce for a minute. The sauce will thicken a little. Pour the sauce into a mold measuring 9x13. Tilt the pan so that the sauce spreads evenly across the bottom of the pan. Spread the chopped nuts evenly over the sauce. Set aside.
In a small bowl, mix all the filling ingredients except the butter. Set aside.
Remove the dough to a lightly floured surface. Roll out the dough to a rectangle of 40 cm by 30 cm. The thickness of the dough should be about 1/2 cm. Spread the soft butter on the rectangle. Leave a margin of 1 cm on the long side (where we will finish rolling the dough). Sprinkle the cinnamon sugar on the surface of the butter and roll the dough into a roll with the seam line down. Cut the roll into 12 equal parts with a knife or dental floss. Lay the pieces in the sauce and let them rise a second rise for about 45 minutes (you can also put in the fridge for 24 hours).
Heat the oven to 180 degrees Israel and 350 degrees America. Bake the buns for 30 minutes or until the pastry takes on a deep color. Remove the pan from the oven. Let the buns cool slightly for a few minutes. Run a knife around the edge of the pan to release the pastry from the pan. Place a serving plate on the pan and carefully (the toffee is hot!) turn the pastry into the serving plate. Let the pastry cool for a few minutes and serve.
Bon appetite
