Pecan Sticky Buns
This recipe is prepared with:
Ingredients
2 tsp ground cinnamon
85 g brown sugar
80 g pecans, coarsely chopped
20 g dark chocolate, coarsely chopped
For the dough
7 g instant yeast
150 g milk
450 g plain flour
50 g brown sugar
85 g unsalted butter, softened, cubed
2 eggs
125 g unsalted butter, melted
For the topping
125 ml maple syrup
50 g light brown sugar
100 g pecans, chopped
Utensils
- 2 Bowl
- 1 Baking dish
Instructions
STEP 1/5
Making the filling
Add cinnamon, sugar, pecans and chocolate into a bowl and mix by hand to combine.
STEP 2/5
Making the dough
Fit the Dough Tool.
Add dried yeast and milk into the appliance bowl, fit the splashguard.
Heat for 2 minutes at 30ºC, speed Min, until the yeast has dissolved.
Add flour, sugar, butter and eggs.
Knead for 10 minutes on speed 1, until a dough has formed.
Tip: Start the machine on speed Min and gradually increase speed.
Tip: Or use the Dough Kneading preset if applicable.
Remove the Dough Tool.
Prove for 1 hour at 30ºC, speed Off, until doubled in size.
Tip: Or use the Dough Proving preset if applicable.
STEP 3/5
Transfer the dough onto a lightly floured worksurface and divide into two equal pieces.
Using a rolling pin, roll out each piece to 25 cm x 35 cm rectangle.
Brush with melted butter and sprinkle the filling on.
Roll up the dough starting with the short edge.
Slice each of the rolled dough into eight pieces and cover with a tea towel.
STEP 4/5
Making the topping
Add maple syrup, sugar and pecans into a clean bowl.
Mix until combined then pour into a large baking dish.
Place the buns into the baking dish and cover with a tea towel.
Let rest for 30 minutes.
STEP 5/5
Preheat the oven to 180ºC.
Bake for 20 minutes at 180ºC, until golden brown.
Remove from the oven and let cool slightly.
Serve.
Pecan Sticky Buns
Ingredients
2 tsp ground cinnamon
85 g brown sugar
80 g pecans, coarsely chopped
20 g dark chocolate, coarsely chopped
For the dough
7 g instant yeast
150 g milk
450 g plain flour
50 g brown sugar
85 g unsalted butter, softened, cubed
2 eggs
125 g unsalted butter, melted
For the topping
125 ml maple syrup
50 g light brown sugar
100 g pecans, chopped
Instructions
STEP 1/5
Making the filling
Add cinnamon, sugar, pecans and chocolate into a bowl and mix by hand to combine.
STEP 2/5
Making the dough
Fit the Dough Tool.
Add dried yeast and milk into the appliance bowl, fit the splashguard.
Heat for 2 minutes at 30ºC, speed Min, until the yeast has dissolved.
Add flour, sugar, butter and eggs.
Knead for 10 minutes on speed 1, until a dough has formed.
Tip: Start the machine on speed Min and gradually increase speed.
Tip: Or use the Dough Kneading preset if applicable.
Remove the Dough Tool.
Prove for 1 hour at 30ºC, speed Off, until doubled in size.
Tip: Or use the Dough Proving preset if applicable.
STEP 3/5
Transfer the dough onto a lightly floured worksurface and divide into two equal pieces.
Using a rolling pin, roll out each piece to 25 cm x 35 cm rectangle.
Brush with melted butter and sprinkle the filling on.
Roll up the dough starting with the short edge.
Slice each of the rolled dough into eight pieces and cover with a tea towel.
STEP 4/5
Making the topping
Add maple syrup, sugar and pecans into a clean bowl.
Mix until combined then pour into a large baking dish.
Place the buns into the baking dish and cover with a tea towel.
Let rest for 30 minutes.
STEP 5/5
Preheat the oven to 180ºC.
Bake for 20 minutes at 180ºC, until golden brown.
Remove from the oven and let cool slightly.
Serve.