Pecan sticky buns

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Pecan sticky buns

Makes 12

 

240ml milk

135g caster sugar

14g dried yeast

560g strong flour, plus extra for dusting

1⁄2 tsp salt

115g unsalted butter, softened

2 eggs

 

For the topping:

250g pecans, chopped

115g unsalted butter

135g light brown sugar

60ml milk

60ml golden syrup

1⁄4 tsp salt

 

For the filling:

60g unsalted butter, very soft

100g light brown sugar

2 tsp cinnamon

 

  1. Line a 22 x 33cm baking tin with parchment paper and set aside.
  2. For the dough, heat the milk in the microwave until it reaches about 35 ̊C.
  3. In a jug, stir the warm milk, sugar and the yeast to combine. Leave for 10-15 minutes or until foamy.
  4. In the bowl of a free-standing mixer, add the flour, salt and butter. Rub the butter into the flour until it resembles fine breadcrumbs.
  5. Make a well in the centre, add the milk mix and the eggs. Mix on low speed for 2-3 minutes.
  6. Increase the speed, then mix for a further 10 minutes.
  7. Transfer the dough to a lightly floured surface and knead it with your hands for one minute to bring the dough together.
  8. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the bowl with cling film and leave to rest in a warm place for 1-2 hours or until doubled in size.
  9. For the topping, spread pecans into the prepared baking tin.
  10. In a small saucepan, over medium heat, add the remaining topping ingredients. Stir until the butter has melted, then bring to a simmer for two minutes.Remove from the heat and pour over the pecans. Set aside.
  11. Mix together all of the filling ingredients and set aside.
  12. Turn the risen dough out onto a lightly floured work surface and roll into a 30 × 45cm rectangle. Spread the filling evenly onto the dough.
  13. Tightly roll up the dough and cut into 12 even rolls. Arrange them in the tin on top of the pecan topping.
  14. Cover the rolls with cling film and allow to rise in a warm area again for about 45-60 minutes until doubled in size.
  15. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  16. Bake rolls for 25-30 minutes or until they are golden brown on top. If they are getting too brown during baking, cover with foil.
  17. Remove from the oven and allow to cool slightly. Turn the tin upside down onto a board or plate while still warm and serve.

 

Per serving: 645kcals, 35.9g fat (14.3g saturated), 75.7g carbs, 34.2g sugars, 9g protein, 3.5g fibre, 0.176g sodium