NYC Sticky Pecan Buns
I was introduced to these heavenly sticky treats when I was studying at the American Institute of Baking. Caramel, pecans, rich sweet soft bun . . . they are outrageous and so, so decadent. They are just as good on day three as on day one.
Makes 12 large buns
- 15g instant dry yeast, mixed to a slurry with a little flour and water
- 500g strong bread flour
- 10g salt
- 100g butter
- 75g sugar
- 1 medium egg
- 260ml milk, at 30°C
Cinnamon Sugar Filling
- 45g sugar
- 45g brown sugar
- 5g ground cinnamon
Sticky Bun Glaze
- 200g brown sugar
- 100g butter
- pinch of salt
- 80g honey
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 120g chopped pecans or walnuts
Place all dough ingredients in a large mixing bowl and, using a wooden spoon, combine to form a dough mass. Tip dough out onto a lightly floured work surface and knead for 15 minutes, resting it for 1 minute
every 2–3 minutes, until it is smooth and elastic. The dough should not be too soft – it needs to be a little firm so that it holds its shape during the folding, twisting and shaping stage. Put it in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 45 minutes.
Tip dough onto the work surface and gently deflate by folding it onto itself three or four times, then return it to the bowl, cover with plastic wrap and leave for another 30 minutes.
While dough is rising, make the sticky bun glaze. Very gently melt all the ingredients together in a saucepan over a low heat until the sugar is dissolved. Do not boil! Grease two 6-hole Texas muffin tins well with butter or non-stick spray. Place 2 tablespoons (approximately 30g) of sticky bun glaze in the bottom of each muffin cup, then approximately 10g of chopped pecan or walnuts on top.
Mix cinnamon sugar ingredients together in a small bowl.
Tip dough onto a lightly floured work surface. Using a rolling pin, roll out to a 45cm x 35cm rectangle. Arrange it so a long edge is facing you. Brush dough lightly with water, then sprinkle cinnamon sugar evenly over, leaving 1cm free at the bottom long edge. Starting at the top edge, roll dough towards you, keeping the roll tight and even. Seal at the bottom edge. Lengthen the log to 50cm by rolling it. Using a large chef’sknife, cut the roll into 12 even slices, approximately 4cm thick. Place each dough piece in a muffin cup, with the spiral cut side sitting on the sticky bun glaze. Cover with plastic wrap and leave to rise for about 1 hour at room temperature, until doubled in size and light in texture.
When buns have risen, remove plastic wrap and place trays directly into a preheated 200ºC oven. Bake for 15–20 minutes until light golden brown. Remove from oven. Wait 1 minute, then tip the muffin pan upside down and allow the buns to fall out onto the baking tray. Be careful – the sticky toffee glaze will be extremely hot! Allow to cool, then serve.
Reproduced with permission from Bread by Dean Brettschneider. Published by Penguin Group (NZ). RRP $45.00. Copyright © Dean Brettschneider, 2014. Copyright photography © Aaron McLean, 2014.