Sticky pecan buns

Name: Sticky pecan buns
Prep time: 1 h
Cook time: 30 min
Total time: 4 h 15 min
Yield: 12
Cuisine: european
Ingredients: 5 oz pecans; 1 cup milk; 0.33 cup sugar; 1.5 oz fresh yeast; 4.5 cups flour; 1 tsp salt; 2 eggs; 3 butter; 1 cup raw sugar; 0.33 cup honey; 0.75 cup heavy cream; 0.5 orange zest; 2 tsp ground cinnamon

Based on 23 ratings

In app

Vanessa Pass

Food Editor at Kitchen Stories

"This is a great recipe for brunch and is best enjoyed fresh from the oven when they’re still warm. If you want to make these buns ahead, simply prepare the yeast dough the day before and let the dough rest and rise in the fridge overnight. You can also bake everything at once, store in an airtight container, then reheat them just before serving—it’s almost as good as freshly baked."

Difficulty

Medium 👍

Preparation

60 min

Baking

30 min

Resting

165 min

Ingredients

2Servings

MetricImperial

25 g

pecans

40 ml

milk

10 g

sugar

7 g

fresh yeast

91⅔ g

flour

⅛ tsp

salt

⅓

eggs

butter

43⅓ g

raw sugar

13⅓ ml

honey

30 ml

heavy cream

⅛

orange zest

⅓ tsp

ground cinnamon

Utensils

saucepan, 2 bowls, stand mixer with dough hook, 2 kitchen towels, cutting board, 2 knives, frying pan, 2 rubber spatulas, baking dish, rolling pin, oven

Nutrition per serving

Cal655

Fat41 g

Protein10 g

Carb66 g

Step 1/7
- 40 ml milk
- 10 g sugar
- 7 g fresh yeast
- 91⅔ g flour
- ⅛ tsp salt
- ⅓ eggs
- 20 g butter
- saucepan
- bowl
- stand mixer with dough hook
Heat milk in a saucepan until lukewarm. Add lukewarm milk, a few tablespoons of sugar, and yeast to a bowl, and stir to combine. Let rest for approx. 5 min., or until the mixture is bubbly. Add flour, remaining sugar, and some salt to the bowl of a stand mixer, and mix. Stir eggs into the yeast mixture, then add this to the stand mixer. Add one-third of the softened butter and mix to combine for approx. 5 - 7 min., or until a smooth dough forms.
Step 2/7
- kitchen towel
Cover the bowl with a clean kitchen towel and leave to rise for approx. 2 hr., or until doubled in size.
Step 3/7
- 25 g pecans
- 20 g butter
- 22½ g raw sugar
- 13⅓ ml honey
- 30 ml heavy cream
- ⅛ orange zest
- ⅛ tsp salt
- cutting board
- knife
- frying pan
- rubber spatula
After the dough has rested for approx. 90 min., start preparing the caramel sauce. Roughly chop pecans and toast them in a fat-free frying pan. Remove pecans, then add some butter and some raw sugar to the same frying pan, set over medium heat, until melted. Then add honey, heavy cream, orange zest, and some salt. Simmer for approx. 5 min., stirring constantly, until caramel sauce is thickened.
Step 4/7
- baking dish
Add three-quarters of the toasted pecans to a baking dish. Pour over caramel until the bottom of the baking dish is covered. Set remaining pecans aside.
Step 5/7
- ⅓ tsp ground cinnamon
- 20 g butter
- 20⅞ g raw sugar
- bowl
- rolling pin
- rubber spatula
In another bowl, cream remaining softened butter, remaining raw sugar, remaining salt, and cinnamon. Roll out yeast dough into a square of approx. 30x30 cm/12x12 in. Spread butter-sugar mixture on top and sprinkle with remaining pecans.
Step 6/7
- knife
- kitchen towel
Roll up the dough and slice into 10 - 12 pieces. Add them to the baking dish on top of the caramel, making sure to leave room in between. Cover and let rise for approx. 45 min.
Step 7/7
- oven
Preheat the oven to 180°C/360°F. Bake pecan buns for approx. 30 min., or until golden brown. If they’re beginning to burn, cover them with aluminum foil after approx. 20 min. Let cool for approx. 5 min. before turning out the buns and drizzling with remaining caramel from the baking dish. The sticky pecan buns are best enjoyed warm!
Enjoy your meal!