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Sticky pecan buns

Based on 7 ratings

Vanessa Pass

Contributor

“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 👍
60
min.
Preparation
30
min.
Baking
165
min.
Resting

Ingredients

Pieces:-12+
150 g pecans
240 ml milk
60 g sugar
42 g fresh yeast
550 g flour
1 tsp salt
eggs
360 butter
260 g raw sugar
80 ml honey
180 ml heavy cream
½ orange zest
2 tsp ground cinnamon
Metric
Imperial

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

Cal
655
Protein
10 g
Fat
41 g
Carb
66 g
  • Step 1/7

    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.
    • 240 ml milk
    • 60 g sugar
    • 42 g fresh yeast
    • 550 g flour
    • ½ tsp salt
    • eggs
    • 120 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

    Cover the bowl with a clean kitchen towel and leave to rise for approx. 2 hr., or until doubled in size.
    • 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

    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.
    • 150 g pecans
    • 120 g butter
    • 135 g raw sugar
    • 80 ml honey
    • 180 ml heavy cream
    • ½ orange zest
    • ¼ 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

    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.
    • 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

    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.
    • 2 tsp ground cinnamon
    • 120 g butter
    • 125 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

    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.
    • 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

    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!
    • 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!

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