Sticky Pecan Buns
One word to describe this recipe: MMMmmm
- 2 1/4 tsp. active dry yeast
- 3/4 cup milk, warmed to 100 degrees F
- 2 1/2 cups bread flour
- 1/4 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 tsp. salt
- Egg wash of 1 egg whisked with 2 T. cream
- 2 cups Pan smear
- 1 cup cinnamon smear
- Pan Smear
- 1 cup brown sugar
- 3/4 cups dark corn syrup
- 1 cup heavy cream
- Cinnamon Smear
- 3/4 cup bread flour
- 1/3 cup sugar
- 2 tsp. ground cinnamon
- 3 T. butter
- 3 large egg whites
- 1/2 cup pecans toasted and chopped
Preheat oven to 400 degrees and bake for 25-30 minutes.
Place yeast & warm milk in bowl of mixer & stir completely to dissolve.
Let the yeast proof until foamy (~5 minutes).
Add flour, sugar, butter, eggs, and salt.
Mix on low using dough hook just until the dough begins to come together (~2 minutes).
Increase the speed to med - high and mix until dough is smooth, (~5 minutes).
Shape the dough into a ball and place it in a lightly grease4d bowl.
Cover with plastic wrap and let the dough rise in a warm place until it doubles in size (~2 hours).
Fold dough gently over on itself in 3 - 4 places.
Cover again and let rise until doubled a second time (~1 hour).
Preheat oven to 400 degrees. Prepare 2 9" square baking pans by pouring 1 cup pan smear into each.
Roll dough into rectangle about 1/4 inch thick.
Brush 1" of egg wash along the long side closest to you.
Spread cinnamon smear over remaining dough.
Roll dough up to form log, starting with edge opposite egg washed strip.
Slice into 12 pieces.
Place 6 rolls in each pan, cover and let rise (~30 min). Brush with egg wash.
Bake until crust is golden (25-30 min).
As soon as you remove from oven, turn pan over on plate and lift away and let rolls cool before serving.
Combine all ingredients in saucepan and heat to thread stage (220 degrees F), stirring frequently to prevent scorching. Cool before using
Mix together flour, sugar, and cinnamon in bowl of mixer.
Add butter to flour mixture.
Using the paddle, mix on med for 1 minute.
Add egg whites 1 at a time.
Continue to mix until fully combined. Stir in nuts and mix.
- Innkeeper Specialties
- April 20, 2010
- Pete & Latisha Steadman