- December 22, 2014 at 12:23 am #350502mosParticipant
3 tsp instant yeast
3/4 cup plus 3 tbs lukewarm water
1/4 cup dry milk powder
3 cups bread flour
1 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1 tsp salt
1 large egg
7 tbs unsalted butter, room temperature
Filling and Sticky Pecan Layer:
1 1/2 cups firmly packed light brown sugar, divided
1 cup butter, room temperature, divided
1 cup pecan halves
1 tbs ground cinnamon
1/2 cup chopped pecans, optional
In the bowl of an electric mixer with dough hook, combine the instant yeast with the lukewarm water.
Let stand for 5 minutes to hydrate the yeast. Add the dry milk powder, bread flour, all-purpose flour, granulated sugar, baking powder, salt, and egg. Mix with the dough hook until the dough comes together and climbs up the dough hook. Knead with the machine for 2 to 3 minutes.Add the butter, a few tablespoons at a time. It will take several minutes to incorporate the butter, and you might need to break the dough away from the dough hook with a spatula from time to time. When the butter has incorporated fully into the dough (it will be sticky and batter-like), continue kneading, adding enough flour in to coax the mixture off the sides of the bowl.
Knead for about 5 to 6 minutes longer, until smooth and elastic.
Line a 13×9-inch pan with parchment paper. Press the dough into the pan. Cover with plastic wrap and let rest at room temperature for 45 minutes.
Refrigerate overnight.Pour into the buttered baking pan.
Next morning, butter a 13×9-inch baking pan.
Remove the dough from the refrigerator and let stand at room temperature for a few minutes to take the chill off.
Combine 1 cup of brown sugar and 1/2 cup of butter in a saucepan. Bring to a boil and continue boiling for 1 minute. Remove from the heat and stir in the 1 cup of pecan halves.
In a bowl, combine the remaining 1/2 cup of brown sugar and the cinnamon, along with the chopped pecans, if using.
Roll the dough out to a 15- x 9-inch rectangle. Spread the remaining 1/2 cup of butter over the dough to within about 1/2 inch along the long ends.
Sprinkle with the brown sugar and cinnamon mixture. Starting at a long end, roll up.
Cut into 12 pieces, about 1 inch in width. Place the slices on the butter-pecan mixture in the baking pan, filling the pan. Cover with a kitchen towel and let rest for 30 minutes.
Heat the oven to 350° F.
Bake the buns for about 45 minutes, or until golden brown.
Let stand for 5 minutes. Carefully invert onto a large platter or a large shallow baking pan, such as a jelly roll pan.
Spoon any syrup left in the pan over the buns. Pull apart and serve warm.
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