- December 22, 2014 at 12:23 am #350502
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.
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.
Pour into the buttered baking pan.
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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