STICKY PECAN + CINNAMON BUNS 8

To say these are PHENOMENAL is a massive understatement.

I was told by my top 2 regular taste testers that these buns were the “best thing you’ve ever cooked, ever”….

Sometimes when words don’t cut it, pictures do. This is one of those times. I really think the pictures capture the YUM-FACTOR better than anything I write will…..

What I will say/write, however, is that although these are not DIFFICULT to make, due to the dough needing to rest and a few other things, they are quite time consuming….. but absolutely worth it!

ENJOY!

INGREDIENTS

THE DOUGH

• 450g bread/pizza flour
• 50g caster sugar
• 1 tsp table salt
• 90g butter
• 2 eggs
• 150ml milk
• 2 tsp dried yeast

THE BUN FILLING

• 2 1/2 tsp ground cinnamon
• 100g raw sugar (brown sugar is fine)
• 120g pecan nuts

THE STICKY TOPPING

• 140g butter
• 140ml maple syrup
• 50g raw sugar (brown sugar is fine)
• 100g pecan nuts

METHOD

THE DOUGH

1. You will need 2 large mixing bowls for the buns. One to mix ingredients and the other to rest the dough. In the first bowl sift your flour, add in the sugar and salt and mix.

2. Chop the butter into approx 1cm squares and then add to the flour mix. Rub the butter through the flour mix until completely incorporated. You’re looking for a rough sandy texture (see picture).

3. Beat the 2 eggs with a fork and add this, along with the milk and yeast to the mixture. Mix all together.

4. Transfer dough to kitchenaid (or similar) to be kneaded for about 8 – 10 minutes. You want to dough to be very smooth and bounce back when pushed down.

5. Place dough in second mixing bowl to rest for about an hour and a half. Cover this bowl in glad wrap. Place in the sun/warm spot.

THE BUN FILLING

1. Place all ingredients into a food processor and blitz until sand consistency is achieved, Filling is ready. Divide into 2 small bowls for later.

THE DOUGH – PART 2 + THE STICKY TOPPING

1. After the dough has rested… and risen hopefully! Knead with your hands for about 5 minutes.

2. Cut the kneaded ball into 2. Roll each part out into a large rectangle – about 30 x 40 cm, about 2-3mm thick.

3. Melt the topping butter. Generously slather each rectangle in melted butter. Scatter the bun filling all over each rectangle (half quantity per rectangle). Press into the dough using a rolling pin.

4. Roll each rectangle from the long ended side as TIGHTLY as possible. Take your time. Go slowly, there is NO RUSH. Cut each of your 2 logs into 8 parts i.e. cut each log in half. Each half in half. Each quarter in half.

5. Line 2 trays (mine were 30 x 35 cm and about 5cm deep) with non stick baking paper. Mix the remaining butter (the butter left over from melting at the section’s step 3) with the maple syrup and sugar. Divide in two and pour into each of your trays. Add half the pecans, roughly chopped, to each tray and mix together with butter/syrup.

6. Stand rolls on top of syrupy base ensuring that lots of syrup and nuts are stacked under each roll (the underside, once cooked, is going to be the up side!)

7. Place into preheated 180 deg cel oven for about 25 minutes or until buns appear dark golden. Take out of oven, flip upside down (so sticky goodness is on top) and serve!

YUMMMMMMMMY!!!!