Pecan Sticky Buns

Name: Pecan Sticky Buns
Ingredients: Dough:; 125 ml (1/2 cup) granulated sugar; 1 x 10g sachet instant yeast; 60 ml (1/4 cup) warm water; 1 egg; 250 ml (1 cup) warm milk; 80 g butter, melted; 2,5 ml (1/2 teaspoon) salt; 4 cups cake flour; Filling:; Melted butter; 45 ml (3 tablespoons) sugar; 5 ml (1 teaspoon) cinnamon; 125 ml (1/2 cup) pecans, chopped; Glaze:; 1 cup brown sugar; 30 ml (2 tablespoons) water; 60 ml (4 tablespoons) butter; 45 ml (3 tablespoons) syrup; 250 ml (1 cup) pecan nuts, chopped

These buns are sinfully good and they freeze exceptionally well – that is if there are any left over.

Published 27 May 2023

Method

Preheat oven to 200 ºC (400 ºF). Grease 24 muffin cups.
Mix sugar and yeast in a large mixing bowl. Add the water. Stir until dissolved. Blend egg, milk and butter and add with the salt to the yeast mixture. Add the flour and mix to a dough. Cover and set aside in a warm place until double in size, about 1 hour.
Make the glaze. Combine the brown sugar, water, butter and syrup in a saucepan and bring to the boil. Cook for 3 minutes, stirring continuously. Remove from heat and divide the glaze between the 24 muffin cups. Sprinkle some nuts into each muffin cup.
Punch the dough down and divide the dough in half. Roll one half of the dough on a lightly floured surface into a 24 x 35 m rectangle. Brush with melted butter and sprinkle with sugar and cinnamon. Scatter half the chopped pecans over the surface. Starting with the 24 cm side, roll up the dough tightly, pressing the edges to seal. Cut the roll into 12 equal slices. Place one slice into each muffin cup. Repeat with the remaining dough. Cover loosely and set aside in a warm place until double in size, about 1 hour.