RECIPE 8.15
PECAN STICKY BUNS
Sweet dough filled with a cinnamon-and-nut filling
and a sticky topping is one of the most popular forms of sweet dough
preparations. Almost any sweet dough can be used to form the dough for
this pastry, including Sweet Bun Dough (page 244) or Brioche (page 246).
The dough in this formula is rich and buttery. Buttermilk, lemon zest
and lemon juice give it a pleasant tang to contrast with the gooey
filling.
Yield: 12 to 15 Buns
Method: Straight dough
Fermentation: 1 to 2 hours. Bench rest, 10 minutes.
Proofing: 20 minutes.
Yield: 12 to 15 Buns
Method: Straight dough
Fermentation: 1 to 2 hours. Bench rest, 10 minutes.
Proofing: 20 minutes.
Dough:
Active dry yeast
1 oz.
30 g
6.25%
Granulated sugar
2 oz.
60 g
12.5%
Milk
0.5 fl. oz.
15 ml
3%
Buttermilk
5.5 fl. oz.
163 ml
34%
Vanilla extract
0.15 fl. oz. (1 tsp.)
5 ml
1%
Lemon zest, grated
0.2 oz. (1 Tbsp.)
6 g
1.25%
Lemon juice
0.15 fl. oz. (1 tsp.)
5 ml
1%
Egg yolks
1.2 oz. (2 yolks)
36 g
8%
Salt
0.4 oz. (2 tsp.)
12 g
2.5%
All-purpose flour
1 lb.
480 g
100%
Unsalted butter, very soft
8 oz.
240 g
50%
Total dough weight:
2 lb. 3 oz.
1052 g
219%
Topping:
Honey
3 fl. oz.
90 ml
Brown sugar
3 oz.
90 g
Pecans, chopped
2 oz.
60 g
Filling:
Cinnamon
0.07 oz. (1 tsp.)
2 g
Pecans, chopped
3 oz.
90 g
Brown sugar
4 oz.
120 g
Unsalted butter, melted
3 oz.
90 g
Active dry yeast
1 oz.
30 g
6.25%
Granulated sugar
2 oz.
60 g
12.5%
Milk
0.5 fl. oz.
15 ml
3%
Buttermilk
5.5 fl. oz.
163 ml
34%
Vanilla extract
0.15 fl. oz. (1 tsp.)
5 ml
1%
Lemon zest, grated
0.2 oz. (1 Tbsp.)
6 g
1.25%
Lemon juice
0.15 fl. oz. (1 tsp.)
5 ml
1%
Egg yolks
1.2 oz. (2 yolks)
36 g
8%
Salt
0.4 oz. (2 tsp.)
12 g
2.5%
All-purpose flour
1 lb.
480 g
100%
Unsalted butter, very soft
8 oz.
240 g
50%
Total dough weight:
2 lb. 3 oz.
1052 g
219%
Topping:
Honey
3 fl. oz.
90 ml
Brown sugar
3 oz.
90 g
Pecans, chopped
2 oz.
60 g
Filling:
Cinnamon
0.07 oz. (1 tsp.)
2 g
Pecans, chopped
3 oz.
90 g
Brown sugar
4 oz.
120 g
Unsalted butter, melted
3 oz.
90 g
- 1 To make the dough, stir the yeast, sugar and milk together in a small bowl. Set aside.
- 2 Stir the buttermilk, vanilla, lemon zest and lemon juice together and add to the yeast mixture.
- 3 Add the egg yolks, salt, flour and butter to the liquid mixture. Knead until the butter is evenly distributed and the dough is smooth and fully developed, approximately 6 minutes. Cover and ferment until doubled.
- 4 Prepare the topping and filling mixtures while the dough is fermenting. To make the topping, cream the honey and sugar together. Stir in the pecans. This mixture will be very stiff. To make the filling, stir the cinnamon, pecans and sugar together.
- 5 Lightly grease muffin cups, then distribute the topping mixture evenly, about 1 tablespoon (15 milliliters) per muffin cup. Set the pans aside at room temperature until the dough is ready.
- 6 Punch down the dough and bench rest 10 minutes. Roll out the dough into a rectangle measuring 12 inches × 18 inches (30 centimeters × 45 centimeters) and approximately ¼ inch (6 millimeters) thick. Brush with the melted butter and top evenly with the filling mixture.
- 7 Starting with either long edge, roll up the dough. Cut into slices about ¾ to 1 inch (1.8 to 2.5 centimeters) thick. Place a slice in each muffin cup over the topping.
- 8 Proof the buns until doubled, approximately 20 minutes. Bake at 325°F (160°C) until very brown, approximately 25 minutes. Immediately invert the muffin pans onto paper-lined sheet pans to let the buns and their topping slide out.
Approximate values per bun: Calories 480, Total fat 26 g, Saturated fat 11 g, Cholesterol 75 mg, Sodium 100 mg, Total carbohydrates 55 g, Protein 5 g, Vitamin A 15%, Iron 15%