Empty My Fridge
Maple Pecan Sticky Buns
Ingredients
- Milk1 ¼ cups
- Sugar⅔ cups
- Yeast1
- Butter · softened1 ¼ cups
- Egg2
- Salt¾ tsp
- Bread flour4
- Olive oil2 tsp
- Pecan · chopped2 cups
- Brown sugar1.17 cups
- Maple syrup¼ cups
- Cinnamon · ground2 tsp
Instructions
- Whisk the warm milk, 2 tablespoons of sugar and the yeast in a stand mixer bowl and let it sit about 5 minutes until foamy.
- On medium speed, beat in the remaining sugar (½ cup / 100g) and the softened butter until slightly broken up. Add the eggs and salt and beat until combined.
- With the mixer on low, add the flour 1 cup at a time, fully incorporating each addition. After 4 cups, add the last ½ cup and beat about 3 minutes until the dough pulls away from the sides. If it sticks to the sides, add flour 1 tablespoon at a time until it is kneadable.
- Knead for 5 minutes by mixer or by hand on a lightly floured surface, adding up to 1 teaspoon flour only if very sticky. The dough is ready when it is soft, smooth and elastic, springs back when poked slowly, and passes the windowpane test (a thin stretch lets light through without tearing).
- Grease a large bowl, add the dough and turn to coat. Cover and let rise in a warm place for about 2 hours, until doubled.
- Grease a 9×13-inch pan and spread the chopped pecans evenly in it. Melt the topping butter, brown sugar, milk, maple syrup and ¼ tsp salt over medium heat, stir until melted, then simmer 2 minutes, stirring occasionally. Remove from heat, whisk briefly and pour over the pecans.
- Punch down the dough and roll it on a lightly floured surface into a 12×18-inch rectangle, smooth and evenly thick. If it keeps shrinking, cover and rest it 10 minutes, then continue.
- Spread the softened butter over the dough. Mix the brown sugar and cinnamon and sprinkle evenly over the butter.
- Roll the dough tightly into an 18-inch log, tucking any spilled filling on top. Cut into 12 even rolls about 1.5 inches wide and arrange them in the pan over the pecan topping.
- Cover tightly and let rise until puffy, about 30–45 minutes.
- Preheat oven to 350°F (177°C). Bake 25–28 minutes until golden on top, tenting with foil halfway through if browning too fast. The internal temperature should be about 195–200°F (91–93°C).
- Cool in the pan on a rack for 5 minutes, then carefully invert onto a large platter and serve warm.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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