Pecan Sticky Buns

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Pecan Sticky Buns


For the dough
500 g./1 lb. strong plain flour
1 teaspoon salt
100 g./2 oz. caster sugar
1 teaspoon ground cinnamon (optional)
20 g./3/4 oz. fresh yeast or 2 teaspoons dried yeast
1 eggs, beaten
85 g./3 oz. butter, softened
150 – 225 ml./5-7 fl. oz. milk, scalded and cooled

For the filling
55 g./2 oz caster sugar
1 teaspoon ground cinnamon
100 g./3 1/2 oz. pecan nuts, chopped
50g butter

For the tin
85 g./8 oz. unsalted butter
85 g./6 oz. light brown sugar
100 g./7 oz. whole pecan nuts


  1. Scald the milk and then add the butter. Cool to body temperature.
  2. Sieve the flour, salt, sugar and cinnamon into a large bowl. Make a well in the centre.
  3. Cream the yeast with 2 tablespoons of warm water and pour into the well.
  4. Put the egg into the well then stir in with enough milk to make a soft dough (start with only ½).
  5. Turn the dough onto the work surface and knead for 10-15 minutes or until the dough becomes soft and elastic. Add additional flour if the dough is too sticky to knead.
  6. Place the dough into an oiled bowl and covered with oiled cling film. Allow to rise in a warm place until doubled in bulk, about 1 hour.
  7. Turn the edges of the dough into the middle to deflate the dough then knead for 1 minute. Return to the oiled bowl, cover and allow to rise again until doubled, about 30 minutes.
  8. For the filling mix together the sugar, cinnamon, butter and the nuts. Set aside.
  9. Prepare 1x 23 cm/9” by spreading with the butter. Sprinkle with the sugar and the nuts.
  10. Carefully lift the dough out of the bowl and place onto the table. Roll into a rectangle 25 cm x 35 cm. This will also knock back the dough and deflate any large air bubbles.
  11. Brush the rectangle with the filling. Roll lightly with a rolling pin to press in the filling.
  12. Roll from one of the long ends into a tight log. Pinch the edge to secure. (The log can be frozen at this point for up to one month.) Trim the edge pieces.
  13. Cut the log into 8 equal pieces. Place one piece in the centre of each tin then place the remaining 7 pieces around the edge. Cover with oiled cling film and allow to prove until risen by half again.
  14. Pre-heat the oven to 180°C/350° F/Gas mark 4.
  15. Bake the buns in the oven for 35-40 minutes or until golden brown.
  16. Remove from the oven and immediately turn onto a serving dish. Allow to cool until just warm. Serve on the day of making.

Author: Leiths Teachers


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