Pecan Sticky Buns seem so frivolous. I mean, who really needs a pan of ooey, gooey, hurt-your-teeth sweet sticky buns just hangin' out in their kitchen? Apparently, I do. For no apparent reason at all, in fact. I Just decided this recipe looked pretty on the cover of bon appetit and that I should make it. Done and done.
I actually botched this the first time I tried it. bon appetit made it sound really easy, "You don't need to be an expert baker to tackle the dough used to make all of these recipes. Sure, a yeasted dough can be intimidating. But this one's a dynamo - and it's easy to prepare." Yeahhhh.....right. Turns out, this recipe was time intensive and required a certain amount of preciseness that apparently was too much for me during my first go-round. I was left with a tough, non-risen ball of dough after many hours of chilling, rising, etc. Boo.
So, I tried again. I am nothing if not persistent. They just looked so pretty on that darn magazine cover that I couldn't give up. I paid much closer attention to the details the second time around and voila! Sticky buns! And, just as I was muttering under my breath that I would never make these stupid sticky buns again...who needs 'em...too much work....blah blah, the hubby and I took a bite each and POW! Sugary, gooey, doughy goodness!!! I mean, these are crazy good. They are a bit difficult, but who cares, just get in that kitchen of yours and give it a go. You will be so happy you did.
I recommend giving yourself a lot of time with this recipe for all the chilling and rising nonsense. And, read the recipe thoroughly before beginning. And, read this.
PECAN STICKY BUN RECIPE
(bon appetit)
Dough
2/3 c. whole milk5 tbl. sugar, divided
1 3/4 tsp. active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 c. unbleached all-purpose flour
1 tsp.
1/2 c. (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Heat milk in a small saucepan
over medium heat or in a microwave until an instant-read thermometer
registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1
Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until
yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine
remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer
fitted with a dough hook. Add milk mixture. With mixer running, add 1/2
cup room-temperature butter, 1 piece at a time, blending well between
additions. Mix on medium speed for 1 minute. Knead on medium-high speed
until dough is soft and silky, about 5 minutes.
If you don't have a stand
mixer, fit your food processor with the standard chopping or dough
blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food
processor. Pulse to blend. Add milk mixture; process until combined.
With processor running, add 1/2 cup room-temperature butter, 1 piece at a
time, blending well between additions. Process until dough is soft and
silky, 2–3 minutes longer. Dough will be sticky but should not be
greasy. If it is greasy, process for an additional 1–2 minutes.
Brush a medium bowl with some
melted butter; place dough in bowl. Brush top of dough with remaining
melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
Let dough rise in a warm,
draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours
if dough has been refrigerated).
Chill dough for 2 hours.
Topping
1 3/4 c. chopped pecans (about 8 ounces)1/2 c. (1 stick) unsalted butter
3/4 c. (packed) dark brown sugar
3/4 c. heavy cream
1/3 c. honey
1/4 tsp. kosher salt
1/4 tsp. finely grated orange zest (optional) (I didn't do this, though I am sure it would add a lovely depth of flavor.)
Preheat oven to 350°. Spread
out nuts on a rimmed baking sheet. Toast until fragrant and slightly
darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside
for buns.
Melt butter in a small heavy
saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and
orange zest, if using. Bring to a boil, reduce heat to medium, and
simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup
of glaze into baking pan, tilting to coat bottom and sides. Set aside
remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking
pan and let cool.
Buns
1/2 c. (1 stick) unsalted butter, room temperature1/2 c. (packed) dark brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/8 tsp. kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt
Using an electric mixer on
medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a
medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow this step-by-step guide for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can
be made 1 day ahead. Cover and chill buns and remaining glaze
separately. Store remaining pecans airtight at room temperature.
Loosely cover pan with plastic
wrap or a kitchen towel. Let buns rise in a warm, draft-free area until
doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has
been chilled overnight.
Arrange a rack in middle of
oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl.
Brush tops of buns with egg wash. Bake, rotating pan halfway through and
tenting with foil if browning too quickly, until buns are golden brown,
filling is bubbling, and an instant-read thermometer inserted into
center of buns registers 185°, about 50 minutes. Let cool for 5 minutes.
Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in
pan on a wire rack.
Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
