From the Kitchen of The Jaded Fork
Pecan Sticky Buns is one of our favorite go-to recipes for feeding a crowd an impressive breakfast. A single batch can make more than a dozen and you don’t need any special equipment you don’t already own. Skip the donuts and pancakes; your guests will talk about this ooey-gooey breakfast for years to come.
Pecan Sticky Buns
Yield: 12-15 buns
1 ounce active dry yeast
2 ounces granulated sugar
0.5 fluid ounces milk
5.5 fluid ounces buttermilk
1 teaspoon vanilla extract
2 egg yolks
2 teaspoons salt
1 pound all-purpose flour
8 ounces unsalted butter (very soft)
3 fluid ounces honey
3 ounces raw sugar
2 ounces pecans (chopped)
1 teaspoon cinnamon
4 ounces brown sugar
3 ounces unsalted butter (melted)
• To make the dough: stir the yeast, sugar and milk together in a small bowl. Set aside.
• Stir the buttermilk, vanilla and egg yolks together and add to the yeast mixture.
• In the bowl of a mixer fitted with a dough hook, dump the yeast mixture. On top of the wet ingredients, add the salt, all-purpose flour and soft butter.
• Turn on the mixer (do not go above the second speed when making bread) and allow the dough to form. Knead the dough in the mixer until smooth, approximately 6 minutes.
• Cover the dough with plastic wrap and allow it to ferment until doubled in size.
• Prepare the topping by mixing the honey and raw sugar together in a bowl. Add the pecans and stir.
• Prepare the pans by spraying the wells of the muffin pan heavily with pan spray (no muffin liners). Scoop a tablespoon of the topping into the bottom of each well.
• Prepare the filling by mixing the cinnamon and brown sugar together in a small bowl.
• Once the dough has doubled, roll it into a large rectangle (about ¼ inch thick).
• Brush the dough with 3 ounces of melted butter. Then sprinkle the filling mixture. Now evenly distribute the chopped pecans.
• Roll the dough up tightly into a snake like you would when making cinnamon rolls.
• Use a large serrated knife to gently cut ¾ inch slices. Place one in each well over the topping.
• Proof the buns until doubled, approximately 20 minutes.
• Bake at 325 degrees Fahrenheit until very brown, about 25 minutes.
• Immediately invert the pans onto foil and allow to cool.