Top Pecan Buns With A Sticky, Sweet Glaze

During the Lenten season, seafood options always seem to be far too few. We’ve decided to feature at least one seafood or vegetarian option to have you fully satisfied and prepare for your fast. As always, we don’t skimp on the sweet, so look out for an indulgent treat every week!

PECAN STICKY BUNS

Carnival 2019 is officially behind us. What can help us wipe the tears from our post-carnival depression? Some sweet and indulgent treats, of course! These pecan sticky buns will provide a bit of comfort while the sweet Soca music fades in the background.

Yields12 Servings
Total Time1 hr 5 mins
INGREDIENTS
For dough
 ¾ cup warm whole milk
 4 ounces butter, softened
 2 eggs
 4 cups all-purpose flour, plus more for rolling
 1 tablespoon plus ½ teaspoon instant yeast
 ½ cup granulated sugar
 1 teaspoon salt
For filling
 1 cup brown sugar
 3 teaspoons cinnamon
For glaze
 1 cup granulated sugar
 2 tablespoons water
 ¼ cup heavy cream
 2 ounces butter
 1 cup pecans, chopped and toasted
DIRECTIONS
1

In the bowl of a stand mixer* fitted with a dough hook attachment, add milk, butter and eggs. Stir on low speed to combine.

2

In a separate large bowl, whisk together flour, sugar, salt and yeast. Add to the wet, and slowly mix.

3

Increase to medium speed and knead for 5 minutes, or until the dough pulls away from the bowl.

4

Form the dough into a ball and place into a greased bowl. Cover and allow to rise for 1 hour.

5

In a medium-sized bowl, whisk together brown sugar and cinnamon; set aside.

6

Once the dough has risen, dump the dough onto a floured surface. Using a rolling pin, roll the dough into a rectangle, about ¼-inch thick.

7

Sprinkle cinnamon-sugar onto the dough. Gently, roll the dough onto itself, to form a long cylinder. Using a knife, cut the log into 12 equal pieces and place each piece, side by side onto a greased baking dish.

8

Cover and allow to rise for 15 minutes.

9

Preheat the oven to 350°F.

10

In a saucepan over medium heat, combine sugar and water. Allow the mixture to boil until it begins to turn light brown in colour. Stir the mixture and add the heavy cream, butter. Boil for one minute while stirring. Remove from heat and add pecans; set aside.

11

Place the risen buns into the oven and bake for 15 minutes.

12

Remove buns from the oven, top with pecan glaze and continue to bake for 10 minutes, or until golden-brown. Serve warm.

*If you don’t have a stand mixer, use a large bowl and wooden spoon to combine the ingredients and gently knead by hand until dough is smooth.

Ingredients

For dough
 ¾ cup warm whole milk
 4 ounces butter, softened
 2 eggs
 4 cups all-purpose flour, plus more for rolling
 1 tablespoon plus ½ teaspoon instant yeast
 ½ cup granulated sugar
 1 teaspoon salt
For filling
 1 cup brown sugar
 3 teaspoons cinnamon
For glaze
 1 cup granulated sugar
 2 tablespoons water
 ¼ cup heavy cream
 2 ounces butter
 1 cup pecans, chopped and toasted

Directions

1

In the bowl of a stand mixer* fitted with a dough hook attachment, add milk, butter and eggs. Stir on low speed to combine.

2

In a separate large bowl, whisk together flour, sugar, salt and yeast. Add to the wet, and slowly mix.

3

Increase to medium speed and knead for 5 minutes, or until the dough pulls away from the bowl.

4

Form the dough into a ball and place into a greased bowl. Cover and allow to rise for 1 hour.

5

In a medium-sized bowl, whisk together brown sugar and cinnamon; set aside.

6

Once the dough has risen, dump the dough onto a floured surface. Using a rolling pin, roll the dough into a rectangle, about ¼-inch thick.

7

Sprinkle cinnamon-sugar onto the dough. Gently, roll the dough onto itself, to form a long cylinder. Using a knife, cut the log into 12 equal pieces and place each piece, side by side onto a greased baking dish.

8

Cover and allow to rise for 15 minutes.

9

Preheat the oven to 350°F.

10

In a saucepan over medium heat, combine sugar and water. Allow the mixture to boil until it begins to turn light brown in colour. Stir the mixture and add the heavy cream, butter. Boil for one minute while stirring. Remove from heat and add pecans; set aside.

11

Place the risen buns into the oven and bake for 15 minutes.

12

Remove buns from the oven, top with pecan glaze and continue to bake for 10 minutes, or until golden-brown. Serve warm.

Pecan Sticky Buns
Emily Narayansingh

Emily Narayansingh is a Culinary Institute of America alum, cook and food blogger. She is passionate about creating custom desserts, in an effort to highlight the natural bounty and culture of Trinidad and Tobago.

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