Pecan Honey Sticky Buns

Name: Pecan Honey Sticky Buns
Prep time: 20 min
Cook time: 30 min
Yield: 9 people
Ingredients: 1.5 tablespoon flour; 1.5 tablespoon milk; 1.5 tablespoon water; 2.5 teaspoon instant dry yeast; 1/2 cup lukewarm milk; 3 cups all purpose flour; 3/4 teaspoon salt; 3 tablespoon granulated sugar; 3 tablespoon water; 2 eggs room temperature; 3.5 tablespoon butter, softened; 5 tablespoon butter, melted and cooled slightly; 1/2 cup dark brown sugar; 2.5 teaspoon cinnamon powder; 1/2 cup unsalted butter; 1/2 cup packed dark brown sugar; 3 tablespoon honey; 1 cup toasted pecans, chopped

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Servings
9 people
Calories
619 kcal
Course
Breakfast
Cuisine
American

Pecan Honey Sticky Buns

Gavin Ward

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These sticky buns are incredible. So delicious they are worth every calorie. And they come together so easily too! Recipe by the amazing Joshua Weissman

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Ingredients

Servings

For the tang zhong

1.5 tablespoon flour 15g
1.5 tablespoon milk 20g
1.5 tablespoon water 20g

For the dough:

2.5 teaspoon instant dry yeast 9g
1/2 cup lukewarm milk 120ml around 98F, 37C
3 cups all purpose flour 443g
3/4 teaspoon salt 2g
3 tablespoon granulated sugar 44
3 tablespoon water 55g
2 eggs room temperature
3.5 tablespoon butter, softened 50g

For the filling:

5 tablespoon butter, melted and cooled slightly 70g
1/2 cup dark brown sugar 115g
2.5 teaspoon cinnamon powder 5g

For the glaze:

1/2 cup unsalted butter 115g
1/2 cup packed dark brown sugar 115g
3 tablespoon honey 51g
1 cup toasted pecans, chopped 140g

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Instructions

For the tang zhong:

Combine the equal amounts flour, milk and water for the tang zhong into a small pan and whisk over medium heat till it comes together like clay. Set aside.

For the dough:

While you are making your tang zhong, whisk the yeast into the lukewarm milk with a fork and let stand for 10 minutes.
In a stand mixer bowl whisk together the flour, salt, and sugar, then attach the dough hook and add the yeast and milk mixture, plus the water, the tangzhong, and the eggs. Mix for 6 minutes on medium low speed, the mixture will be smooth.
Add the softened butter, a tablespoon at a time, waiting for each tablespoon to incorporate before adding the next. Once the butter has mixed in, continue to mix for 5 minutes.
Remove dough from mixer, shape into a ball and allow to rise in lightly greased bowl for 1.5 hrs or until doubled.
After this resting period, punch down dough, then spread slightly on a lightly floured surface, covered with damp towel, for 10 minutes. Meanwhile, make the glaze (next set of instructions)

For the glaze:

Combine the butter, brown sugar, and honey in a small pan over medium heat until sugar has melted. Set aside to cool slightly, then into a lightly greased 9”x9” pan, pour the glaze, and sprinkle pecans on top of it.
After the 10 min dough rest, roll dough to rectangle measuring around 20 “ long, 10“ wide and 1/4” thick, brush the surface of the dough with the melted cool butter and prepare the filling.

For the filling and assembling:

Mix brown sugar with cinnamon, then sprinkle onto buttered dough rectangle, leaving 1/4” border on all sides.
Tightly roll dough from bottom up, sealing lightly to form a tight tube. Use a serrated knife to cut into 9 even pieces, each about two inches long, and arrange in 3 rows of 3 on top of the pecan glaze.
Cover with damp towel and allow to rise at room temperature for 45-60 minutes or until doubled, or overnight in the fridge. If baking straight away, preheat oven to 350F (180C).
Bake for 30-35 minutes or until tops are golden brown and filling is bubbling.
Remove from oven and allow to cool for 5-7 minutes, then loosen buns around edges, and invert pan onto serving tray, so that the pecan glaze is now on top. Enjoy warm!