Description
Indulgent Southern Big Fat Pecan Sticky Buns bring comfort and warmth to lazy weekend mornings with their gooey caramel and crunchy pecans. Sweet dough wrapped in rich, buttery sauce promises a delectable breakfast experience you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 4 cups (500 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed
- 1 cup (200 g) brown sugar, packed
- 1 cup (120 g) pecan halves
- ½ cup (115 g) unsalted butter
Leavening and Binding Ingredients:
- 2 large eggs, room temperature
- 2 ¼ teaspoons (1 packet) active dry yeast
Seasoning and Flavor Enhancers:
- ¼ cup (60 g) granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ cup (60 ml) heavy cream
- ½ teaspoon vanilla extract
- ¼ cup (60 g) unsalted butter, melted
- ½ cup (115 g) unsalted butter, softened
Instructions
- Activate the yeast by gently blending warm milk, melted butter, and sugar in a spacious mixing vessel. Allow the yeast to bloom and become frothy, indicating its readiness.
- Incorporate salt and eggs into the liquid mixture, creating a smooth base. Gradually fold in flour, transforming the ingredients into a cohesive dough through gentle mixing.
- Transfer the developing dough onto a lightly dusted work surface. Knead methodically, developing gluten strands and creating a supple, elastic texture that springs back when touched.
- Nestle the dough into a generously oiled bowl, ensuring complete surface coverage. Drape a clean kitchen towel over the container, positioning it in a draft-free, warm environment to encourage robust rising.
- Monitor the dough’s expansion, allowing it to roughly double in volume. This fermentation process develops complex flavors and creates a light, airy foundation for the sticky buns.
Notes
- Activate yeast properly by ensuring milk temperature is between 100-110°F to create the perfect rising environment without killing the active cultures.
- Select high-quality butter and fresh eggs at room temperature for smoother dough consistency and enhanced flavor development.
- Knead dough until windowpane test passes, which means stretching a small piece becomes translucent without tearing, indicating gluten has developed correctly.
- For gluten-free adaptation, replace wheat flour with a combination of almond and rice flour, adding xanthan gum to improve texture and binding.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg