Pecan Sticky Buns
Posted by ataraktos on 2011-04-24
Decided to try my hand at sticky buns this weekend. I used to really love those store bought pecan spins (though they weren't sticky buns, exactly) ... these turned out ok and I will definitely make them again, with some adjustments (see notes)
- 2/3 cup soymilk
- 1/4 cup orange juice concentrate (original called for apple juice concentrate, I didn't have any.)
- 4 tsp oil
- 1 1/2 tsp yeast
- 1/4 tsp salt
- 1 1/4 cups bread flour
- 1 1/4 cups whole wheat flour
- 2/3 cup chopped pecan pieces
- 1/2 cup maple syrup
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp oil
- ~ 1/4 cup finely chopped pecans
- Heat soymilk to scalding in the microwave.
- Add frozen juice concetrate - to cool enough for yeast.
- Mix in yeast and oil.
- Combine flours and salt
- Add wet mix to dry, knead to form a dough.
- Let rise about an hour in a warm place, covered oiled bowl, all that.
- Punch down, roll out to about 8" * 15".
- Combine brown sugar and cinnamon.
- Coat dough with teaspoon of oil. Cover with sugar mix (leaving about half an inch of dough uncovered along a short side.
- Sprinkle on finely chopped nuts.
- Pour maple syrup in bottom of 9 inch round pan. Pour in remaining pecans.
- Roll up dough, starting on a short side, pinch and seal dough.
- Cut into 10 rolls.
- Place rolls in pan, not touching.
- Let rest 10 minutes.
- Bake in preheat to 350 degrees oven for 20 minutes.
- This cooking time and temperature were way off for me. I had to cook an additional 10 minutes at 425. (This including oven heating back up time.)
- I also think these could benefit from a bit of a second rise. Mine went into the oven not touching each other and came out that way. However, I did roll up from the long side (woops), so maybe if I hadn't done that, they would have been "fatter" to start with.
- Next time I'll add some sugar to the dough. (Pecan spins dough was slightly sweet, if I remember correctly.)
- I'll also double the recipe, in an effort to get a better knead from my bread machine.
- I'd like the dough to be a little softer ... I'll double the oil and maybe cook longer at 350 degrees instead of bumping up to 425 (that was a salvage effort, anyway.)
Modified from this recipe.