jump to navigation

Pecan Stickiest Buns

Blog post by Renee.

Prepare for a sugar and butter explosion. These sticky buns go all the way and I’m sure glad they do!

The sweet yeast dough came together easily in my mixer, although again I think the editor missed something. The dough recipe is on the Bakery Crumb Buns page and it says to prepare through step 5. However, step 5 is the beginning of making the crumb topping. I’m assuming he meant through step 4.

My dough mixed together easily but took forever to rise. Again. What is going on? When I tested the active dry yeast, it was good, but in every recipe I used it in it takes forever for my dough to rise. This recipe has made an instant yeast user out of me! I will now be using Phyl’s yeast equivalents and substituting instant yeast.

I rolled the dough out on a floured board and spread my butter, brown sugar, cinnamon, and pecan filling on top. I was supposed to spread the pecans on top, but I absentmindedly added them to the filling bowl. I am such a distracted baker! I’m amazed anything turns out.

I jelly-rolled the dough and cut the buns.

I lined my pan with foil (very important especially if you want an easy clean up) and spread the sticky bun mixture on the bottom. The mixture includes butter, brown sugar, corn syrup, and pecans. Be kind to your guest, just don’t tell them how much sugar and butter go into these buns. Let them just enjoy without worrying about calories.

I lined the buns up and let them rise. Again it took, forever! I was finally fed up after 2 hours and popped them in the oven.

Here they are still bubbling fresh out of the oven. I let them cool for 10 minutes and then flipped them over onto a cutting board.

Wow. These were fantastic. Mine were more dense as I know my dough didn’t rise as much as it should have, but the flavor was great and they were eaten up in no time. Be sure to make these when you have guests, you don’t want a whole pan around with just yourself in the house. They’re just too tempting.

Comments»

1. Stephanie - March 6, 2011

I have been baking lots of yeast based items this year – experimenting with croissant dough mostly – and I can tell you that the ambient temperature has a major effect on rising time. One of my books – notes that at 65 degrees rising time will more than double from say 72 degrees. I dont know what your kitchen temp is like, but that might be why the rise is slow. I just leave lots of extra time or kind of jury rig a proofing box using hot water in a pan in my (off) oven

2. Anne Marie - November 20, 2010

They look delicious.

3. gaaarp - November 17, 2010

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: