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The Bakery 100 · make it at home

Caramel pecan sticky buns

Overnight, 45 min hands-on · 12 buns

Soft brioche buns baked on top of brown sugar caramel and pecans, then flipped so the goo runs down the sides.

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The real one

You need

• Dough: 450 g all-purpose flour (3 2/3 cups)
• 60 g sugar (1/4 cup + 1 tbsp)
• 7 g instant yeast (2 1/4 tsp)
• 1 tsp salt
• 120 ml whole milk, warm (1/2 cup)
• 3 eggs
• 115 g soft unsalted butter (1 stick)
• Goo: 170 g butter (1 1/2 sticks)
• 200 g dark brown sugar (1 cup)
• 80 ml honey (1/3 cup)
• 80 ml heavy cream (1/3 cup)
• 1/2 tsp salt
• 150 g pecans (1 1/2 cups), toasted and chopped
• Filling: 100 g brown sugar (1/2 cup), 1 tbsp cinnamon, 40 g soft butter

How to make it

1. Dough (20 min, then overnight): Knead flour, sugar, yeast, salt, milk and eggs 5 minutes, then knead in the butter bit by bit for 8 minutes until glossy and smooth. Cover and refrigerate overnight (cold brioche is far easier to roll).
2. Goo (5 min): Melt butter, brown sugar, honey, cream and salt together, simmer 1 minute, and pour into a buttered 23 x 33 cm (9 x 13 in) pan. Scatter the pecans over it.
3. Roll and cut (15 min): Roll the cold dough to a 30 x 45 cm (12 x 18 in) rectangle. Spread with the soft butter and scatter the cinnamon sugar. Roll up from a long side and cut into 12 slices. Set them cut-side down on the goo.
4. Proof (1 hr 30 min): Cover and proof until doubled and touching, 1 1/2 to 2 hours. Heat the oven to 180C (350F).
5. Bake (30 to 35 min): Bake 30 to 35 minutes until deep golden and the goo is bubbling at the edges.
6. Flip (5 min): Wait 5 minutes, run a knife around the edge, put a tray on top and flip it over in one go. Scrape any pecans left in the pan back onto the buns.

Tips

• Flip while hot or the caramel sets in the pan.
• Put a tray under the pan in the oven in case the goo bubbles over.

Chef Amazing's own home version of sticky bun, in our words; not any bakery's recipe.