Giant Maple Pecan Pretzel Sticky Bun

• कुल समय: 2 hours 12 minutes

सामग्री

Heaven indeed ✨ Recipe below OR comment ‘BUN’ to get the recipe sent to you 🤎

Dough:

3/4 cup (180ml) warm milk (~110F)

2 1/2 tsp (8g) active dry yeast

1 egg, room temp

1/3 cup (76g) salted butter, very softened

1/4 cup (50g) granulated sugar

2 1/2 cups (315g) bread flour

1/2 tsp (3g) salt

Maple Pecan Topping:

1 cup (120g) chopped pecans

1/2 cup (120g) brown sugar

1/4 cup (80g) maple syrup

1/4 cup (58g) salted butter, melted

2 tbsp (30ml) milk, room temp

1/4 tsp (2g) salt

Filling:

1/2 cup (120g) brown sugar

1/4 cup (58g) salted butter, softened

1 tbsp (8g) cinnamon

Pretzel Crust:

1/4 cup (60ml) boiling water

2 tbsp (35g) baking soda

Flaky sea salt

निर्देश

Dough: Pour warm milk into a large bowl. Add 1 tbsp (12.5g) of the sugar & sprinkle yeast on top. Stir & rest 3-5 mins, until frothy.

Add the egg, butter & the rest of sugar. Mix to combine.

Add in the flour & salt; mix until barely combined. Rest 5 mins.

Pour the mixture onto a floured surface & knead w/ your hands (or stand mixer) for 5-7 mins, until elastic & smooth.

Place dough into a greased large bowl. Cover & rise in a warm temp for 30 mins, or until doubled.

Grease a 9” round springform or cake pan w/ butter; line w/ parchment paper.

Topping: Evenly spread the pecans in the pan. Mix together the rest of the ingredients in a bowl; pour all over pecans.

Filling: Mix together the ingredients in a bowl, until combined.

Once doubled, turn the dough onto a floured surface & roll out into a 15x12” rectangle. Spread the cinnamon filling across the surface.

Cut the dough into 6, 2” wide strips. Roll up one strip & place it in the center of the pan on top of the pecans. Coil the remaining 5 strips around the center roll.

Loosely cover & proof in a warm temp for 45 mins, until puffy.

Preheat oven to 350F.

Once proofed, mix together the boiling water & baking soda. Generously brush on top of the sticky bun (creates pretzel crust/taste).

Bake at 350F for 30-35 mins, until golden. Cool for 10 mins.

Then, carefully invert the sticky bun onto a serving plate.

Garnish w/ flaky sea salt; slice & serve warn.

Enjoy!