STICKY STICKY BUNS (PECAN STICKY BUNS)

• porzioni: 12 Buns

Ingredienti

BRIOCHE DOUGH (12 BUNS)

236 gm unbleached all-purpose flour

255 gm bread flour

7 gm (1 package) active dry yeast

61.5 gm sugar

10 gm kosher salt

90 gm cold water

4 eggs

16 ½ Tbsp (232 gm) unsalted butter, at room temperature, cut into 10 to 12 pieces

GOO

18 Tbsp (255 gm) unsalted butter

495 gm packed light brown sugar

172 gm honey

120 gm heavy cream

120 gm water

2 gm kosher salt

FILLING

82.5 gm light brown sugar

75 gm granulated sugar

¼ tsp. ground cinnamon

150 gm  pecan halves, toasted and chopped, divided!

Istruzioni

TO MAKE THE DOUGH

In a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all of the ingredients have come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to make sure all of the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

Switch from the dough hook to the roller (Ankarsrum specific instructions).

On low speed, add the butter one piece at a time, mixing after each addition until it disappears into the dough. Then, continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all of the butter to be mixed thoroughly into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speed to medium and beat for another 15 minutes, or until the dough becomes sticky, soft, and somewhat shiny. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Then, turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it: it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in one piece.

Place the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight. At this point, you can freeze the dough in an airtight container for up to 1 week.

TO TOAST THE PECANS

Spread the nuts on a rimmed baking sheet and place in a preheated 350-degree-F oven for 8 to 10 minutes, or until they are fragrant and have taken on a golden brown color.

To make sure they are ready, bite into a nut. For almonds and hazelnuts (which tend to require longer toasting), the interior should be medium brown. For walnuts and pecans (which toast more quickly), the interior should be light brown.

In general, the firmer the nut, the longer it should be toasted to bring out its full flavor.

TO MAKE THE GOO

In a medium saucepan, melt the butter over medium heat.

Whisk in the brown sugar until the sugar dissolves.

Remove from the heat and whisk in the honey, cream, water, and salt.

Let cool for about 30 minutes, or until cooled to room temperature.

You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

TO MAKE THE ROLLS

On a floured work surface, roll out the dough into a rectangle about 16 by 18 inches and ¼ inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a long side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans (75 gm). Sprinkle this mixture evenly over the entire surface of the dough. Starting from the long side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Even off the ends by trimming about ¼ inch from either side.

Use a bench scraper or a chef’s knife to cut the roll into 12 equal pieces, each about 1½ inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)

Pour the two thirds of the goo (approx. 480 gm) into a 9-by-13-inch baking dish AND one third of the goo (approx 380 gm) into a 9 inch round cake pan covering the bottom evenly. Sprinkle the remaining pecans evenly over the surfaces (50 gm in 9 X 13 pan and 25 gm in round pan). Place the buns, a cut side down and evenly spaced, 2-by-4 inches, in the baking dishes. Cover with plastic wrap and place in a warm spot to proof for about 2 hours, or until the dough is puffy, pillowy, and soft and the buns are touching.

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

Bake for 35 to 45 minutes, or until golden brown. I typically find 35 min. is adequate.

Let cool in the dish on a wire rack for 20 to 30 minutes.

One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking.

They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325-degree-F oven for 6 to 8 minutes before serving.

Chang, Joanne. Flour: A Baker's Collection of Spectacular Recipes (p. 86). (Function). Kindle Edition.

Note

Recipe recommended by Adriana at Crumby Data

Chang, Joanne. Flour: A Baker's Collection of Spectacular Recipes (pp. 85-87). Kindle Edition.