Another beautiful weekend that went by way too fast once again! All that gorgeous snow this morning really putted us all in a festive mood… while also catching us by surprise, as we didn’t have our winter tires installed yet… but thanks to my brothers-in-laws, it’s now done!
So it was a PD day on Friday and it turned out being my turn to be off work at school; called my Mom Thursday night, made some plans for the Friday morning, dropped off the boys at daycare and left on a little road trip to the States for the day. The drive was awesome and the shopping too! Of course the first stop was Target, and as expected, it was just awesome and I was able to cross off many things from my list. Got to see the new Joanna and Chip line, unfortunately, all I wanted was already gone… oh well, next time! One of my favorite lunch place is Panera’s. I know we have it here now, but it’s just not the same… I don’t know, I just love to go to Panera’s every time I’m in the States! So right after I had paid for my sandwich and soup, on my way to my table, after I had waited in line for a long time, I spotted some delicious looking Pecan Sticky Buns. I was so mad I hadn’t seen them before, and I didn’t wanted to do the line again, so I didn’t get it, but then they were on my mind all afternoon long!
So by Saturday morning, at about 7h30 am, I was on a mission as I had decided that I was finally going to have some Pecan Sticky Buns, once and for all.
I’ve used Chatelaine’s recipe and tweaked it a bit. It turned out to be quite easy to do, and oh my, sooo DELICIOUS. I will be making these on Christmas morning for sure. And you should too! Here it goes:
Pecan Sticky Buns
What you need:
3 cups flour
1/4 cup sugar
1 pack quick-rise instant yeast
1 tsp salt
1/3 cup hot water
1/2 cup hot milk
2 tbsp melted butter
1/4 cup unsalted butter
1/3 cup packed brown sugar
2 tbsp honey
1 tsp vanilla
3/4 cup pecans
1/2 cup brown sugar
1/4 cup unsalted butter, room temperature
1/2 tsp cinnamon
In a large bowl, mix1 cup of flour, sugar, yeast and salt. Add the milk, hot water, butter and egg. Using a wooden spoon, add 1 3/4 cup of flour to the bowl, all while stirring until the dough comes together. Knead the dough in the bowl for 4 minutes. Preheat your oven at 160 and insert the bowl with a damp cloth over it. Turn off oven and let rise for an hour.
Meanwhile, melt 1/4 cup of butter with 1/3 cup brown sugar, honey and vanilla in a saucepan for the sauce. Cook on medium heat until bubbly. Pour into a 9×13 baking dish. Sprinkle with chopped pecans. I only sprinkled half of the dish with the nuts, leaving half for regular buns. But definitely better with!
In a small bowl, mix the brown sugar, butter and cinnamon to create a paste. Then leave aside.
Remove dough from oven. Preheat the oven at 350 for baking the buns. Sprinkle flour on a flat surface and place the dough. Using a rolling pin, spread the dough and try roll it into a square shape. It’s note easy because the dough will be stretchy, but try your best! Mine was roughly 12”x12”. Spread the brown sugar paste evenly everywhere on the dough. Then start from the bottom and roll tightly.
Using a sharp knife, cut the roll into 12 pieces of about one inch each and lay the pieces in the baking dish. Lightly brush a bit of vegetable oil on top of the buns.
Bake in oven for 25-30 minutes. Chatelaine recommend to cover with foil if they get golden too fast, but I didn’t have to do it. Remove from oven and let stand for a few minutes. The sauce will be extremely hot. Using a cookie sheet and parchment paper, cover the baking dish and flip the dish over. Be careful, this is very hot! But very good!!!
Honestly, I never had any Pecan Sticky Buns before, so I can’t really compare, but these tasted amazing. The dough was easy to make, and so soft. I will be using this recipe for donuts and bread. If you don’t bake often, this recipe is super easy. One big bowl does the trick, no need for super appliances or gadgets.