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Pecan caramel sticky buns
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Irresistible sticky bun with creamy caramel and a hint of brandy.
Ingredients:
  • 50g (1/4 cup) raisins, finely chopped
  • 2 tsp brandy
  • 100g unsalted butter
  • 70g (1/3 cup, firmly packed) dark brown sugar
  • 5.00 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • 150g pecans, toasted, coarsely chopped
  • 1 egg, lightly whisked
  • 5.00 gm cold water
  • 125ml (1/2 cup) milk, warmed
  • 55g (1/4 cup) caster sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 eggs, lightly whisked
  • 375g (2 1/2 cups) plain bread flour
  • 0.60 gm salt
  • 120g unsalted butter, at room temperature, cut into 2cm pieces
  • 1/2 tsp orange rind, finely grated
  • 120g unsalted butter
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 125ml (1/2 cup) pouring cream
  • 53.60 gm golden syrup
  • 1.20 gm sea salt
Instructions:
  • Create your orange dough by whisking together milk, 1 tablespoon of sugar, and yeast in a jug. Allow it to sit for 10 minutes until frothy, then stir in the egg.
  • Combine flour, orange rind, salt, and remaining sugar in a food processor until mixed. Blend in the yeast mixture. Gradually add butter one piece at a time with the motor running until a soft, sticky dough forms. If you don't have a food processor, mix flour and yeast in a bowl until just combined. Turn onto floured surface, knead in butter one piece at a time, adding flour as needed to prevent sticking.
  • Transfer dough to a lightly floured surface and knead for 3-4 minutes until smooth. Place in a greased bowl, brush with melted butter, cover, and let it prove in a warm, draft-free place for 1 hour until doubled in size.
  • In a bowl, soak the raisins in brandy, letting them macerate for 10 minutes. In another bowl, use an electric beater to cream together butter, sugar, cinnamon, and nutmeg until smooth. Finally, mix in the soaked raisins and blend well.
  • In a saucepan over medium heat, combine butter, sugar, cream, golden syrup, and salt. Stir for 2 minutes until sugar dissolves. Bring to a boil, then simmer for 6 minutes until thickened at medium-low heat.
  • 1. Grease a 28 x 18cm baking dish with butter and preheat the oven to 180C. 2. Roll out the dough into a 40 x 30cm rectangle. Place on a work surface with one long side facing you. 3. Spread the raisin mixture over the dough, leaving a 2cm border at the long side furthest from you. 4. Starting from the side closest to you, roll up the dough firmly to create a log. 5. Trim the ends and cut the log into 12 slices.
  • Spread half of the luscious caramel in the dish. Scatter two-thirds of the pecans over it. Layer with the dough slices. Cover and let it rest for 40 minutes until it puffs up beautifully.
  • In a bowl, mix the egg and water, then brush the dough with the mixture. Bake for 15 minutes or until dark golden. Cover with foil and bake for 10-15 minutes more until the buns sound hollow when tapped.
  • Sprinkle the remaining caramel generously over the top and sprinkle with the remaining pecans. Allow it to cool for 10 minutes.

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