Sticky pecan buns

Makes 24
1 hour 30 minutes

Ingredients

Bun dough

  • 450g of strong white flour
  • 50g of golden caster sugar
  • 125g of unsalted butter
  • 7g of dried yeast
  • 120ml of milk, (lukewarm)
  • 3 large eggs
  • 1 tsp salt

For the filling

  • 1 1/2 tsp ground cinnamon
  • 100g of light muscovado sugar
  • 150g of pecan nuts
  • 60g of unsalted butter, melted

For the topping

  • 80g of pecan nuts, roughly chopped
  • 100g of light muscovado sugar
  • 45g of butter, room temperature, cut into pieces
  • 60ml of double cream
  • 1 pinch of salt

Method

1
To make the dough, add the flour, salt, sugar and butter to a Vitamix container and select Variable 5. Pulse the ingredients to a rubble consistency, using the tamper to mix equally
2
Add the yeast and eggs and turn the Vitamix to Variable 1
3
Press start, remove the plug and slowly pour in the warm milk. Pour in a slash at a time until the dough begins to come together – you may not need all the milk
4
Tip the dough out onto a floured surface, using a spatula to scrape it all out. The dough is quite a soft and sticky so flour your hands well. Knead the dough for 10–15 minutes until soft and springy
5
Remove to a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place until doubled in size
6
To make the topping, heat the sugar over medium heat, stirring constantly. The sugar will clump and eventually melt into pools of brown liquid as you continue to stir. Be careful not to burn it
7
Once completely melted, add the butter (it will bubble furiously, so take care). Stir the butter in until completely melted. Very slowly drizzle in the cream (this will also splutter!). Allow the mixture to boil for 1 minute (it will rise up), remove from the heat and add salt. Set aside to cool
8
To make the filling, add the nuts, sugar and cinnamon to the Vitamix container, select Variable 5 and pulse until you have a fine crumb consistency
9
Knock back the dough and divide it into pieces, rolling them out into 3 rectangles approx. 20x30cm in size. Brush with melted butter and sprinkle over the nut mixture. Roll each up from one of the long ends and cut each into 8 pieces
10
Divide the pecans for the topping between the holes of two 12 hole muffin tins. Divide the caramel between them, then add the buns. Cover lightly with cling film and set aside for half an hour
11
Preheat the oven to 180°C/gas mark 4
12
Bake the buns for 30 minutes until golden brown. Turn out while still warm onto a wire rack and allow to cool before eating