Pecan sticky buns


  • Serves 16 people

  • 300 gm caster sugar
  • 150 gm softened butter
  • 300 ml pouring cream
  • 150 gm pecan halves
  • 50 gm brown sugar
  • 70 gm finely ground almonds
  • Finely grated rind of 1 orange
  • Dough
  • 700 gm (2 2/3 cups) baker’s flour (see note)
  • 27 gm (about 4 sachets) dried yeast
  • 75 gm caster sugar
  • 375 gm butter, coarsely chopped
  • 6 egg yolks
01   For dough, process flour, yeast, sugar and 1½ tsp fine sea salt in a food processor to combine. Add 75gm butter, pulse to combine, add yolks and 400ml water and pulse to form a smooth dough. Place in a bowl, cover with plastic wrap, refrigerate overnight. Meanwhile, beat remaining butter between two sheets of baking paper with a rolling pin to soften, roll into a 15cm square, ensuring edges are even, cover with plastic wrap, refrigerate overnight.
02   Roll out dough on a lightly floured surface to a 30cm square, stretching corners out slightly. Lay butter square in centre of dough at a 45-degree angle. Fold corners of dough over butter to enclose, pinch to seal, then roll out to a 25cm x 45cm rectangle. With a short side facing you, fold bottom third up, fold top third down to cover, wrap in plastic wrap, refrigerate to rest (1 hour). Starting with a short side facing you and with opening to your right, repeat rolling, folding and resting twice.
03   Meanwhile, scatter caster sugar evenly over the base of a frying pan and shake pan over medium heat until sugar is melted and caramelised (7-10 minutes). Add 100gm butter (be careful as hot caramel will spit), shake pan to combine, slowly add cream. Stir to combine, cool to room temperature, then spoon 1 tbsp into each of 16 buttered 12cm-diameter pie tins (reserve remaining caramel for brushing), scatter with pecan halves, set aside.
04   Beat brown sugar, almonds, orange rind and remaining butter in a small bowl, set aside.
05   Roll out pastry on a lightly floured surface to a 30cm x 35cm rectangle, spread almond mixture evenly over pastry. Roll to form a long cylinder and cut into 16 slices. Place pastry in tins, cover with a tea towel and set aside until increased in size by half (20-30 minutes).
06   Meanwhile, preheat oven to 200C. Place pie tins on an oven tray and bake until puffed and golden (15-20 minutes). Cool slightly, then turn out onto a tray lined with baking paper, brush with caramel, cool to room temperature and serve. Pecan sticky buns are best eaten the day they’re made but will keep for 2 days in an airtight container.
Note Baker’s flour is available from some supermarkets. If unavailable, substitute plain flour.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.
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