Sticky buns with toasted sugar and pecan topping
Binging with Babish · ♥ 62.9K likes · 2M views · 9 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb sugar
For toasted sugar, dump a five-pound bag of sugar into a baking dish and bake at 300F about an hour, until tinged with caramel colour.
Stir it thoroughly and continue baking two to four more hours, stirring every 30 minutes, then cool completely and store as plain sugar.
- 150 g tap water
- 37 g all-purpose flour
Whisk the tap water and 37 g flour into a cloudy liquid in a small bowl.
Microwave on high three times for 25 seconds each, whisking thoroughly between, 50 to 75 seconds in total, until it is a thick paste.
- 165 ml whole milk
Whisk the paste with the room temperature whole milk in the stand mixer to a homogenous, lukewarm paste.
- 430 g all-purpose flour
- 2¼ tsp instant yeast
Add the 430 g flour and the instant yeast, attach the dough hook and mix on low until just combined with no dry patches.
- 2 tsp kosher salt
- 50 g toasted sugar
Rest 15 minutes to hydrate, then add the kosher salt and 50 g of toasted sugar.
Knead on medium low about five minutes, until stretchy and tacky.
- 85 g unsalted butter
Add the room temperature butter and mix five minutes more on medium low to emulsify it into the dough.
Turn out onto a lightly floured counter, knead by hand a minute or two and shape into a taut smooth ball.
- oil
Rise covered in a generously oiled bowl 45 minutes to an hour and a half, until roughly doubled.
- 225 g pecans
- 100 g dark brown sugar
Toast the halved pecans in an ungreased baking vessel about five minutes at 375F, then cool.
- 100 g toasted sugar
- 85 g melted butter
- 60 ml dark corn syrup
- ½ tsp kosher salt
Whisk the dark brown sugar, toasted sugar, melted butter, dark corn syrup and salt to a smooth gooey topping.
- non-stick spray
Spray the 13 by nine dish, spread the topping across the bottom and distribute the toasted pecans evenly.
- 1 tbsp cinnamon
Roll the risen dough on a floured surface to a rectangle roughly 15 by 18 inches.
Rolling and filling the dough
- 150 g dark brown sugar
- nutmeg
Combine the cinnamon with the dark brown sugar and sprinkle evenly over the dough, leaving a gap at the far end; add grated nutmeg and orange zest.
- orange zest
Roll the dough up tightly, place seam side down, trim the ends and cut into 12 even pieces with a bread knife or dental floss.
Arrange in the topping-filled pan, cover with lightly oiled plastic wrap and rise about an hour at room temperature, or overnight in the fridge then two hours at room temperature.
Bake on the centre rack at 375F for 20 minutes, then tent with foil and bake 10 to 15 minutes more until the thickest part registers 200F.
Cool on a wire rack about five minutes, then invert onto a rimmed baking sheet and scrape any leftover topping over the buns.
Inverting the buns