Sticky Cinnamon Buns
Makes 16
INGREDIENTS:
For the dough
450g plain flour
50g caster sugar
7g easy bake yeast
85g chilled unsalted butter
1 tsp sea salt
2 eggs
150ml milk
For the filling
100g pecans
85g brown sugar
2 tsp ground cinnamon
50g butter, melted
For the topping
100g pecans, chopped
100g butter melted
50g brown sugar
125ml maple syrup
METHOD:
Place the flour, sugar, yeast, butter and salt in to a mixer and blend together until the mixture resembles breadcrumbs. Crack in the eggs, one by one, followed by the milk. Keep mixing together until a dough forms. Then reduce the mixer to slow speed and allow it to knead the dough for 10 minutes. Next tip the dough into an oiled bowl and cover with a clean cloth and place in a warm place (like an airing cupboard) for an hour.
Make the filling by placing the pecans, sugar and cinnamon into the a blender and pulse the mixture until you have a rough mixture and set aside.
Once the dough has been rising for an hour, remove from the bowl, tip onto a lightly floured surface and cut the dough into 2 pieces. Roll each piece of dough into a rectangular shape approx. 25 x 35cm. Brush melted butter over the two pieces of dough and sprinkle the pecan filling evenly over the two sheets of pastry, making sure to cover it all. Using a rolling pin, gently press the filling into the pastry. Next tightly roll each rectangle of pastry starting from the long side in order to create a swiss-roll like shape. Cut each log into 8 pieces (about 2 cm thick), and place the swirls onto 2 baking trays. Cover and place back in a warm spot for 30 minutes to rise.
Pre-heat the oven to 180oC. Make the topping by mixing together the pecans, melted butter, brown sugar and maple syrup in a bowl. After the swirls have risen brush the swirls who the topping and bake in the pre-heated oven for 20 minutes.
Allow to cool on a cooling rack.
