Ingredients: |
Ingredients: Dough ingredients
2 tsp instant yeast
1 cup buttermilk, warmed to 100º
2 tbsp granulated sugar
4¼ cups all-purpose flour
1¼ tsp Diamond Crystal kosher salt
8 tbsp unsalted butter, softened and cut into large pieces, plus more for greasing bowl
3 large eggs, lightly beaten
Topping ingredients
½ cup maple syrup
½ cup packed light brown sugar
6 tbsp unsalted butter
½ tsp Diamond Crystal kosher salt
2 cups toasted chopped pecans
Filling ingredients
⅔ cup packed light brown sugar
1 tbsp cinnamon
1 tsp cardamom
¼ tsp Diamond Crystal kosher salt
6 tbsp unsalted butter, very soft
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Directions: |
Directions:Dough Instructions
Combine the yeast, buttermilk, and 1 tbsp sugar and let sit until foamy, about 5 minutes
To the bowl of a standmixer fitted with a dough hook, add the flour, salt, and remaining tbsp sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1-2 minutes.
Increase speed to medium and mix the dough until it is soft, billowy, and clearing the sides of the bowl, but still sticking to the bottom -- 8-10 minutes. If the dough is too sticky -- still sticks to the sides of the bowl -- add more flour, a tbsp at a time (up to about 4 tbsp).
Lightly grease a large bowl with butter and transfer the dough to it, turning to coat with butter. Cover with a kitchen towel and let rise in a warms spot until almost doubled in size -- about 1 hour -- then refrigerate the dough for an additional hour. Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed.
When you are ready to bake the rolls, make the topping.
Topping Instructions
In a medium saucepan combine the maple syrup, brown sugar, butter, and salt. Bring to a boil over medium and cook for 1 minute.
Pour the mixtrure into a metal 9"x13" baking pan and tilt the pan to evenly cover the bottom. Sprinkle the pecans evenly over the top and set aside.
Filling Instructions
In a small bowl, combine the brown sugar, cinnamon, cardamom, and salt.
Assembly
Turn the dough out onto a floured surface and pat or roll it into a 12"x16" rectangle that's ¼ inch thick.
Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge farthest from you.
Sprinkle the sugar mixture evenly over the top of the butter.
From the long end closest to you, roll the dough into a tight log. With the seam side down, cut the log into 12 equal pieces.
Place the rolls cut side up into the pan ,cover and let rise until puffy, but not quite doubled in size -- about 45 minutes. If the dough has been refrigerated overnight, this may take longer.
Preheat oven to 350º
Bake the rolls for 30-35 minutes, or until they are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan and let cool in the pan on a rack for about 5 minutes.
Flip onto serving tray or sheet pan. |
This recipe for Maple Pecan Sticky Buns is from