Pecan Caramel Buns
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 4 cups + 2 tbsp (1 litre + 30 ml) all-purpose flour
- 2 tsp instant dry yeast (or 1 packet)
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 eggs
- 1 1/4 cups (310 ml) warm milk
- 1 tbsp unsalted butter, melted
- 1/2 cup (105 g) brown sugar
- 1 tsp ground cinnamon
- 1/4 cup (55 g) unsalted butter
- 1/4 cup (60 ml) corn syrup
- 1/2 cup (105 g) brown sugar
- 2 tbsp (30 ml) water
- 1 cup (100g) pecans, roasted
Instructions
- In a bowl, using a wooden spoon, or in a stand mixer fitted with the dough hook, mix together the flour, sugar, yeast and salt. Add the butter, eggs and milk. Blend and knead into a ball. Knead the dough for 5 minutes by hand or in the stand mixer. Transfer the dough to a large, clean and lightly oiled bowl. Cover with a clean cloth. Let rise in warm place for 45 minutes (see note).
Featured in the book Ma cuisine week-end Book (French Version)