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Dough:
1 ounce Active dry yeast
2 ounces Granulated sugar
1/2 teaspoon Salt
1/2 fluid ounce Milk
5 1/2 fluid ounces Buttermilk
1 teaspoon Vanilla extract
1 tablespoon Lemon zest, grated
1 teaspoon Lemon juice
2 Egg yolks
14 ounces All-purpose flour
8 ounces Unsalted butter, very soft
Topping:
6 fluid ounces Honey
6 ounces Brown sugar
3 ounces Pecans, chopped
Filling:
1 teaspoon Cinnamon
3 ounces Pecans, chopped
4 ounces Brown sugar
3 ounces Unsalted butter, melted
Yield: 12 Buns
1. To make the dough, stir the yeast, sugar, salt and milk together in a small bowl. Set aside.

2. Stir the buttermilk, vanilla, lemon zest and lemon juice together and add to the yeast mixture.

3. Add the egg yolks, flour and softened butter to the liquid mixture. Knead until the butter is evenly distributed and the dough is smooth and fully developed, approximately 6 minutes. Cover and ferment until doubled.

4. Prepare the topping and filling mixtures while the dough is fermenting. To make the topping, cream the honey and sugar together. Stir in the pecans. This mixture will be very stiff. To make the filling, stir the cinnamon, pecans and sugar together.

5. Lightly grease muffin cups, then distribute the topping mixture evenly, about 1 tablespoon (15 milliliters) per muffin cup. Set the pans aside at room temperature until the dough is ready.

6. Punch down the dough and let it rest 10 minutes. Roll out the dough into a rectangle about 1/2 inch (1.2 centimeters) thick. Brush with the melted butter and top evenly with the filling mixture.

7. Starting with either long edge, roll up the dough. Cut into slices about 3/4 to 1 inch (1.8 to 2.5 centimeters) thick. Place a slice in each muffin cup over the topping.

8. Let the buns proof until doubled, approximately 20 minutes. Bake at 325°F (163°C) until very brown, approximately 25 minutes. Immediately invert the muffin pans onto paper-lined sheet pans to let the buns and their topping slide out.

9. Yield: 12 to 15 Buns



Notes: Method: Straight dough

Fermentation: 1 to 2 hours. Bench rest 10 minutes. Proofing, 20 minutes

Sweet dough filled with a cinnamon and nut filling and a sticky topping are one of the most popular forms of sweet dough preparations. Almost any sweet dough can be used to form the dough for this pastry including the Sweet Bun Dough or Brioche Dough. The dough in the formula is rich and buttery. Buttermilk, lemon rind and juice give it a pleasant tang to contrast with the gooey filling.
 
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