Pecan Sticky Buns by Fidelia Grace

February 1, 2024 Eve Ackerley

Starting the day on a sweet note with these gooey, pecan-packed sticky buns. The perfect balance of sticky caramel and toasty Evie’s Snacks Pecans!

Tangzhong ingredients:
1 tbsp flour
½ cup whole milk

Dough ingredients:
⅔ cup whole milk
1tsp dry active yeast
⅛ cup coconut sugar
1 cup + 2 tbsp all-purpose flour
⅔ cup butter
1 tsp cinnamon
1 large egg
½ tsp salt

Pecan caramel topping ingredients:
8 tbsp butter
½ cup coconut sugar
½ tsp vanilla extract
¼ tsp cinnamon
¼ cup milk
1 cup Evie’s Raw, Organic Pecans

Filling ingredients:
⅔ cup butter (room temp)
⅔ cup coconut sugar
2 ½ tsp cinnamon
1 cup Evie’s Raw, Organic Pecans

Recipe details:

Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Place it on the stove over medium-high heat. Stir until it becomes a thick paste. Take off heat and let cool completely.
Make the dough by heating up the milk until it’s lukewarm. Add the yeast and let it bloom for 10 minutes.
Add the coconut sugar, all-purpose flour, tangzhong, egg, cinnamon, salt, and using the dough hook, mix the dough on low-medium speed until it is all hydrated. Then mix further for 4 minutes on medium speed.
Add the butter in two parts while continuing to mix.
Add the dough to a clean bowl with a bit of olive oil, and cover the bowl with cling film. Place it in a warm room-temperature area and let rise for 1 hour.
Make the pecan caramel topping by adding the ingredients to a small saucepan. Let bubble and then add to the bottom of a 25 x 18 cm baking tray.
Mix together all of the ingredients for the filling and set aside.
Punch the air out of the dough and roll it out on a lightly floured surface area. Spread out the filling and then roll it into a log.
Cut into 6 evenly sized rolls and let rise again in a warm area for 45 minutes.
Bake at 375F for 22 minutes or until golden brown.
Flip the sticky buns and enjoy!