Modern Baker: Pecan Stickiest Buns

      The fourteenth recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for Pecan Stickiest Buns, on page 108.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      The ingredient list for the dough:  all-purpose flour, yeast, milk, butter, sugar, salt, cinnamon, nutmeg, vanilla, and eggs.   The filling ingredients:  butter, brown sugar, cinnamon, and pecans.  The sticky bun mixture:  butter, brown sugar, corn syrup, and pecans. 

      The dough comes together easily in the stand mixer, gets a short rise, mixed again, another 1-2 hour rise and then rolled into a rectangle.   The filling is spread all over the top of the rectangle and then the chopped pecans are spread over the top. 

      The dough is rolled and cut into, in my case with a half recipe for an 8x8 pan, eight pieces.  The sticky bun mixture is put into the pan, the rolls placed in the pan cut side up, and the whole thing rises for another hour or so. 

      After baking in the oven for a half hour, cooling in the pan for five minutes, the whole thing is inverted onto a plate (I really need to get an appropriately sized plate to turn it all out properly) to finish cooling.
      Or, in our case, get a bun right away while it is still hot and start pulling it apart and eating it warm and toasty, melty and delicious.  Oh yes, these are a repeat...so very tasty. 

      This concludes this section of the book.  I made 14 of the 15 recipes (the 15th would have been Panettone but I decided not to make that at this time as we already had a Panettone for Christmas, so if I remember to put it in at Easter time, I will make it then).  I have enjoyed this section very much and learned quite a few new techniques while making some things I have never had the chance to make before...all in all, a very satisfactory experience.  We ate a lot of great breads from this section's recipes. 

      After the first of the year, we move to the next section of the book for the next three months: 15 recipes for Savory Tarts & Pies.  You are always welcome to join in the fun and learn new things with us, we'd love to bake with you.

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.