Pecan-sticky-buns
very easy
150 mins
150 mins
Ingredients
- 7-10 Tbsp Ingredients for 18 pieces:
- 7-10 Tbsp For the dough:
- 325 ml Milk
- 35 g Wholegrain oat flakes
- 35 g Organic whole cane sugar (e.g. Mascobado)
- 7-10 Tbsp grated peel of 1 organic orange
- 1 1/2 TSP. Salt
- 2 Eggs (Gr. M)
- 550–600 g + some flour (type 405)
- 1 package (7 g) Dry yeast
- 75 g cold + some butter
- 7-10 Tbsp For the filling:
- 250 ml Maple syrup
- 125 g Butter
- 150 g + 50 g organic whole cane sugar (e.g. Mascobado)
- 100 g Pecans Pekannüsse
- 1 TEASPOON ground cinnamon
- baking paper
Directions
- 1
Heat milk for the dough. In a small bowl, mix oat flakes, sugar, orange zest and salt and pour the hot milk over it. Let it cool down for about 10 minutes before stirring in the eggs
- 2
Knead 550 g flour, oatmeal mixture and yeast with the dough hooks of a mixer or food processor until the dough is soft and smooth. Gradually add 75 g of cold butter in pieces and knead everything for about 5 minutes. If the dough is too soft, add some more flour
- 3
Briefly knead the dough by hand on a floured work surface to get a feeling for the dough. Shape into a ball, place in a buttered bowl, mix with a moist
- 4
Cover the tea towel and leave to rise in a warm place for about 45 minutes until the dough has doubled
- 5
Then knead the dough gently with your hands again, put it back into the bowl, cover and let it rise for another 15 minutes
- 6
Meanwhile, for the filling, heat the syrup and butter in a saucepan while stirring until the butter has melted. Remove from heat and stir in 150 g sugar. Put aside and
- 7
let it cool down a little, so that it becomes a little thicker, because then the filling can be spread better
- 8
18 Grease the moulds (alternatively the hollows of a muffin tray). Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Chop the pecans. Put approx. 2 tbsp. of the syrup mixture into each pan, spread approx. 1 tbsp. pecans on top
- 9
Roll out the yeast dough into a rectangle (approx. 30 cm wide x 50 cm long). Brush the dough with the remaining syrup mixture. Mix 50 g sugar and cinnamon and sprinkle on top. Roll up the dough, mark cuts and cut into 3 cm wide slices. Put the dough pieces immediately into the prepared moulds
- 10
Place the ramekins on a baking tray lined with baking paper and bake in the oven for 20-25 minutes until they are golden brown. As soon as the Sticky Buns come out of the oven, turn them upside down immediately so that the nut syrup does not become solid and stick to the moulds. After about 5 minutes, when the cakes have cooled down a little, the moulds can be removed. If necessary, remove the remaining nuts and syrup from the moulds with a spoon and pour over the sticky buns.
- 11
Waiting time approx. 1 1/4 minutes
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