Sunday, July 10, 2011

Pecan Caramel Sticky Buns

The title says it all doesn't it! Yum! Well a colleague at work demanded that i bring in a treat as she was yet to try my cooking. So after perusing ideas on the internet i thought that these sticky buns would be an easy solution, also because my mother (yes, i currently like with my parents. yikes) picked up 12 little pie tins, perfect for sticky bun making!

Little did i know the work that goes into sticky buns. If anyone has made puff pastry, croissants or similar puffy pastries before, they will know the angst involved, particularly if you're a first timer like me. But the satisfaction i felt as i pulled the amazingly puffed and soft pastries from the oven was all worth it!

Ingredients (Makes 12 buns)


  • 700gm bread flour
  • 6 egg yolks
  • 27gm yeast
  • 75gm caster sugar
  • 350gm unsalted butter
  • 1 1/2 tsp salt


  • 150gm pecans
  • 50gm brown sugar
  • 300gm caster sugar
  • 70gm ground almonds
  • 300ml cream
  • 150gm butter


Begin with the dough the night before.
Combine the yeast, flour, salt and sugar in a bowl and mix well.

Add to a food processor with 75 gm of the butter and process well
Add the egg yolks and 400ml of cool water and process until a dough forms.
Place the dough in a large bowl, cover with cling film and refrigerate overnight until doubled in size

Meanwhile, place the remaining butter between 2 pieces of baking paper
Bash with a rolling pin until soft
Form the butter into a rough square about 15cm x 15cm

Cover with cling film and refrigerate overnight.
The next day, turn the dough onto a floured benchtop
Roll the dough into a roughly 30cm x 30cm square
Place the square of butter onto the dough at a 45 degree angle

Pull the corners of the dough over the butter and press together to seal the butter inside the dough

Roll the dough into a rectangle around 25cm by 45cm.
Fold the dough into thirds similar to how you would fold a letter for an envelope
Cover and refrigerate for 30 minutes.
Again roll the dough into a rectangle around 25cm by 45cm and repeat these steps 3 more times, remembering to refrigerate after each cycle.
Meanwhile, heat the topping caster sugar in a saucepan over medium heat until melted and caramelized

Add 100gm of butter and shake through.
Add the cream slowly, shaking the saucepan to mix through the sugar
Remove from the heat and leave to come to room temperature.
Butter or grease twelve 12cm pie tins.
Pour 1 tbsp of the caramel into each of the pie tins

Disperse the pecan halves equally amongst the pie tins

Remove the dough from the fridge and roll into a rectangle around 30cm by 40cm.
Mix the remaining butter together with the brown sugar and almond meal to form a paste.
Spread the paste over the dough rectangle.

Roll the dough along it's longest edge to form a cylinder.
Cut the cylinder into 12 'discs' and place 1 disc in each pie tin.

Cover with cling film and leave for 30 minutes.
Preheat oven to 200 degrees
Transfer the pie tins into the oven and make for 20 minutes.

Remove the buns from the oven and turn onto baking paper.
Eat at room temperature.

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