Sticky Pecan Buns

Name: Sticky Pecan Buns
Cuisine: Northern Europe
Ingredients: 500 ml tepid water; 25 g fresh yeast; 10 g salt; 800 g strong white flour; 125 g butter; 50 g butter, softened; 150 g pecans or walnuts, roughly chopped; 150 g dark brown sugar; 70 g granulated sugar; 150 g pecans or walnuts, roughly chopped; 1 teaspoon freshly ground cinnamon

Preparation info

Makes
18

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This recipe uses a similar technique to the Chelsea buns. It should have a government health warning on it – these are totally irresistible. Half the recipe will fill one tin. Walnuts are also delicious in this recipe.

Ingredients

25 g fresh yeast
500 ml tepid water
800 g

Europe
Ireland
Bread
Vegetarian

Method

Dissolve the yeast in 150ml of the tepid water and set aside. After 4–5 minutes, it will have a creamy, slightly frothy appearance on top.

Mix the flour and salt together in a large, wide bowl. Make a well in the centre and pour in the sponged yeast and the remaining water. Mix well to form a dough.

Turn out onto a lightly floured work surface and knead for about 5 minutes (or 2