Butterscotch Pecan Curls

Name: Butterscotch Pecan Curls
Yield: Makes 8 Curls
Cuisine: American
Ingredients: 1¼ tsp instant yeast; ½ tsp ground ginger; 5 Tbsp [65 g] packed light brown sugar; ½ tsp ground cinnamon; ½ tsp table salt; 2 Tbsp light corn syrup; Flaky sea salt for sprinkling; ¼ tsp ground nutmeg; 5 Tbsp [65 g] granulated sugar; ½ cup [110 g] unsalted butter, melted; 6 Tbsp [90 g] packed light brown sugar; ¼ tsp cayenne pepper, optional; 6 Tbsp [90 ml] heavy cream; 1 egg, at room temperature; ½ cup [120 ml] buttermilk, at room temperature; 1½ tsp ground cinnamon; 1 cup [140 g] chopped pecans, toasted; 1¾ cups [245 g] bread flour; 2 Tbsp granulated sugar; 3 Tbsp all-purpose flour; ¼ tsp ground cardamom; 2 Tbsp unsalted butter; ¾ tsp table salt; 2 Tbsp potato starch; 2 Tbsp unsalted butter, at room temperature

Preparation info

Makes
8
Curls

Difficulty
Medium

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Sticky bun recipes come with many different names: rolls, curls, curlicues, and more. I am a sucker for a cute name, so in my book (quite literally) they will be forever called “curls.” I started with the recipe for Royal Cinnamon Buns from The Little Gingerbread Man (1923), substituting yeast for the baking powder, because a yeasted “curl” is one of life’s tastiest pleasures. I made sure to include an unusually generous amount of cinnamon (recipes fr

Ingredients

Americas
United States
Brooklyn
Vegetarian
Bread

Ingredients

Method