Indulge your sweet tooth with this bourbon pecan sticky bun recipe from UK foodie and TV personality, Stacie Stewart!
- 1 3/4 cups strong white bread flour, plus extra for dusting
- 1 3/4 cup plain (all-purpose) flour
- 2 teaspoons cornflour (cornstarch)
- 1 tsp salt
- 3/4 cup milk
- 1/2 cup caster (superfine) sugar
- 3/4 oz fresh yeast
- 2 eggs, beaten
- 5 tablespoons unsalted butter, at room temperature, cubed
- 6 tablespoons unsalted butter, softened
- 1 tablespoon ground cinnamon
- 1 tablespoon caster (super-fine) sugar
- 2 1/2 cups pecans
- 1/4 cup caster (super-fine) sugar
- 1/4 cup soft light brown sugar
- 5 tablespoons bourbon
- 2 teaspoons vanilla extract
- 5 tablespoons unsalted butter, cubed
- To make the dough, put all the flours and salt into a food mixer with a dough-hook attachment.
- Warm the milk in a pan, then remove from the heat and add the sugar and yeast. Stir, then leave for a minute to activate the yeast.
- Pour the milky mixture into the dry ingredients and begin to stir. Add the eggs—reserving about half an egg for the glaze—and butter and combine to a soft dough. At first the mixture will be really sticky, but it will come together as you knead, so don’t be tempted to add more flour. Knead for 15 minutes to develop the gluten.
- Cover the bowl with a tea towel or cling film and leave in a warm, draught-free place to rise for 1 hour.
- Knock back the dough, punching the air out, cover and leave for 15 minutes to relax.
- On a lightly floured surface, roll out the dough to a rectangle around 1 cm thick.
- For the filling, spread the butter over the dough, sprinkle with cinnamon and sugar and roll up like a Swiss roll.
- Slice the roll into 10 equal pieces and set aside while you prepare the pecans.
- Sprinkle the pecans in the bottom of a 10×8 in baking tin, then sprinkle over the sugars, bourbon and vanilla. Dot the butter all over.
- Place the 10 slices of dough on top of the pecans, spaced apart as they will expand as they rise and cook. Cover with a tea towel or cling film and leave in a warm, draught-free place to rise for around 45 minutes.
- Preheat the oven to 375 degrees. Carefully brush the tops of the risen buns with the reserved beaten egg and bake for 25 minutes. You might need to cover the top with foil after 10 minutes to prevent them from browning too much. Leave to cool slightly before turning. Tear the sweet buns apart and dive in. They are best eaten straight out of the oven and definitely within 24 hours.
Recipe excerpted with permission from Stacie Bakes by Stacie Stewart, published by Pavilion
Photo by Dan Jones