Follow Cookwork on Twitter
Follow Cookwork on Facebook

Georgia Pecan Honey Sticky Buns

Georgiapecans12

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
15
serves

INGREDIENTS

1.5 lb of Golden Brioche Loves Magnifying_glass
0.25 cup of Filling For Georgia Pecan Honey Sticky Buns Magnifying_glass
2.0 cups of Glaze For Georgia Pecan Honey Sticky Buns Magnifying_glass

INSTRUCTIONS

  1. 1
    To Shape the Buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square (You will be using 1/2 of the full recipe). Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months. Or, if you want to make just part of the recipe now, you can use as much of the dough as you’d like and freeze the remainder. Reduce the glaze recipe accordingly.)
  2. 2
    With a chef’s knife, using a gentle, sawing motion, trim just a tiny bit from the ends of the roll if they’re very ragged or not well filled, then cut the log into 1-inch-thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
  3. 3
    Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and in all likelihood touching one another.
  4. 4
    Getting Ready to Bake: When the buns have almost fully risen, center a rack in the oven and preheat the oven to 375°F.
  5. 5
    Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
  6. 6
    The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mat or buttered foil. Be careful – the glaze is super-hot and super-sticky.

notes

To cut the dough more easily, use dental floss.  Wrap the dental floss around the log shaped dough.  Cross the ends over the top and pull together.  

Spinner Loading