Sticky Pecan Cinnamon Buns
85g Lewis Road Creamery butter, diced
200ml Lewis Road Creamery milk
½ tsp table salt
500g high-grade flour
1 ¾ tsp instant dried yeast
¼ cup caster sugar
2 large eggs (+ 1 beaten egg for egg wash)
100g Lewis Road Creamery butter, softened
½ cup brown sugar
1 Tbsp ground cinnamon
100g Lewis Road Creamery butter
¾ cup brown sugar
¾ cup Lewis Road Creamery single cream
¼ cup runny honey
150g pecans, roughly chopped
Line a 25 x 30cm baking tin with baking paper. Set aside.
Make dough: Heat the butter, milk and salt together in a small pot until the butter is just melted. Set aside to cool until it is lukewarm. In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, yeast and sugar. Make a well in the centre. Crack the eggs into the well, followed by the lukewarm milk mixture. Knead/mix on low speed to form a sticky dough. Once combined, knead on medium-low speed for 7-9 minutes, until dough is smooth, shiny and elastic. Using oiled hands, shape into a ball and place into a large bowl. Cover with a damp tea towel and set aside in a warm place to prove for 1 1/2 - 2 hours, or until doubled in size.
Meanwhile, make the filling: Using electric hand held beaters, beat butter, sugar and cinnamon together in a medium bowl, until light and fluffy. Set aside.
Make pecan topping: Melt butter in a small saucepan on medium heat. Stir in brown sugar, cream, honey and ¼ tsp salt. Bring to a simmer. Once Simmering, reduce heat to low and simmer for a further 4-5 minutes, until thickened and glossy. Pour about ¾ cup of sauce into the prepared tin, tilting to coat the bottom. Sprinkle two thirds of the pecans over the sauce. Set aside.
Once the dough has risen, turn it out onto a floured work surface and gently roll out into a rectangle, about 50 x 35cm. Trim the edges to form a neat rectangle. Spread the cinnamon filling mixture evenly over the dough to the edges. With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even pieces. Place rolls, spiral side up, on top of the sauce and pecans, spacing each roll about 2 cm apart. Cover with a damp tea towel and set aside to prove again for about 45 minutes, or until risen (they should look a bit puffier). Meanwhile, preheat your oven to 180°C.
Brush the tops and sides of the risen buns with the beaten egg wash. Bake for about 35 minutes, until the buns are very golden brown, and the sauce is caramelised and bubbling in the bottom. Set aside to cool for about 10 minutes, before removing from the tin. Drizzle over remaining sauce and pecans. Serve warm.