Convection Baked Home Made Pecan Sticky Buns

Freshly baked homemade pastries are an amazing treat, and these popular pecan sticky buns are surprisingly easy to prepare. Even though the recipe is fairly straightforward, proofing the dough for 1.5 to 2 hours is required prior to baking, so the overall preparation and baking time is approximately 3 hours. However, the recipe can be prepared, refrigerated overnight and baked the following morning after one final proof.

The Proof mode in a convection or steam oven is the ideal tool for proofing, as it provides a warm, draft-free environment.  In my experience, the proofing is also faster using this mode.

The first step in the recipe, proving the yeast, is the most important step, because if the yeast doesn’t prove, then it’s best to start over. Proving the yeast is very simple: combine the yeast with the sugar and milk, then set it aside until foamy.  However, it’s important that the milk is warm to the touch, 100 - 110°F. If it is too cold or too hot, the yeast will not prove.

There are three components to this recipe: the dough, the filling, and the topping, so, as with all baking, it’s best to start by setting out all the ingredients so you can move fluidly through the recipe. It’s especially important to make sure the butter is at room temperature for the dough and also the filling.

Using a metal pan to bake the buns is ideal, since once baked, the buns need to be inverted onto another baking pan for serving. Glass baking dishes are much heavier and can be a little awkward to handle during the final step.

INGREDIENTS

For the Dough

1 cup whole milk, gently warmed to 100°F / 38 °C

2 tbsp granulated sugar

2 packages active dry yeast

½ cup granulated sugar

8 tbsp softened, unsalted butter, cubed

2 large eggs, room temperature

½ tsp salt

4 ½ - 5 cups unbleached all-purpose flour

For the Filling

4 tbsp softened unsalted butter (must be easily spreadable)

½ cup brown sugar

2 tsp ground cinnamon

For the Topping

2 cups chopped pecans

½ cup unsalted butter

½ cup brown sugar

⅓  cup maple syrup

¼ cup milk

¼ tsp salt

9 x 13” metal baking pan, lightly greased with butter or oil

PREPARATION

Heat the oven in the Proof mode and arrange the oven racks to accommodate the pan with the dough for proofing.

Combine the warmed milk, 2tbsp sugar and yeast in the bowl of a stand mixer and set aside for 6 - 10 minutes until the mixture is foamy. Attach either the paddle or the dough hook to the mixer, and beat on medium speed until combined, then beat in the ½ cup of sugar and the softened cubed butter.  Add the eggs and salt and beat until combined. On low speed, beat in 4 cups of the flour 1 cup at a time until fully incorporated before adding more.

Add the final ½ cup of flour and beat until the dough pulls away from the side of the bowl. If more flour is needed, add it in small amounts. Once the dough is properly formed, continue beating for 5 minutes until it is soft and pillowy, and bounces back when poked. It is now ready for the first rise.

Place the dough in a large, lightly greased bowl and place it uncovered in the oven. After approximately one hour, the dough should have doubled in size and be ready to proceed to the next step.

While the dough proofs, combine the filling ingredients in a small bowl and set aside.

Lightly grease a baking pan with oil or butter, then spread the pecan pieces evenly over it.  Combine the remaining topping ingredients in a small saucepan, simmer for a few minutes until the butter has melted then pour the mixture over the pecans in the pan.

When the dough has doubled in size, remove it from the oven and turn it onto a lightly floured surface.  Punch the dough down, then roll it into a large rectangle approximately 18 x 12”.

Carefully spread the filling over the dough, then roll the dough up tightly to form a neat log.

Mark the center of the log, then mark each half into 1 ¼ “ sections to yield 15 rolls. (If baking the next day, cover the pan and refrigerate at this point. The next day, proceed with the recipe as follows.)

Arrange the rolls in the prepared pan and return the pan to the oven to proof for about 30 minutes. Without removing the pan from the oven, change the oven mode to Convection Bake 350°F/175°C. When the oven reaches the set temperature, set the timer for 30 minutes.

Remove the pan from the oven and set it on a rack to cool for at least 5 minutes.  Place a rimmed metal baking pan over the pan with the rolls and carefully invert the pan. Allow the rolls to set for a few minutes before gently separating the rolls.

Makes 15