Sourdough sticky pecan buns!

Recipe:

Dough:

-150 grams Whole Milk, scalded and cooled

-550 grams All-purpose flour

-60 grams Granulated Sugar

-11 grams Kosher

-3 Eggs

-150g active sourdough starter

-113 grams Unsalted Butter(8 TBSP)

Cinnamon Sugar Filling:

-56 grams Unsalted Butter(4 TBSP) melted and cooled

-100 grams Brown Sugar

-2 TBSP Ground Cinnamon

Pecan Topping:

-200 grams Pecans(2 cups) toasted and chopped

-160 grams Honey

-100 grams Brown Sugar

-56 grams Unsalted Butter(4 TBSP)

-1 pinch Kosher Salt

-1 TBSP Vanilla Extract

Instructions:

1. Scald the milk in a small saucepan until just about boiling and pour it into a small bowl or liquid measuring cup to cool until warm (not hot).

2. In a bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and sugar. Add the eggs and sourdough starter to the bowl and begin mixing on low speed.

3. Slowly pour in the warm milk until you have a shaggy dough.

Continue mixing on medium speed for a couple of minutes and add small slices of cold butter to the dough at a time while mixing. Wait until the butter is fully incorporated until you add the next piece.

4. Continue to mix the dough for 10-15 more minutes until the dough passes the windowpane test, slaps the sides of the bowl, is tacky, and easily slides off of the dough hook.

5. Transfer the dough to a medium bowl, cover, and place it in a warm location for bulk fermentation. At 78°F, bulk fermentation takes about 6 hours (longer if cooler).

6. Once bulk fermentation is done, cover the bowl and place it into a refrigerator to proof overnight and un to 48 hours.

7. For pecan topping, toast the pecans in a skillet until fragrant and chop. Set aside.

8. In a small saucepan over medium heat, add the honey, butter, vanilla, pinch of salt, and brown sugar. Constantly stir and bring to a boil for 30 seconds. Remove from the heat and immediately pour into your 9x13" baking pan covering the entire bottom. Sprinkle the chopped pecans over the top and set aside.

9. For cinnamon sugar topping, melt the butter and set it aside to cool slightly while you make the filling. Use your hands to mix the brown sugar and ground cinnamon in a bowl together and break apart most of the clumps. Set aside the filling while you roll out the dough.

10. Punch down the cold dough and roll it out into a rectangular slab 12x18"' on a lightly floured surface with a rolling pin. Try to keep the corners neat and trim them with a pastry wheel if needed to square off.

11. Brush the melted butter over the surface and then sprinkle the cinnamon sugar filling evenly over the slab of dough, leaving a slight border on the edges.

12. Make marks about 1 ½ inches apart on the long end with a pastry wheel to divide the dough into 12 even slices.

Now, use the pastry wheel to slice 12 strips and then roll the sticky buns up into neat buns.

Alternatively, roll up the dough into a log after filling and use a sharp serrated knife (like a bread knife) or dental floss to cut the slices like making cinnamon rolls.

13. Arrange the 12 buns on top of the maple pecan caramel, tent with foil or plastic wrap, and place in a warm location for the final proof.

14. At 78°F, the final proof takes about 2-3 hours. The rolls are finished proofing when they've grown about 50% in size, start to touch each other, and poofy. If you poke the rolls with a floured finger, they should leave a slight indentation.

15. Preheat the oven to 350°F. Bake the rolls for 30 minutes until the filling just starts to bubble and the tops are light golden brown.

If using an instant-read thermometer, the dough temp should be between 190-200°F.

16. Cool on a wire rack for 5 minutes. Then, place a large platter (or wire rack with a platter underneath on top of the pan. Wearing heat proof gloves, quickly flip the pan over and tap the pan to help release the warm and gooey sticky buns. The sticky buns are best enjoyed warm or reheated slightly!

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