Baker and cookbook writer Bryan Ford cooks these over-the-top sticky buns in a big cast-iron skillet. To stop messes, line the underside of your oven with a layer of aluminum foil earlier than baking.
Featured in “Fireplace Pâtissier.”
Pecan-Chocolate Sticky Buns
Artisan Bryan’s final breakfast pastry.
Yield: makes 14 rolls
For the dough:
- 3¾ cups all-purpose flour, plus extra for dusting
- 3¾ cups bread flour
- 12 tbsp. unsalted butter, softened, plus extra for greasing
- 1 cup entire milk
- ⅔ cups sugar
- 1 tbsp. finely grated lemon zest
- 2 tsp. floor cinnamon
- 2 tsp. instantaneous yeast
- 2 tsp. finely grated orange zest
- 1 tbsp. kosher salt
- 1 tbsp. impartial oil
For the filling:
- 10 tbsp. plus 1½ tsp. unsalted butter, softened
- 1 cup mild brown sugar
- 2 tbsp. cinnamon
- ¾ cups semi-sweet chocolate chunks
- 1½ cups pecans, crushed
For the topping:
- 2 cups pecans, crushed
- 1½ cups 1½ cups chocolate chunks
- ⅔ cups mild brown sugar
- ⅓ cups whipping cream
- Make the dough: To the bowl of a stand mixer fitted with a dough hook, add the flours, butter, milk, sugar, lemon zest, yeast, cinnamon, orange zest, salt, and 1 cup cool water. Combine on low pace till a cohesive dough begins to kind, about 2 minutes, then flip the mixer as much as medium and proceed mixing till the dough cleans the edges of the bowl, about 2 minutes extra.
- Calmly flour a clear work floor then flip the dough out onto it. Knead till the dough is easy, about 1 minute. Grease a big bowl, place your dough inside, and canopy loosely with plastic wrap. Put aside at room temperature till doubled in dimension, 2½–3 hours.
- In the meantime, make the filling: To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and cinnamon. Combine on medium pace till mixed and fluffy, 2–3 minutes. Add the pecans and chocolate, combine briefly to mix, then put aside at room temperature.
- Calmly flour your work floor and switch the dough out onto it. Utilizing your fingers, deflate the dough and form right into a rectangle. Calmly flour the highest of the dough, then use a rolling pin to flatten into an excellent, ¼-inch thick rectangle, about 28- by 16-inches. Utilizing an offset or silicone spatula, unfold the filling evenly over the floor of the dough. Working from the longer aspect, roll into a good log. Use a big knife to slice the log crosswise into fourteen 2-inch thick buns.
- Make the topping: In a small bowl, whisk the cream and brown sugar collectively, then pour right into a 12-inch cast-iron skillet. Sprinkle the pecans and chocolate chunks evenly over the underside of the pan, then organize the rolls, minimize aspect down, within the pan (they are going to match snugly). Cowl loosely with plastic wrap and put aside in a heat place till the rolls have expanded, and really feel very smooth and jiggly, 2½–3 hours.
- In the meantime, preheat the oven (with one among its racks positioned within the middle) to 350°F.
- When the buns have risen, uncover and switch the rolls to the oven. Bake till evenly deep golden brown, 40–45 minutes. Cool within the skillet for five minutes, then place a big, heatproof plate or slicing board atop the buns and thoroughly invert. Serve the sticky buns heat or at room temperature.