The title to this recipe says it all. So I won’t do my usual “story before the recipe” nonsense. Just be prepared for the mess these cause when eating them!
Ingredients (makes 10 large buns):
1. Sugar – 95g
2. Butter – 85g
3. Eggs – 1
4. Lemon zest – 1 lemon
5. Cake Flour – 460g
6. Instant Yeast – 6g
7. Milk – 290ml
8. Cinnamon – 10g
9. Castor sugar – 100g
For the topping:
10. Unsalted butter, melted and cooled – 2 tablespoons
11. light brown sugar, lightly packed – 2/3 cup
12. Ground cinnamon – 3 teaspoons
13. Chopped pecan nuts – 1 cup
- – Cream sugar and butter until pale and creamy (preferably in a mixer. This should be 5mins minimum, beat the butter and sugar until they’re really creamy.)
- – Add the egg and lemon zest and continue beating the mixture.
- – Add the flour, yeast and milk (add the milk little by little to prevent lumps).
- – Mix until a dough is formed. Shape into a round ball and place in a bowl.
- – Cover in plastic and allow to prove.
- – Ferment the dough for 2 hours or until double in size.
- – Roll out the dough into a rectangular shape and sprinkle the surface with the cinnamon and castor sugar. Roll into a log.
- – meanwhile mix the cinnamon, brown sugar, butter and pecans together and spoon some into the bottom of the cups of muffin trays. Spoon about a third full into each muffin cup.
- – Slice the dough log into 5cm thick buns and place each bun title squeezed into each muffin cup. Remember to grease the tray first.
- – Wrap in plastic and allow to prove again, maybe about 30 minutes this time.
- – Bake at 180°C for 20 minutes or until golden brown.
- – Be very careful when lifting the trays out the oven as the sugar will be hot.
- – Invert the muffin tray onto a flat tray and allow the muffin tray to settle for a few seconds, this allows the caramelised topping to ooze onto the top of the buns and then gently lift the muffin tray off.
- – Allow to cool a little