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 464g
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.
– Add the egg and lemon zest and continue beating the mixture.
– Add the flour, yeast and milk.
– 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