The soft and fluffy spirals of this elegant glossy bun are dotted with lightly spiced glazed pecans to add irresistible crunch.
maple-glazed pecan and brown sugar bun
1 x quantity basic sticky bun dough (see recipe, p146) 1 cup (120g) pecans, chopped
½ cup (90g) brown (light brown) sugar ½ teaspoon allspice plain (all-purpose) flour, for dusting 50g unsalted butter, melted
1 egg, lightly beaten
2 tablespoons maple syrup
Follow the basic sticky bun dough recipe. While the dough is proving, place the pecan, sugar and allspice in a small bowl and mix to combine. Set aside.
Roll out the dough on a lightly floured surface to a 55cm x 30cm rectangle. Brush with the butter and sprinkle with the pecan mixture.
Cut the dough into six 5cm x 55cm strips. Roll one strip up tightly, place on top of the end of another strip and roll up again. Repeat with remaining dough to create one large spiral. Place in a lightly greased 20cm springform cake tin lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30 minutes or until risen. Preheat oven to 160°C (325°F).
Brush the bun with the egg and cook for 40–45 minutes or until golden brown and cooked through. Set aside to cool in the tin for 10 minutes before turning out. Brush with the maple syrup to serve.
When proving the dough, a warm, draught-free place is best. The yeast needs a warm environment – too cool and it will take longer to activate.
It’s important that the dough doubles in size during the first prove – this helps to create a nice, fluffy dough rather than a dense one.
Covering the dough with a damp tea towel ensures that the dough doesn’t dry out while it’s proving. Make sure to always use dried yeast that is in date. Old yeast won’t activate, meaning that your dough won’t rise at all.
If you wish to make the dough ahead of time, you can make the basic sticky bun dough and allow it to prove, then refrigerate it overnight. Bring the dough back to room temperature before you start rolling and shaping it.
All of these buns are best eaten on the day they are made.