The soft and fluffy spi­rals of this el­e­gant glossy bun are dot­ted with lightly spiced glazed pe­cans to add ir­re­sistible crunch.

donna hay - - STICKY BUNS -

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.

cook’s tips

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.


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