When we were younger, we used to head down to Robe for the weekend for a beach family getaway. After visiting our secret glass beach and collecting shells, old bits of sea smoothed pottery and coloured glass, we always stopped in for a sticky bun at the Wilson’s café. This is our version of indulgent sticky buns, best served warm with a hot cup of tea on a lazy winter weekend.


Maple Pecan Sticky Buns Recipe

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Dough
1 cup water
1 tsp salt
3 tbsp sugar
85g butter
2 cups white plain flour
1 cup wholemeal flour
1/3 cup low fat powdered milk
1 ¼ tsp active dry yeast

Filling
50g softened butter
¾ cup sugar
1 tbsp cinnamon

Syrup
½ cup maple syrup
50g melted butter
1 tsp cinnamon
1 cup roughly chopped pecan nuts

To make your dough in a bread maker:
Put the dough ingredients in the bread maker in the order listed. Select the dough setting (it is the pizza dough setting on my machine) and press start. Check the dough after the first 15 mins or so. If your dough looks quite wet and sticky, add a little bit more flour. Your dough should be smooth and soft. If it is too firm, add a little more water.

To make your dough by hand:
Use warm water when making the dough by hand. Add the yeast to the water in a large mixing bowl and let stand for 5 mins. Add all other ingredients but only half of the plain white flour. Bring the ingredients together with your hands, cover and let rest for 15 mins. Gradually add the remaining flour and knead your dough on a floured service for about 5 mins. Your dough should be smooth and springy. Put your dough in a bowl and cover with cling film. Let your dough rise for about 1 hour in a warm place, until it has doubled in size.

Shaping and baking your buns:
Grease a 30 x 20cm cake tin or baking dish. If you don’t have a baking pan this size, you can use 2 small cake tins. Spread the syrup ingredients over the bottom of your pan. In a mixing bowl, combine the filling ingredients to form a paste. Sometimes it is best to use your hands for this part.

Turn your dough out onto a floured service and roll it out to approx 20 x 40cm rectangle. Spread over your filling mixture and roll the dough up along the long side, like a swiss roll. Run a small amount of water along the edge of the dough and pinch to seal. Cut your dough with a sharp knife into 12 pieces and place them cut side up in your prepared pan. Cover and let rise in a warm place for about 45mins.

Preheat your oven to 180degrees (fan forced). Bake buns for 20 to 25 mins until they are golden. While still warm, place a plate larger than your baking tin on the top of your tin and hold the edges with your oven mitts. Quickly invert and remove the baking tin. Serve warm.

Makes 12 buns.

Notes: You can set your bread machine on delay cycle the night before so that your dough is ready to shape and bake in the morning. You could also add sultanas or currants to the filling mixture.

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Have you tried this recipe? We would love to hear your comments below…

 

4 Responses to Maple Pecan Sticky Buns

  1. didi says:

    Yum Prue! Just perfect for this cold end of winter weather with a cup of hot chocolate. I’, not used to yeast but this looks so easy I’ll make it on the weekend.

  2. Erin says:

    Looks delicious! Definitely adding this to the recipe book.

  3. sarah says:

    wow you have just desribed every summer holiday as a child for me aswell. I have dreams about wilsons sticky buns, and typed it in as a long shot that anyone out there knew what i was talking about, thankyou so much im going to make them today!

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