Cinnamon pecan toffee buns

Cinnamon pecan toffee buns

By
From
How to Cook Bread
Makes
8 large buns
Photographer
Peter Cassidy

These delicious spiral buns are made in the same way as Chelsea buns. As their caramel juices cool, they become irresistibly chewy and toffee-like. Serve them as part of a brunch, or simply with a cup of coffee. You will need a 24cm round cake tin.

Ingredients

Quantity Ingredient
250ml milk
20g fresh yeast
100g caster sugar
500g strong plain flour, plus extra to dust
1/2 teaspoon salt
175g butter, at room temperature
1 egg
oil, to grease
1/2-1 teaspoon ground cinnamon
75g soft light brown sugar
100g pecan nuts

Method

  1. Pour the milk into a saucepan and bring to scalding point over a medium heat, then remove from the heat and leave to cool to tepid, about 38°C.
  2. In a small bowl, cream the yeast with 1 tsp of the caster sugar and 1 tbsp of the milk.
  3. Put the flour and salt in a large bowl. Cut 75g of the butter into cubes and rub into the flour with your fingertips. Stir in 50g caster sugar and make a well in the middle. Set aside the remaining butter in a warm place to soften.
  4. Break the egg into a small bowl and beat with a fork. Add the beaten egg to the well with the creamed yeast mixture and at least three quarters of the remaining milk. Using a cutlery knife, bring the dough together, adding any remaining milk if needed to make a soft dough.
  5. Transfer the dough to a very lightly floured surface and knead for about 5–8 minutes until smooth.
  6. Place the dough in a very lightly oiled bowl and cover with lightly oiled cling film. Leave to rise in a warm place until doubled in size, about 1½ hours.
  7. Meanwhile, mix 75g of the remaining butter with the rest of the caster sugar and cinnamon to taste, to make a smooth paste.
  8. Transfer the risen dough to the work surface and knock it back, kneading it for 2–3 minutes. Using a rolling pin, roll the dough into a 25cm square. Spread the buttery cinnamon paste over the dough as evenly as possible, and almost to the edges. Roll the dough up into a Swiss roll, trim off the ends and cut into 8 slices, 3cm thick.
  9. Mix the remaining 25g butter with the soft brown sugar and spread the mixture evenly in the bottom of the cake tin. Roughly chop the pecan nuts and scatter over the butter and sugar layer.
  10. Arrange 7 buns, cut side up, around the inside edge of the prepared cake tin, leaving a little space between each to allow them to expand as they prove. Put the eighth bun in the middle.
  11. Cover loosely with oiled cling film and leave to prove for 25–30 minutes, or until almost doubled in size. Meanwhile, heat the oven to 200°C.
  12. Bake in the oven for 25–35 minutes until risen and golden. Check between the layers for any greyness and continue to cook a little longer if there is any, on a lower shelf to prevent them taking on too much colour. Remove from the oven and leave to cool slightly.
  13. Remove the buns from the tin while they are still warm (or they may stick) and serve upside down, pecan side uppermost. The pecan, butter and sugar mixture will have created a lovely nutty, sticky glaze.
Tags:
bread
Leiths
baking
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