Brûlée Bakery's Overnight Cinnamon Buns with Pecans


Brûlée Bakery is a GORGEOUS little patisserie here in Calgary which is located in a basement shop on 11Avenue SW. The best cake I every had in my life was their coconut cream masterpiece my Mom ordered for my 30th birthday. They decorate their desserts with fresh flowers and only use the best , most fatty ingredients. I cannot sing their praises enough, but alas, D cannot eat there and I probably shouldn't.

So with utmost respect for Brûlée and all their delicious full-fat dairy, I am sharing my version of their pecan sticky buns. I make mine overnight to appear like a domestic goddess in the morning (and allow for a little more sleep in time!)

Beautiful illustrations on the website at Brûlée Bakery. I would love to know who did them...


Ingredients

Dough:

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons (I substitute vegan margarine for D)
  • 6 ounces buttermilk, room temperature (or almond milk with a Tablespoon of lemon juice for the lactose-intolerant in your life!)
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons (I have proofed traditional yeast for this recipe and it mad no difference, so just use what you have on hand)
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
  • raisons, currants etc.. if you are so inclined (I have made 1/2 with raisins and 1/2 without for D and his Dad who love cooked raisins. Their little raisin heads out out of the buns as they cook so it is easy to see where they are hiding should you be raisin-adverse, like I am.)
Sticky Pecan Topping:
1/4 cup water on stand by (I add this last if you, if at all, because I find I often don't need it with vegan margarine which is quite thin when it melts)
1/2 cup butter (or vegan margarine)
1 cup pecans, halves
1 cup brown sugar

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Make the topping: 
In a saucepan, bring the butter and sugar to a boil. Add some or all of the water here if you have a corn syrup like thickness. You want to be able to pour it--more like maple syrup. Evenly spread your pecans in the bottom of your buttered pan. Pour the butter/sugar mixture over the pecans.
Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. It is best if the rectangle is not too long so you get 12 fat rolls instead of 24 skinny ones! Brush the dough with the melted butter, leaving a border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish on top of the pecan goodness; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.


Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. This is magic... Close the oven door and let the rolls rise until they look puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30-40 minutes.
Take the rolls out of the oven and with gusto and bravery flip the whole pan upside down so teh buns fall out onto a cookie sheet. Now the pecan goo is on top and dripping down the sides of your buns. Serve immediately with a lot of napkins!


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