TWD Pecan Sticky Buns

Decadent and yummy!

As I write this post it is raining  for the third day in a row. I’m not complaining as we really needed it but, I haven’t been able to get my garden planted yet.  I did start my  herb garden and moved them into pots on my deck. Much easier to access. We do expect a beautiful day on Thursday so, I'm planning a planting day! However, all this rain has given me plenty of time to bake! 

I planted seven different herbs on my deck

All right, let’s get to those sticky buns! The key word for yet another TWD challenge is butter! Lots and lots of butter. Our challenge for this week was making a Brioche dough to make the Pecan Sticky Buns with.  I made my sticky buns over several days time; taking advantage of the refrigeration time. 

This brioche dough started off with a sponge. You start with warm milk..yeast..1 egg..and a cup of flour in the bowl of your mixer. Then sprinkle a second cup of flour over the sponge and let rest until it begins to rise and the flour looks crackly. Now you’re ready to make the dough!
This requires a long beating time so a stand mixer is recommended.  At this point, add the dough ingredients to the sponge. With your dough hook, begin to incorporate the the rest of the ingredients. Then beat this mixture for about 15 minutes. Now it’s time to incorporate the butter…a stick and ½ at room temperature! Your dough will look curdled at first but, as the butter starts to blend into the dough it will come together. Once this is done, it is time to let the dough rest and rise for about 2 hours. Then deflate and refrigerate for up to three days.
Now it’s time for the sticky buns.  Here’s where you over dose on butter!  Divide the dough in half and roll each half into a rectangle. I only made one half and froze the rest to use another time.  After you roll out your dough, smear it with ¾ cup of butter, fold the dough envelope style.  Roll out again, fold once more, wrap and refrigerate for at least 30 minutes.  It’s time now to roll out the dough for the sticky buns.  Brush with egg, sprinkle with the sugar-cinnamon  mixture and pecans.  Roll up as for a jelly roll, wrap and freeze for 45 minutes.  I left mine in the freezer over night. It was Mothers Day and my hubby was taking me out for brunch.  On Monday I took mine out and let it defrost for about 30 minutes before I sliced them. Freezing the dough makes it easier for cutting. 
Now for the baking. I used a 9 inch cake pan…now are you ready for this…take a stick of softened butter…that’s right…another stick of butter and smear it over the bottom of your pan. Sprinkle with light brown sugar and slice your rolls. Place pecans onto the bottom of each roll and place your rolls, pecan side down, in the pan.  It’s time for the final rise! About 2 hours. Bake and enjoy! 
Step by step these were really enjoyable to make.  We loved these Pecan Sticky Buns but, what’s not to love!! They were wonderful!

This is how the sponge looks when ready to use

Add the other dough ingredients and beat

Adding the butter makes your dough look curdled but, it will come together

Place into buttered bowl and let rise

This is the dough ready to be rolled and filled

Brushed with the egg and ready to be sprinkled with sugar and nuts 

Pan buttered….Now that’s a lot of butter!

Brown sugar placed on top

The rolls ready to rise

Risen and ready to bake….I forgot about mine and let them rise a bit too long

They still came out so delectable….and buttery

Although a bit misshapen….

Oh so good!

Our hosts this week are Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday. This recipe will be posted on their blog! You should check them out!