My new found love has prompted me to look for the recipe and get my hands busy. I did what I had to do and I am very glad for the invention of INTERNET!
The recipe requires lots of patience and time. I did not have a mixer here in Boston so I was training my arms as I kneaded the dough.
Recipe (For 8 buns)
- 175g All-purpose flour
- 170g Bread Flour
- 1 package Active Dry Yeast
- 40g Fine Sugar
- 1/2 tbsp Kosher salt
- 1/4 cup Cold water
- 2 Whole Eggs and 1 egg yolk
- 155g Unsalted butter, cut into 10 small pieces
- Combine flour, yeast, sugar, salt, water and eggs. Knead the dough until all ingredients are well combined and smooth. The dough will looked dry.
- At this time, add the butter, 1 piece at a time. Knead the butter into the dough and add the rest of the butter slowly. It may seems impossible at first.
- Once the butter is completely incorporated, continue to knead for about 15 minutes. It will look smooth and shiny. The dough will have some elasticity when you pull a piece from it.
- Cover the dough with cling wrap and refrigerate overnight.
- Take the dough out from the refrigerator 1 hour before use.
B) Goo and Final assembling
- 170g Unsalted Butter
- 345g Brown Sugar (1)
- 1/3 cup Honey
- 1/3 Heavy cream
- 1/3 Water
- 1/4 tsp Kosher salt
- Prepared Dough
- 1/4 cup Brown Sugar (2)
- 1/4 cup Fine sugar
- 1/8 tsp Ground Cinnamon
- 1 cup Toasted pecans, chopped
- In a saucepan, melt butter and whisk in brown sugar (1). Remove from heat and whisk in honey, heavy cream, water and salt.
- Set aside and let it cool for 30 minutes.
- Roll the dough into 12" by 16" and 1/4" thick.
- In a bowl, mix brown sugar (2), sugar, cinnamon and 1/2 of the pecans. Sprinkle this mixture onto the rolled dough. Ensure it is evenly spread out.
- Using your fingers, roll the dough (like a swiss roll) from one side to the opposite side. Start with the long side.
- Use a knife and cut the roll into 8 equal parts.
- Pour the goo into a baking tray (make sure the tray is at least 2 inch high).
- Sprinkle the rest of the pecans over the goo.
- Arrange the buns in the baking tray in 2 rolls of 4s.
- Cover with cling wrap and let it proof in a warm place. It should double the size.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the buns unto golden brown, about 35 minutes.
- Let the baking tray cool for 20 minutes. Remove the buns and invert them on a serving plate. Spoon extra goo and pecans over the buns.
Recipe is adapted from Food Network.