Caramel Pecan Sticky Buns
I was visiting my sister in Aspen, Colorado last week and baked these. I didn't have a scale, so the following are volume measurements. The weight measurements I've given should be pretty close. I will also note that the dough was mixed by hand and there was no kneading involved (except for some turning of the dough to incorporate the butter).
1 c. whole milk (240mL)
1.5 tsp. instant yeast (5g)
2 large eggs (about 50g each)
6 TBSP. granulated sugar (about 75g)
3 cups AP flour (guessing around 400g)
1 tsp. salt (5g)
3 TBSP. softened butter (42.5g)
I did an autolyse for 30 minutes then added the salt and butter and let rise for 1 hour.
After rolling out the dough to about 1/4" thickness, I added the following
2 TBSP. melted butter (57g), brushed on
1/2 c. loosely packed brown sugar (sorry, no equivalent weight measure)
cinnamon (sorry, I did not measure this as I just shook it out of the can, maybe 2 tsp.)
Then rolled and cut 2 inch pieces.
In a 9 x 13 pyrex dish, I made the following topping:
3 TBSP. melted butter (42.5g)
1 c. loosely packed brown sugar
2 TBSP. maple syrup
1/4 c. whole milk
1 c. roughly chopped pecans
I placed the rolls on top and let rise for 1 hour (things rise quickly at 8000 feet)
I baked at 350F for 30 minutes
I let them cool slightly (~ 2 minutes) and quickly inverted onto parchment