STICKY PECAN CINNAMON BUNS

Makes: 15 Dough:

■ 1/2 cup (125 mL) warm water

■ 1 tsp (5 mL) granulated sugar

■ 1 pkg (7 g) active dry yeast

■ 1/2 cup (125 mL) milk

■ 1/4 cup (60 mL) granulated sugar

■ 1/4 cup (60 mL) unsalted butter, softened

■ 1 1/2 tsp (7 mL) kosher salt 2 large eggs, room temperature 4 cups (960-1000 mL/500 g) all-purpose flour

Glaze:

■ 1 1/4 cups (310 mL) unsalted butter, softened

■ 1 1/4 cups (310 mL) dark brown sugar, packed

■ 1/2 cup (125 mL) chopped pecans

■ 1 tbsp (15 mL) whole milk

■ 1 1/2 tsp (7 mL) kosher salt

Filling:

3/4 cup (185 mL) dark brown sugar, packed

4 tsp (20 mL) ground cinnamon

■ 1/2 cup (125 mL) chopped pecans

■ 1/4 cup (60 mL) unsalted butter, softened

Make dough:

1. Warm 1/2 cup (125 mL) of water to 110 F (45 C). Add 1 tsp (5 mL) of sugar and the active dry yeast. Stir to dissolve and let stand 10 minutes.

2. Heat the milk on medium heat until bubbling around the edges, but do not boil. Remove from heat and stir in 1/4 cup (60 mL) of sugar, 1/4 cup (60 mL) of softened butter and 1 1/2 tsp (7 mL) kosher salt until dissolved. Set aside to cool until lukewarm.

3. In the bowl of a stand mixer (or a large bowl), lightly whisk the 2 eggs. Add the yeast mixture, 1 1/2 cups (375 mL) of flour and the lukewarm milk. Stir to combine. Continue adding remaining flour 1/2 cup (125 mL) at a time.

4. Turn dough out onto a lightly floured surface. Knead until smooth, elastic and slightly sticky, approximately 10 minutes. Place dough in a large, oiled bowl, turning once to coat, cover with a damp cloth and let rise in a warm place for 1-1 1/2 hours or until doubled in size.

Make glaze:

1. Melt 1 1/4 cups (310 mL) unsalted butter and 1 1/4 cups (310 mL) packed dark brown sugar in a small saucepan over medium heat. Ensure sugar is fully melted. Remove from heat, add 1 tbsp (15 mL) whole milk, 1 1/2 tsp (7 mL) kosher salt and whisk until smooth and homogenized. Grease a 9-by-13-inch (23-by-33-cm) glass baking pan with unsalted butter. Pour the glaze into the pan, and sprinkle chopped pecans evenly on the surface. Set aside.

Make filling:

1. Combine 3/4 cup (185 mL) packed dark brown sugar,

4 tsp (20 mL) ground cinnamon, and 1/2 cup (125 mL) chopped pecans. Rub together using fingertips until blended. Set aside.

2. Punch dough down and turn out onto a floured surface. Let dough rest, then roll out into a 14-by-18-inch (35-by-45-cm) rectangle, with the long side closest to you. Using your hands, gently spread half the softened butter for the filling all over the dough, leaving a 1/2-inch (1-cm) border.

3. Sprinkle the filling over the greased surface. Lightly press it into the dough. Starting at the long edge closest to you, roll the dough tightly. Pinch the seam closed. Rub the remaining softened butter gently over the roll.

4. Using a sharp serrated knife or unwaxed dental floss, cut off the ends and slice the roll into 15 pieces, placing them cut side down in the prepared pan on top of the glaze. Cover and let rise until doubled in size, 1 1/2 to

2 1/2 hours.

5. Bake the rolls at 375 F (190 C) for 30-35 minutes or until a thermometer in the middle of a bun reads 200-210 F (94 to 99 C). Check at around the 20-minute mark, and if the buns are getting too brown, cover them with aluminum foil then continue baking.

6. When baked through, let cool in the pan for 5 minutes. Then place a serving platter on top of the glass pan and, using oven mitts, carefully and quickly invert the buns onto the platter.