Rhubarb And Pecan Sticky Buns
This recipe creates a fluffy and delicate sticky bun with crunchy nuts and a nice acidic balance of rhubarb.
Equipment
- Baking Tray
- Pot
- Hand Mixer
Ingredients
Sticky Bun Dough
- 2 Tbsp Instant Yeast
- 1 1/2 Cups Warm Water 105 Degrees
- 1/2 Cup Sugar, Granulated White
- 2/3 Cup Milk
- 2 Each Eggs
- 2/3 Cup Butter Softened
- 6 Cups Flour All Purpose
- 1 Tsp Salt
Cinnamon Sugar Butter Filling
- 2 Cups Sugar, Granulated White
- 2 Tbsp Cinnamon Ground
- 1 Pound Butter Softened
Sticky Goo Topping
- 1 Pound Butter 1 Box
- 1 Pound Brown Sugar Check box or bag for weight
- 2 Cups Maple Syrup
Rhubarb
- 1 Pound Rhubarb Sliced thinly on a mandolin or with a knife
Garnish
- 2 Cups Pecans Toasted and chopped
- 1 Cup Granola Optional
Instructions
Sticky Bun Dough
- 1. Preheat your oven to 350 degrees F.
- 2. Turn on your hot water and let it run for a 30 seconds. Adjust the cold water until it is slightly hotter than warm to the touch. If you have a thermometer, temp the water at a consistent 105 degrees F. If not, going by touch is fine.
- 3. Measure out the hot water, and add your yeast, and sugar. Mix well and set aside.
- **Chef's Tip** The sugar will feed the yeast and allow it to bloom.
- 4. Beat the softened butter in a bowl. Mix in the milk and combine well. Then add the eggs and mix until it has just combined. Set this aside as well.
- 5. In a separate bowl, combine the flour and salt.
- 6. When the yeast has bloomed, combine it with the milk mixture. Mix well. Then mix with the flour and salt. This will create a dough. beat this until it pulls away cleanly from the bottom of the bowl.
- 7. Form into a ball and transfer to a greased bowl. Cover with a towel, or plastic wrap. Let it sit in a warm place for 30 minutes until it has doubled in size.
Sticky Goo Topping
- 1. Place the butter in a pot to fully melt. Add the maple syrup, then the brown sugar. Cook on low heat until the brown sugar has dissolved. Set aside.
Cinnamon Sugar Butter Filling
- 1. Soften the butter and use the hand mixer to evenly distribute the cinnamon and sugar. Set aside.
Assembly
- 1. Flour a table top or cutting board and turn your dough out on top of it. Flour the surface and roll out to a 1/2" thickness.
- 2. Spread your cinnamon butter filling starting from the side closest to you. Spread upward until you reach the upper 1/3 of the dough. Leave bare.
- 3. Slice your rhubarb on a mandolin or by hand with a knife. You can also use a peeler to get thin slices. Lay out on top of all of the cinnamon sugar butter.
- 4. Start rolling the sticky bun dough into a log starting from the side closest to you. Once you have rolled it all up, slice it into 2" Slices. Gently roll forward each slice to preserve the shape and set aside. Slice the entire of sticky buns.
- 5. In your greased baking tray or hotel pan, add your sticky goo. Tilt to cover the entire surface area. Shower with the toasted and chopped pecans and granola.
- 6. Place each bun in the tray and line up shoulder to shoulder. Spray the tops with grease or butter, cover, and set aside to proof in a warm area for 30 minutes.
- 7. When the buns have risen, place into the oven to bake for 25 minutes. Check and adjust time for doneness. You will be looking for a brown color. Pull back the layer to see if it has cooked all the way. If it looks elastic or raw, continue to bake.
- 8. When finished, turn out onto a cutting board or plate. If you want to put in extra texture and flavor, do not turn out and drizzle the top of the buns with sticky goo and your toasted pecans/granola.
