Sourdough Pecan Sticky Buns
Equipment
- 1 stand mixer with dough hook (or large mixing bowl and wooden spoon)
- 1 medium mixing bowl
- 1 Small saucepan
- 1 9x13 inch baking pan
- 1 Rolling Pin
- 1 Rubber spatula
- 1 Whisk
- 1 sharp knife or bench scraper
- 1 plastic wrap or clean kitchen towel
- 1 wire cooling rack
Ingredients
- 120 gram sourdough starter active and bubbly
- 240 milliliter whole milk warm about 38°C / 100°F
- 75 gram granulated sugar
- 2 large eggs room temperature
- 113 gram unsalted butter melted and cooled slightly
- 560 gram all-purpose flour plus extra for dusting
- 8 gram fine sea salt
- 5 gram ground cinnamon
- 100 gram light brown sugar packed for filling
- 75 gram unsalted butter softened for filling
- 120 gram pecans roughly chopped for filling
- 170 gram unsalted butter cut into pieces for topping
- 200 gram light brown sugar packed for topping
- 80 milliliter heavy cream for topping
- 80 milliliter maple syrup for topping
- 3 gram fine sea salt for topping
- 100 gram pecans halves or roughly chopped for topping
Instructions
- In the bowl of a stand mixer, whisk together the sourdough starter, warm milk, granulated sugar, eggs, and melted butter until smooth.
- Add the flour, salt, and cinnamon to the wet mixture and stir with a spatula until a shaggy dough forms.
- Knead the dough with the dough hook on medium-low speed for 7–10 minutes, or by hand for 10–12 minutes, until smooth, elastic, and only slightly tacky.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a towel, and let rise at room temperature for 4–6 hours, or until puffy and 50–75% larger.
- While the dough rises, make the topping by combining butter, brown sugar, cream, maple syrup, and salt in a small saucepan over medium heat, cooking and whisking until smooth and just beginning to bubble.
- Pour the warm topping into the bottom of the greased 9x13-inch pan and sprinkle the pecan halves evenly over it, then set aside to cool.
- For the filling, mix the brown sugar and cinnamon in a small bowl, and ensure the filling butter is very soft and spreadable.
- After the first rise, turn the dough out onto a lightly floured surface and roll it into a rectangle about 30x40 cm (12x16 inches).
- Spread the softened butter evenly over the dough, leaving a 1.5 cm (1/2-inch) border on one long edge.
- Sprinkle the cinnamon-brown sugar mixture evenly over the buttered surface, then scatter the chopped pecans on top.
- Starting from the long edge opposite the clean border, tightly roll the dough into a log, sealing the seam gently.
- Trim the ends if needed, then slice the log into 12 equal pieces using a sharp knife or bench scraper.
- Arrange the slices cut-side up over the cooled pecan topping in the pan, spacing them evenly.
- Cover the pan tightly and refrigerate overnight or 6–8 hours for a slow, cold proof.
- In the morning, remove the pan from the fridge and let the buns proof at room temperature for 60–90 minutes, or until noticeably puffy and nearly touching.
- Preheat the oven to 180°C (350°F) while the buns finish proofing.
- Bake the buns for 25–30 minutes, or until golden brown on top and an internal temperature of about 93°C (200°F) is reached.
- Let the pan cool on a rack for 5–10 minutes, then carefully invert onto a serving platter so the sticky pecan topping is on top.
- Allow the buns to set for another 5 minutes before serving warm.
Notes
For best flavor, use an active, recently fed sourdough starter and avoid adding too much extra flour, as a slightly soft dough bakes up lighter. If your kitchen is cool, the first rise and final proof may take longer, so judge by how puffy the dough looks rather than the clock. Chilling overnight makes slicing cleaner and enhances flavor, but if you’re in a hurry you can proof at room temperature until doubled and bake the same day. Toasting the pecans briefly before using intensifies their flavor, and if you like extra sauce, you can increase the topping quantities by 25%. Finally, place the pan on a baking sheet to catch any drips and invert the buns while still warm so the topping releases cleanly.
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