1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) warm water
1 1 pkg active dry yeast, (or 1 tbsp)
1/2 cup (125 mL) milk
1/4 cup (60 mL) butter
1 tsp (5 mL) salt
2 eggs, beaten
4 cups (1 L) all-purpose flour
1-1/2 cups (375 mL) packed brown sugar
1 cup (250 mL) butter
1 cup (250 mL) coarsely chopped pecans
1 tbsp (15 mL) cinnamon
Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.
With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for 8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour.
Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.
approx. per serving
- pro6 g
- total fat22 g
- sat. fat10 g
- carb52 g
- fibre2 g
- chol71 mg
- sodium330 m
- vit A16%
- vit C–