Pecan Sticky buns

Happy Friday all! Today we are going to be working with yeast, I know that it can be scary but this recipe makes it simple and will ease you into yeast breads. First check the kind of yeast you have because if it is instant, you will not have to do the first step of mixing yeast, sugar and milk. Instant yeast can be added to the flour. If you have a mixer with a dough hook get it set up and let's get to baking, if you don't then have patience and let's get our hands just a little stronger.

Here is the recipe:

      Pecan Sticky Buns

       1 oz. Active Dry Yeast                                        1 tsp. Lemon Juice

       2 oz. Sugar                                                          2 egg yolks

       1 Tbsp. Milk                                                       2 tsp. salt              

       5.5 oz. Buttermilk                                               1 lb. A.P. Flour

       1 tsp. Vanilla                                                       8 oz. butter, very soft

       1 tsp. Lemon Zest

      1.       Stir yeast, sugar, milk in a small bowl and set aside. Preheat oven to 325°.

      2.       In a mixing bowl stir the buttermilk, vanilla, lemon zest and lemon juice together and add the yeast mixture.

      3.       Add the yolks, salt, flour and butter to the mixture, (sift in the flour) put the dough hook on and knead until                       the butter is evenly distributed and the dough is smooth, about 6 minutes. Cover and let double,                                            depending on the warmth of the location it could take 1 to 1 ½ hours.

      4.       Prepare the topping and filling mixtures while the dough is proofing. To make the topping, cream the honey                     and sugar together. Stir in the pecans, this will be a stiff mixture. To make the filling stir the cinnamon,                               pecans or sugar together. 

      Topping

      3 oz.   Honey                                                        3 oz.  Brown Sugar

      2 oz. Pecans, chopped

      Filling

      1 tsp. Cinnamon                                                  3 oz. Pecans chopped

      4 oz. Brown Sugar                                               3 oz. Unsalted butter, melted

     5.       Lightly grease muffin cups, then distribute the topping mixture evenly, about a tablespoon per muffing cup.                       Set the pans aside at room temperature until the dough is ready.  

     6.       Punch down the dough and let it rest for 10 minutes. Roll out the dough into a 12 x 18 inch rectangle and                           approx.  ¼ inch thick. Brush with the melted butter and top evenly with the filling.

     7.       Starting with the long edge, roll up the dough. Cut into slices about ¾ to 1 inch thick. Place a slice in each                         muffin cup over the topping.

     8.       Proof until it is doubled about 20 minutes. Bake 325° until very brown about 25 minutes. Immediately invert                     the muffin pans onto paper lined sheet pans to let the buns and their topping slide out.