Sticky Pecan Rolls (Pecan Cinnamon Buns)
33.8 هزار بار بازدید -
13 سال پیش
-
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Facebook: yoyomax12
I'm hoping to post recipe and cupcake previews and anything else that strikes me as interesting.
This recipe is time consuming and not something to be done quickly.
These are really good! Next time I would double the sugar/cinnamon filling
This recipe from a book called "The very best of Emeril"
This is half voice over and half "on the fly" . This was filmed a while ago and Max is all better now! :)
FOR THE BRIOCHE (bun part)
3 Envelopes active dry yeast (1 envelope = 2 1/4 tsp)
1/2 Cup Warm milk; (about 110 degrees )
1 Vanilla bean; split (or use regular liquid vanilla 2tsp ought to be enough)
5 Cup Flour
6 Eggs
1/2 Cup Warm water; (110 degrees F.)
3 Tablespoon Sugar
2 Teaspoon Salt
3 Sticks plus 2 tablespoons butter; room temperature
1 Large Egg; beaten
FOR THE FILLING
1 Cup Sugar (I used brown)
1 Teaspoon (or more) Cinnamon
FOR THE TOPPING
1/2 Pound Butter
1 Cup Light brown sugar
2 Cup Pecan pieces
( misread when I was making the video, I thought it said 1/2 cup instead of 2 cups, I used at least that when making these)
You can omit the pecan halves, but then they wouldn't be sticky pecan rolls, they would just be cinnamon buns.
Preheat the oven to 400 degrees F.
For the Brioche:
Combine the yeast and milk in a small bowl and stir to dissolve the yeast.
Add 1 cup flour and mix to blend well. Using a knife, scrape the vanilla
bean and stir the pulp into the yeast mixture. Let sit at room temperature
in a warm, draft−free place for about 2 hours to allow fermentation. Put 2
cups of the flour into a large mixing bowl. Add 4 of the eggs, one at a
time, beating thoroughly into the flour sing a wooden spoon with each
addition The dough will be sticky, thick, and spongy. Add the water, sugar,
and salt and mix well, beating vigorously. Add 3 sticks of the butter and
work it into the dough with your hands until it is well blended Add the
remaining 2 eggs and mix well into the dough. Add the remaining 2 cups of
flour and blend into the dough, breaking up any lumps with your fingers. Add
the yeast mixture. Using your hands, knead and fold the starter into the
dough Continue kneading and folding until all is well mixed, about 5
minutes. The dough will be sticky and moist. Cover with a clean cloth and
let rise in a warm, draft−free place until it doubles in size, about 2
hours. With your fingers, lightly punch down the dough. Cover and let rise
in a warm, draft−free place until it doubles in size, about 1 hour.
To assemble:
Divided the dough into 2 equal portions. Refrigerate one ball of dough while
working Lightly dust the work surface with flour and roll out the dough into a rectangle, about 14 inches long and 1/4 inch thick. Using a pastry brush,
egg wash the edges of the dough. In a small bowl, combine the sugar and
cinnamon. Mix well. Sprinkle half of the mixture the dough.
Roll the dough up tightly to form a log. Wrap the log in plastic wrap and
freeze for 30 minutes. Repeat the above process with the other ball of
dough.
In a mixing bowl, combine the butter, brown sugar and remaining 1/2 teaspoon of cinnamon. Mix well. Spear the bottom of 2 (10 inch) round cake pan withthe butter mixture. Sprinkle the butter with the pecan pieces. Remove the logs from the refrigerator. Using a sharp knife, slice into 1 1/2 inch
slices. Place the slices on top of the pecans, about 1/2 inch away from each
other. Let the buns rise until double in size, about 1 1/2 hours. Place in
the oven and bake until golden brown, about 35 minutes. Remove from the oven and turn onto a serving platter. Cool for about 5 minutes and serve warm.
Facebook: yoyomax12
I'm hoping to post recipe and cupcake previews and anything else that strikes me as interesting.
This recipe is time consuming and not something to be done quickly.
These are really good! Next time I would double the sugar/cinnamon filling
This recipe from a book called "The very best of Emeril"
This is half voice over and half "on the fly" . This was filmed a while ago and Max is all better now! :)
FOR THE BRIOCHE (bun part)
3 Envelopes active dry yeast (1 envelope = 2 1/4 tsp)
1/2 Cup Warm milk; (about 110 degrees )
1 Vanilla bean; split (or use regular liquid vanilla 2tsp ought to be enough)
5 Cup Flour
6 Eggs
1/2 Cup Warm water; (110 degrees F.)
3 Tablespoon Sugar
2 Teaspoon Salt
3 Sticks plus 2 tablespoons butter; room temperature
1 Large Egg; beaten
FOR THE FILLING
1 Cup Sugar (I used brown)
1 Teaspoon (or more) Cinnamon
FOR THE TOPPING
1/2 Pound Butter
1 Cup Light brown sugar
2 Cup Pecan pieces
( misread when I was making the video, I thought it said 1/2 cup instead of 2 cups, I used at least that when making these)
You can omit the pecan halves, but then they wouldn't be sticky pecan rolls, they would just be cinnamon buns.
Preheat the oven to 400 degrees F.
For the Brioche:
Combine the yeast and milk in a small bowl and stir to dissolve the yeast.
Add 1 cup flour and mix to blend well. Using a knife, scrape the vanilla
bean and stir the pulp into the yeast mixture. Let sit at room temperature
in a warm, draft−free place for about 2 hours to allow fermentation. Put 2
cups of the flour into a large mixing bowl. Add 4 of the eggs, one at a
time, beating thoroughly into the flour sing a wooden spoon with each
addition The dough will be sticky, thick, and spongy. Add the water, sugar,
and salt and mix well, beating vigorously. Add 3 sticks of the butter and
work it into the dough with your hands until it is well blended Add the
remaining 2 eggs and mix well into the dough. Add the remaining 2 cups of
flour and blend into the dough, breaking up any lumps with your fingers. Add
the yeast mixture. Using your hands, knead and fold the starter into the
dough Continue kneading and folding until all is well mixed, about 5
minutes. The dough will be sticky and moist. Cover with a clean cloth and
let rise in a warm, draft−free place until it doubles in size, about 2
hours. With your fingers, lightly punch down the dough. Cover and let rise
in a warm, draft−free place until it doubles in size, about 1 hour.
To assemble:
Divided the dough into 2 equal portions. Refrigerate one ball of dough while
working Lightly dust the work surface with flour and roll out the dough into a rectangle, about 14 inches long and 1/4 inch thick. Using a pastry brush,
egg wash the edges of the dough. In a small bowl, combine the sugar and
cinnamon. Mix well. Sprinkle half of the mixture the dough.
Roll the dough up tightly to form a log. Wrap the log in plastic wrap and
freeze for 30 minutes. Repeat the above process with the other ball of
dough.
In a mixing bowl, combine the butter, brown sugar and remaining 1/2 teaspoon of cinnamon. Mix well. Spear the bottom of 2 (10 inch) round cake pan withthe butter mixture. Sprinkle the butter with the pecan pieces. Remove the logs from the refrigerator. Using a sharp knife, slice into 1 1/2 inch
slices. Place the slices on top of the pecans, about 1/2 inch away from each
other. Let the buns rise until double in size, about 1 1/2 hours. Place in
the oven and bake until golden brown, about 35 minutes. Remove from the oven and turn onto a serving platter. Cool for about 5 minutes and serve warm.
13 سال پیش
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