Sticky Buns with Pecans for Freezing

Name: Sticky Buns with Pecans for Freezing
Yield: Makes twelve 3 1/2-inch buns
Ingredients: 3 , large eggs at room temperature; 1/4 cup, granulated sugar; 3/4 cup, buttermilk at room temperature; 1 1/4 teaspoons, table salt; 2 1/4 teaspoons, instant yeast; 4 1/4 cups, unbleached all-purpose flour (21 1/4 ounces), plus additional for dusting work surface; 6 tablespoons, unsalted butter, melted and cooled until warm; 6 tablespoons, unsalted butter; 3/4 cup, packed light brown sugar (5 1/4 ounces); 3 tablespoons, corn syrup, light or dark; 2 tablespoons, heavy cream; Pinch, table salt; 3/4 cup, packed light brown sugar (5 1/4 ounces); 2 teaspoons, ground cinnamon; 1/4 teaspoon, ground cloves; Pinch, table salt; 1 tablespoon, unsalted butter, melted; 3 tablespoons, unsalted butter; 1/4 cup, packed light brown sugar (1 3/4 ounces); 3 tablespoons, corn syrup, light or dark; Pinch, table salt; 1 teaspoon, vanilla extract; 3/4 cup, pecans (3 ounces), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped

16 comments

Appears in Cook's Illustrated May/June 2007

Desserts or Baked Goods

Make Ahead

Breads

Breakfast & Brunch

SERVESMakes twelve 3 1/2-inch buns

TIME2¾ hours, plus 3½ to 4 hours rising

WHY THIS RECIPE WORKS

In developing our sticky buns recipe, we tested a series of ingredients and settled on a buttermilk base that left the buns' flavor and texture rich but not heavy and the crumb tender and light. Six tablespoons of melted butter and three eg...

This is a members' feature.