Lemon Pecan Sticky Buns
Serves 8
180 mins prep
30 mins cook
210 mins total
Recipe for Lemon Pecan Sticky Buns, delicious sweet bread bursting with zesty lemon curd and a pecan crunch. These twisted buns are easy and fun to make. You will put a smile on the face of anyone who receives one!
Dough
Lemon Filling
Egg Wash
Glaze
cup( 500 g) powdered sugarmore as needed
juice of 3 large lemonsmore as needed
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Dough
In the bowl of a stand mixer add yeast, sugar, and warm milk. Gently whisk together and Let sit 5-10 minutes until frothy.
Using paddle attachment, mix in the egg, water, salt, vanilla, and butter on medium low.
Switch to the dough hook and slowly spoon in flour on medium low speed.
Once the flour is incorporated, turn up to medium-high and beat the dough for 5 minutes.
Tear off a small piece and do a windowpane test.(stretch dough with fingers and hold up to light, if you can see through the dough without it breaking, then its ready).
If dough isn’t ready, beat or hand knead for an additional 5 minutes.
Shape dough into a ball and place in a lightly oiled bowl.
Cover with plastic wrap and let sit for an hour or until doubled in size.
While the dough is rising make your lemon curd!
Lemon Curd Filling
Place all ingredients into a medium sauce pan.
Stir on low heat for 5-10 minutes until thoroughly combined.
Remove from heat and let cool for 5 minutes.
Pour into a glass jar and place in fridge to cool.
Sticky Buns
Preheat oven to 350 F (190 C). Line two cookie sheets with parchment paper.
Remove plastic from risen dough.
Slowly punch your fist down into the dough to remove excess air.
Place dough on a lightly floured surface and reshape into a flatter circle.
Using a bench scraper or large knife divide the dough into 8 equal portions.
(weigh each portion to be exact)
Shape each portion into a ball.
Take one ball and roll out into a 12 x 8-inch flat oval (1/8-1/4 inch thickness). Doesn’t have to be exact (refer to photos).
Spoon lemon curd filling onto dough and spread a thin layer across the surface. Leaving a bare rim around the edges.
Sprinkle chopped pecans across the lemon filling.
Roll the dough inwardly lengthwise to create a cylinder shape.
Take your knife beginning a ¼ inch from the top and slice the rolled dough lengthwise. This should create two tails.
Rotate the sections upward to show the exposed filling.
Overlap the sections, continuously braiding until you reach the end. Pinch together tails at the end.
Take the two ends and tie a knot with the long piece of braided dough.
Attach the two ends together forming a knotted bun. (one end going through the top and the other through the bottom of the knot.)
Place the bun on the parchment paper and repeat with the reaming 7 balls.
Cover each tray of buns with a cheese cloth and let puff for an additional hour.
Egg Wash
Stir together one egg white and 1 tsp of water with a fork.
Gently brush egg wash onto solid parts of each bun (do not brush the exposed filling.
Bake for 25-30 min or until golden brown.
Remove buns and set trays on wire rack to cool for 5-10 min.
While buns are cooling make your lemon curd glaze!
In a medium bowl whisk together lemon juice and powdered sugar. Add additional sugar or juice for desired consistency.
Drizzle lemon glaze over sticky buns adding an extra sprinkling of chopped pecans.