Wednesday, April 20, 2011

Very Sticky Honey Pecan Buns

I recently took on my first challenge with using yeast.  I've been meaning to bake the challenging cinnamon bun for quite some time and finally did.


As delicious as cinnamon buns are, they are not at all easy or simple to make.  Baking these treats requires you to make the dough a day in advance so the yeast can rise (and your buns will be soft and delicious).  I never baked with yeast, so testing these buns out was an interesting surprise.  I made the dough Friday afternoon and it was quite a workout.  
The dough was simple: yeast, flour, sugar, salt, butter, and milk.  However, I had to knead the dough by hand for ten long minutes (considering that I don't have a stand mixer).  I'm pretty sure that I developed carpal tunnel from those ten minutes.  Anyway, once the dough is mixed I watched it rise and patted into down every half hour for two hours.  Then the dough needs to sit refrigerated overnight.  After that the dough should be set.
As I said it should be set, however, that was not my case.  Unfortunately, my refrigerator was too cold and the dough froze! Yikes!
I managed to recover the dough by letting it thaw out but I had to finish the baking at Emmit's considering I was suppose to be at work at 11 in the morning.  I wasn't sure how the buns would turn out because of the freezing.  I baked them longer than the time required but that could have been because I was using the oven at Emmit's.  Either way they came out delicious!


I was very surprised at the results considering this was my first attempt but they were amazing.  They tasted like french toast with a sticky glaze and a pecan crunch.  Overall, my success was encouraging and everyone enjoyed them.

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