Pecan Sticky Buns with Chef Gail Sokol

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: store-bought syrup

Homemade caramel can be made with pantry staples.

In the bowl of an electric mixer, using the paddle attachment, blend water, butter, and egg on low speed until well combined.

In a medium bowl, whisk together flour, sugar, yeast, milk powder, and salt. Blend well.

Gradually add the flour mixture and blend well. Dough should be somewhat soft.

Pour dough onto a work surface and lightly knead, using a bench scraper if necessary to turn dough over. Add more flour only if dough is too sticky, or you can use a few drops of a neutral oil on your work surface instead of flour. Knead until dough is nice and elastic – approximately 1 minute.

Spray a large bowl with non-stick cooking spray and place dough in bowl, flipping it over so the greased side is up. Cover bowl with plastic wrap and place in a warm location until doubled in size – 1-2 hours.

Spray a 10-inch round cake pan with nonstick cooking spray. Set aside.

To make the glaze, in a medium bowl, whisk all the glaze ingredients together (except the pecans) until well combined.

Pour glaze onto bottom of greased cake pan. Sprinkle pecans evenly over glaze.

Roll dough out on a very lightly oiled work surface using a rolling pin to a 12-by-9 inch rectangle.

Using an offset spatula, spread the 3 tablespoons of softened butter evenly over the dough, right to the edges.

In a small bowl, combine granulated sugar and cinnamon. Sprinkle cinnamon sugar evenly over the butter.

Starting at the long side, tightly roll rectangle up into a long coil. Using a dough cutter or sharp knife, cut coil into 12 even slices. Place each slice cut-side up into cake pan on top of glaze and nuts. Space slices evenly apart.

Cover the pan lightly with plastic wrap and allow to rise for approximately 1 hour, or until buns have almost doubled and are touching.

Preheat oven to 375 degrees Fahrenheit.

Uncover pan and bake the buns about 30 minutes, or until nice and brown.

Allow to cool for 1-2 minutes. Loosen the edges of the buns from the pan with a small sharp knife. Put a platter on top of the pan and flip the pan over to release the buns onto the platter. Cut apart and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens