Ingredients: |
Ingredients: 1 recipe Brioche, (see recipe), chilled
To Coat the Bottom of the Pan:
¾ cup light brown sugar, lightly packed
½ cup light corn syrup
1¼ cups pecan halves, about 64
Softened butter for greasing the pan
For the Filling:
½ cup Creme Fraīche or sour cream, (see recipe)
2 tablespoons finely chopped pecans
1 extra-large egg, lightly beaten
½ cup light brown sugar, lightly packed
|
Directions: |
Directions:1). Make the Brioche according to the instructions through Step #5.
2). For the bottom coating, lightly grease eight ¾-cup capacity muffin tins with softened butter. Combine the brown sugar and the corn syrup, mixing until the sugar is completely absorbed. Evenly distribute the mixture into the muffin cups and arrange 6 pecan halves around the perimeter of each pan and place 2 pecan halves in the middle.
3). On a lightly floured work surface, roll each half of the dough into an 18- by 12-inch rectangle, about ¼-inch-thick, flouring the surface of the dough as necessary and lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Trim the edges straight and brush off any excess flour.
4). Working with the long side parallel to the edge of the surface, spread the cream fraīche over the dough and sprinkle ½ cup of brown sugar and the chopped pecans over it, leaving a 1-inch border along the bottom. Brush the bottom edge with the beaten egg.
5). Fold the top edge of the dough over about an inch. Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way across the entire log. As you tuck, gently rock the dough back and forth to keep it taut and even. As you get close to the bottom edge, using two fingers, smear a ½-inch edge of dough into the work surface to thin it out and ensure that the dough seals together. Roll the dough onto the smeared edge and back and forth to seal.
6). Position it seam side down and trim the ends to make a 20-inch log. Slice the log into eight 2-inch-wide pieces and place each cut side down into the prepared tins. Set aside to a warm place to rise, until the dough fills the tin and it's spongy to the touch, about 2 to 2½ hours.
7). Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Pace the tins on a baking sheet and bake for 30 minutes, until nicely browned. Allow to cool slightly and invert. |
This recipe for Creme Fraiche Pecan Sticky Buns is from