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You need these ingredients to make Big Fat Pecan Sticky Buns: - 4 cups all-purpose flour - 1 packet (2 1/4 teaspoons) instant yeast - 1/2 cup sugar - 1 teaspoon salt - 1 cup whole milk, warmed to 110°F (43°C) - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs - 1 teaspoon vanilla extract - 1 cup packed brown sugar - 1 tablespoon ground cinnamon - 1/2 cup chopped pecans - 1/4 cup maple syrup - 1/4 cup raisins (optional) Each ingredient plays a vital role. For example: - All-purpose flour gives structure. You can use bread flour for a chewier bun. - Instant yeast helps the dough rise quickly. If you use active dry yeast, you must activate it first. - Whole milk adds moisture. You can swap it with almond milk for a dairy-free option. - Unsalted butter offers rich flavor. Coconut oil can be a good substitute for a vegan option. - Brown sugar gives sweetness and moisture. You can use white sugar, but it will change the flavor slightly. Quality matters in baking. Fresh ingredients yield better taste and texture. - Use fresh yeast for the best rise. Old yeast can lead to dense buns. - Choose pure vanilla extract for rich flavor. I avoid imitation vanilla whenever possible. - For the best pecan flavor, use raw, unsalted pecans. Toast them lightly for extra crunch. - Always check the date on your flour and sugar. Old ingredients can ruin your recipe. Baking is both art and science. Using the best ingredients ensures success. Remember, quality ingredients create delicious dishes. You will taste the difference! For the full recipe, check out the link provided. 1. Mix Dry Ingredients: Start by adding 2 cups of flour, instant yeast, sugar, and salt into a large mixing bowl. Stir them together until they are well mixed. This step is important because it helps the yeast activate properly. 2. Combine Wet Ingredients: In another bowl, whisk together the warmed milk, melted butter, eggs, and vanilla extract. Make sure the milk is warm, around 110°F (43°C). This warmth helps the yeast rise. 3. Form the Dough: Pour the wet mixture into the dry ingredients. Gradually mix in the remaining flour, half a cup at a time. Mix until a soft dough forms. Then, knead the dough for about 5 to 7 minutes. Your dough should be smooth and elastic at this point. 4. Let the Dough Rise: Place your kneaded dough in a greased bowl. Cover it with a kitchen towel. Let it rise in a warm spot for 1 hour or until it doubles in size. This step is crucial for fluffy buns. 5. Preheat the Oven: While the dough rises, preheat your oven to 350°F (175°C). This ensures the oven is ready when your buns are. 6. Prepare the Filling: In a small bowl, mix the brown sugar, cinnamon, chopped pecans, and raisins (if using). This mixture will create the sweet, sticky filling. 7. Roll the Dough: After the dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the filling mixture evenly over the dough. 8. Shape the Buns: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces. Place these pieces in a greased baking dish, leaving some space between them. 9. Make the Sticky Topping: In a saucepan, combine maple syrup and the remaining chopped pecans. Heat over medium for about 2 to 3 minutes. Stir gently until it bubbles. Pour this mixture over the sliced buns in the baking dish. 10. Second Rise: Cover the baking dish with a towel. Let it rise for another 30 minutes. This step helps develop a nice texture. 11. Bake the Buns: Place the baking dish in the preheated oven. Bake for 25 to 30 minutes until golden brown. Your kitchen will smell amazing! 12. Cool and Serve: After baking, allow the buns to cool for 5 minutes. Then, flip them onto a serving platter. Enjoy them warm for the best taste! - Rolling: Use a rolling pin and apply even pressure. Start from the center and roll towards the edges. This helps keep the thickness uniform. - Cutting: Use a sharp knife or dental floss to cut the log into pieces. This method keeps the filling inside without squishing the buns. - Dough Won't Rise: Check the yeast's freshness. If it's old, it won't work. Also, make sure the environment is warm enough. - Buns Are Dense: This might happen if you over-knead or add too much flour. Keep your measurements accurate. - Sticky Topping Is Too Hard: If your topping cools down too fast, it may harden. Keep an eye on it while it heats. Feel free to explore the Full Recipe for more details on making these delightful treats! To make your sticky buns soft and fluffy, use fresh yeast. Instant yeast gives great results, but check the expiration date. When mixing the dough, don’t rush. Knead it well to develop gluten. This helps the dough rise better. Always use room temperature eggs and warm milk for the best texture. For a richer topping, add a touch of brown sugar to your maple syrup. This deepens the flavor. You can also mix in a pinch of salt to balance the sweetness. If you love nuts, toast the pecans before adding them. This brings out their flavor and adds crunch. A sprinkle of cinnamon in the topping gives an extra warm touch. Choosing the right spot for dough to rise is key. Look for a warm, draft-free area. If your kitchen is cool, turn on the oven for a minute, then turn it off. Place the dough inside to rise. Cover it with a damp towel to keep the moisture in. Allow the dough to double in size; this usually takes about an hour. Patience is important; don’t rush the rising time. For the full recipe, check out the complete guide to Big Fat Pecan Sticky Buns. {{image_2}} You can have fun with fillings! Besides pecans, try chocolate chips or dried fruit. Use chopped dark chocolate for a rich taste. For a fruity twist, add dried cherries or cranberries. You can even mix nuts with fruit for a unique flavor. The options are endless, and you can create your favorite combo. If you want to change the sweetness, add less sugar to the filling. You can also reduce the brown sugar in the sticky topping. For spice, add more cinnamon or try nutmeg. Just remember to taste your filling before rolling it up. This way, you can adjust it to your liking. To make these sticky buns vegan, replace eggs with flax eggs. Use non-dairy milk and vegan butter for the dough. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Make sure your yeast is gluten-free too. These changes keep the buns tasty while fitting your diet needs. For the full recipe, check back to ensure you still follow the right steps! To keep your sticky buns fresh, place them in an airtight container. If you don't have one, wrap them tightly in plastic wrap. This helps to keep them moist. Store them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. This can extend their shelf life for a week. However, they might dry out a bit. When it’s time to enjoy your sticky buns again, reheating is key. Preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 10-15 minutes. If you prefer a microwave, set it to medium power. Heat each bun for about 15-20 seconds. This way, they stay soft and tasty. You can freeze both cooked and uncooked buns. For cooked buns, let them cool completely first. Wrap each bun in plastic wrap, then place them in a freezer bag. They can stay frozen for up to three months. For uncooked buns, follow the steps up to cutting them. Place the cut buns on a baking sheet and freeze until solid. Then transfer them to a freezer bag. To bake, just let them thaw in the fridge overnight, then rise and bake as per the full recipe. This makes it easy to enjoy fresh sticky buns anytime! You can use honey or agave syrup instead of maple syrup. Both options add sweetness. They also give a lovely flavor to the sticky buns. You might also consider using corn syrup for a similar texture. Keep in mind that the taste will change slightly with each option. Pecan sticky buns last about 3 days when stored at room temperature. Make sure to keep them in an airtight container. If you want them to last longer, you can refrigerate them for up to a week. For the best taste, enjoy them fresh! Yes, you can make the dough ahead of time. After you knead it, place it in a greased bowl. Cover it and refrigerate for up to 24 hours. When you are ready to bake, let the dough sit at room temperature for 30 minutes before rolling. This gives you fresh buns anytime! For the full recipe, click here. You learned how to make Big Fat Pecan Sticky Buns, step by step. We covered key ingredients, their quality, and smart substitutes. The right ingredients and techniques help you bake with ease. Tips for flavors, fillings, and storage extend your enjoyment. Remember, baking is about fun and creativity. Try different variations and share your results. You now have the tools to master this recipe and impress others with your skills. Enjoy every delicious bite!

Big Fat Pecan Sticky Buns

Indulge in the ultimate treat with these Big Fat Pecan Sticky Buns! Soft, sweet, and packed with buttery pecans, these homemade buns are perfect for any occasion. Learn how to create this delicious recipe from scratch, from the dough to the irresistible sticky topping. Perfect for breakfast or dessert, these sticky buns will impress everyone. Click through to explore the step-by-step recipe and bring this delightful dish to your table!
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Ingredients
  

4 cups all-purpose flour

1 packet (2 1/4 teaspoons) instant yeast

1/2 cup sugar

1 teaspoon salt

1 cup whole milk, warmed to 110°F (43°C)

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 teaspoon vanilla extract

1 cup packed brown sugar

1 tablespoon ground cinnamon

1/2 cup chopped pecans

1/4 cup maple syrup

1/4 cup raisins (optional)

Instructions
 

In a large mixing bowl, combine 2 cups of flour, instant yeast, sugar, and salt. Mix well.

    In a separate bowl, whisk together the warmed milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients.

      Gradually mix in the remaining flour, 1/2 cup at a time, until a soft dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

        Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

          Preheat the oven to 350°F (175°C).

            For the filling, in a small bowl, combine brown sugar, cinnamon, chopped pecans, and raisins (if using). Set aside.

              Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about 1/4 inch thick. Spread the filling mixture evenly over the dough.

                Starting from one long edge, roll the dough tightly into a log. Cut into 12 equal pieces and place them in a greased baking dish.

                  For the sticky topping, in a saucepan, combine maple syrup and remaining chopped pecans over medium heat for 2-3 minutes, stir gently until it bubbles. Pour this mixture evenly over the sliced buns in the baking dish.

                    Cover the baking dish with a towel and let it rise for another 30 minutes.

                      Bake the buns in the preheated oven for 25-30 minutes until golden brown.

                        Allow to cool for 5 minutes before flipping the buns onto a serving platter.

                          Prep Time: 30 min | Total Time: 2 hr 30 min | Servings: 12

                            - Presentation Tips: Drizzle additional maple syrup over the buns before serving, and garnish with whole pecans for an elegant touch. Enjoy warm!