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sticky brioche buns

Pecan and Maple Sticky Brioche Buns

Aimee Field
Buttery and rich brioche dough, encases a delicious mix of dark brown sugar and cinnamon. All topped with a pecan and maple caramel. Sticky, sweet and SO moreish. These sticky brioche buns are a delight.
Prep Time 1 hour 35 minutes
Cook Time 25 minutes
Proving time 1 hour 45 minutes
Total Time 3 hours 45 minutes
Course Breakfast
Cuisine British
Servings 12 Buns

Ingredients
  

Dough

  • 500 g plain flour plus more for kneading
  • 3 tbsp caster sugar
  • 1 tsp salt
  • 7 g easy bake instant yeast
  • 125 ml whole milk
  • 4 large eggs beaten
  • 175 g unsalted butter room temperature

Topping

  • 200 g pecans
  • 115 g unsalted butter
  • 135 g soft dark brown sugar
  • 180 ml whole milk
  • 80 ml maple syrup
  • 1/4 tsp salt

Filling

  • 60 g unsalted butter room temperature
  • 100 g soft dark brown sugar
  • 2 tsp ground cinnamon

Instructions
 

  • For the dough: Place the flour, sugar, salt and yeast into a large bowl and mix together with a silicone spatula until combined. Then make a well in the centre and pour in the milk and beaten eggs. Mix with the spatula until a rough dough forms. Then, flour your work surface generously and removing the dough from the bowl, knead for 5 minutes until the dough has a smooth skin.
  • Add the butter to the dough, one tablespoon at a time, kneading as you go so the butter is completely combined. You will need to re-flour your work surface a few times throughout, as the dough will be very sticky. (If you have a dough scraper, this will also help to manoeuvre the dough.) This process should take around 10 minutes.
  • Once all the butter has been combined, continue kneading the dough for a further 10 minutes until the dough is smooth and pliable and no longer sticky. Lightly oil a large bowl, place the dough inside and cover with clingfilm. Leave this to prove for at least an hour until the dough has doubled in size.
  • For the topping: When your dough has around 15 minutes left of proving time, begin making the topping. Roughly chop the pecans and lay them in the base of a greased baking tin, around 26x30cm. Then in a medium saucepan combine the butter, sugar, milk, maple syrup and salt and place over a medium-high heat. Cook until the butter has melted, then turn up the heat and boil for 3 minutes stirring every now and then. Take off the heat, pour over the pecans and set aside.
  • For the filling: In a small bowl, combine the butter, sugar and cinnamon until smooth and a thick paste. Then set aside.
  • Lightly flour your work surface, tip out the risen dough and knock back slightly, by folding in on it self a few times. Then using a rolling pin, roll out to a large rectangle approx. 30x45cm. Then using a palette knife or spoon, spread the filling evenly across the dough. Then roll up from the long side, so you get a spiral of dough with the filling inside. Slice off the edges if they're not exactly straight, then cut the roll into 12 pieces. Place these over the pecan caramel topping, and leave to rise in a warm place for around 45 minutes. Your dough will have puffed up and spread once they are ready.
  • Preheat the oven to 180C/160C Fan/Gas Mark 4 while the the buns are proving. Then bake for 25 minutes until golden and bubbling at the sides. Leave the buns to cool in the tin for 5 minutes, before inverting the tin onto a serving platter. Enjoy warm.

Notes

Buns are best served same day, still warm from the oven.
Buns will last 2-3 days in an air-tight container, and can be warmed up in a microwave for 20 seconds. 
Keyword brioche, enriched dough, maple, pecan, sticky buns