Sticky Pecan Buns 蜜糖胡桃面包

A website said pecan is not truly a nut,  is this true? I like pecan and walnut but if you want my son and me to choose, we will go for pecan because of its crunchy and buttery flavor. Pecans and walnuts are similar in their overall nutrient value, both of them are able to keep our heart healthy!  

This time try out Anneka Manning's recipe with some changes on the method to make soft buns for my son. I'm using the straight dough method, the bun still remain soft when we eat it on the second days.  I love this sweet bun full of honey and brown sugar flavor, in the mean time you can munch on the crunchy buttery pecan!

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^) 

如果给我儿子选择胡桃和核桃，他会喜欢胡桃。我自己也是，种觉得胡桃的味道来得顺口哟。胡桃的营养成分和核桃一样好，是对心脏有益的也！这次选了 Anneka Manning 的食谱，在弄面包方法方面做了变动，面包可以留倆天都还柔软，有空你不妨也来试试。

这蜜糖胡桃面包可是我们家的早餐，能一起吃早餐的感觉是幸福的。

Recipe adapted from Mastering in the Art of Baking by Anneka Manning with changes in method. 
(yield 9 big buns)
Ingredients:
4 2/3 cups all purpose flour (I used bread flour)
1 tsp salt
2 1/4 oz chilled butter, cubed
1/2 cup superfine sugar
1 tbsp dried yeast
1 1/2 cups lukewarm milk, plus 1 tbsp extra for brushing
1 egg, at room temperature, lightly whisked
2 3/4 oz butter, extra, melted, still warm
3/4 cup firmly packed dark brown sugar
1/2 cup honey
1 cup coarsely chopped pecan halves

Method:

1. Place the flour, salt, sugar, yeast, egg and milk into a KitchenAid mixing bowl, whisk the mixture using low speed 1, when the mixture come together into a rough dough, increase the speed to 4, continue to mix until the bread dough become smooth. 

2. Add butter and mix using speed 1 for a min then turn to speed 4, mix until the bread dough become an elastic film.  (like in the picture, when you stretch out the dough it should be able to thin off and not break easily) Then the bread dough is ready.

3. Cover the dough and let it proof in warm place until it double in size. I placed it in a heat-off oven which has been preheated at 30C for 30 mins. 

4. Meanwhile, combine the warm melted butter, dark brown sugar and honey in a medium bowl. Stir until the sugar dissolved. Pour into a baking tray and sprinkle with pecans. 

5. Turn out the dough and punch out the air. Knead for 5 mins and cut it into small dough balls. I made 9 dough balls.

6. Flatten the dough and roll up Swiss roll style. Then flatten again from the short side and roll up Swiss roll style.

7. Arrange the bread dough smooth side down in the baking tray in step 4.

8. Cover loosely with a clean wet towel and leave in a warm place for 20 mins or until the dough double in size.

9. Brush the buns with extra milk and bake for 15-18 mins or until they are golden brown. Leave in the pan for 5 mins before turning out of the pan. Serve the buns warm or at room temperature. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.




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