maple glazed pecan and brown sugar bun

  • 1 cup (120g) pecans, chopped
  • ½ cup (90g) brown (light brown) sugar
  • ½ teaspoon allspice
  • plain (all-purpose) flour, for dusting
  • 50g unsalted butter, melted
  • 1 egg, lightly beaten
  • 2 tablespoons maple syrup

basic sticky bun dough

  • 1 cup (250ml) milk
  • 50g unsalted butter, chopped
  • 3½ cups (525g) plain (all-purpose) flour, plus extra for dusting
  • ½ cup (110g) caster (superfine) sugar
  • 1 egg
  • 2¼ teaspoons dried yeast
  1. To make the basic sticky bun dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
  2. Place the flour, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
  3. Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
  4. While the dough is proving, place the pecan, sugar and allspice in a small bowl and mix to combine. Set aside.
  5. Roll out the dough on a lightly floured surface to a 55cm x 30cm rectangle. Brush with the butter and sprinkle with the pecan mixture.
  6. Cut the dough into six 5cm x 55cm strips. Roll one strip up tightly, place on top of the end of another strip and roll up again. Repeat with remaining dough to create one large spiral. Place in a lightly greased 20cm springform cake tin lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30 minutes or until risen. Preheat oven to 160°C (325°F).
  7. Brush the bun with the egg and cook for 40–45 minutes or until golden brown and cooked through. Set aside to cool in the tin for 10 minutes before turning out. Brush with the maple syrup to serve.  Serves 8

Photography: Chris Court

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