Recipe: Maple Pecan buns
Due to the large amount of snow currently covering the UK, many of us (including me) are home from work as travel is near on impossible!
So what better thing to do than warm the house up with some nice baking (ok ok, any excuse to bake…)?
You may remember I had made some banana and cinnamon buns before, well I used a similar recipe but tweaked the ingredients and method to make this maple-pecan version. They are delicious! I should go to the Common and give them to all the children making snowmen but I am just too cosy and warm to brave the oustide world!
Whatever you are getting up to today I hope you all keep warm and stay safe x
Warm, bready, sticky goodness
Maple Pecan Buns
450g bread flour
1 tsp salt
1 tbsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg , beaten
1 tbsp vegetable oil
200 ml water
50g salted butter , melted
Handful dark muscodvao sugar
Handful chopped pecans
4 tbsp maple syrup
Combine the flour, salt, sugar and yeast, warm milk, beaten egg, oil and enough of the water to form a soft sticky dough.
Knead until smooth and leave in a warm place, covered, until doubled in size.
Roll out on a floured surface into a 40 x 20cm rectangle. Brush with butter and sprinkle over the pecans (reserving a few), sugar and sultanas.
Roll up into a sausage shape, and cut into 16 pieces.
Nestle into a buttered 20x20cm tin, sprinkle over the remaining nuts and bake at 180c for 35 minutes or until golden and puffed.
Mix the butter with the maple syrup and brush over the buns when they are still hot.
Eat with a cup of tea!!