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Hello, my human friends! I’m afraid my post today reflects a rather sticky situation.
In the form of sticky buns!
Humans, it is not exaggeration to say that these are sticky. It’s like coating your mouth with glue covered cotton candy flavored floam!
Really, really delicious glue covered cotton candy flavored floam.
I think that’s part of the fun with these pecan buns. After you’ve eaten the bun, you still have after-dessert dessert on your fingers!
But please wash your hands before feasting.
Sticky Pecan Buns
from Sticky, Chewy, Messy, Gooey
1 cup light brown sugar, firmly packed
1/2 cup dark corn syrup
3/4 cup (1-1/2 sticks) unsalted butter
1-1/2 cups pecans, chopped
4 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1-1/2 tsp salt
1 cup (2 sticks) unsalted butter, very cold or frozen
1-1/2 to 2 cups buttermilk
1/2 cup sugar
1 tsp cinnamon
1/4 cup (1 stick) unsalted butter, melted
1. Preheat oven to 425 degrees. Grease a 9×13-inch baking pan.
2. For the sauce: melt over low heat the brown sugar, corn syrup, and butter. Once the butter has melted, increase the heat to high and bring the mixture to a gentle boil. Cook (uncovered) for 3 to 5 minutes, until the mixture thickens. Stir in the pecans. Pour mixture into prepared baking pan, spreading evenly across the bottom. Set aside.
3. For the biscuits: In a large bowl, combine the flour, baking powder, baking soda, and salt. Cut the butter into tablespoon-sized chunks and blend it into the flour mixture until it resembles coarse crumbs.
4. Make a shallow well in the center of the flour mixture and pour in 1-1/2 cups of the buttermilk. Blend it in with a fork until a soft dough forms. (If the dough seems too dry, add the remaining 1/2 cup buttermilk.) Turn the dough out onto a lightly floured surface and knead a few times. Pat the dough into a 3/4-inch thick rectangle. Cut the dough into 12 square biscuits.
5. For the topping: in a small bowl, combine the sugar and cinnamon. Brush the tops of the biscuits with melted butter and sprinkle the cinnamon-sugar on top. Transfer the biscuits cinnamon-sugar side down to the pecan-syrup lined pan. Brush the tops with butter and sprinkle with more cinnamon-sugar.
6. Bake for 15 to 17 minutes, or until the biscuits are golden-brown and puffy and the pecan sauce is bubbling. Allow to cool slightly before inverting the baking pan over a serving platter. Serve immediately.