Monday, April 25, 2016

Pecan Sticky Bread

After our last attempt at a failed pecan cinnamon roll recipe, we really wanted to make one that was actually good. So we got yeast, prepared in advance and started this recipe the night before. It turned out MUCH better. The bread is really good. Although, the addition of the butter into the dough after it's already mixed is odd. Next time, we will add the butter in prior to adding the flour. This will make it much easier to mix. With adding the butter into the bread after the flour was incorporated required a lot more flour addition to actually make a work-able dough. Also, we add the nuts and syrup inside the bread and on top of it. That works much better than on the bottom and the nuts inside are a really nice treat. The recipe calls for a bundt cake pan, but we don't actually have one, so we ended up just making 2 rolls and baking them side by side in a glass dish. That worked well, except we forgot to coat the bottom with oil, so the syrup that made it to the bottom kind of stuck there, but even with that, it was good. The rolls cut easily and tasted great.
Here is the original recipe: http://www.myrecipes.com/recipe/pecan-sticky-wedges




Sticky Pecan Bread piece!

Just out of the oven

Next morning - risen bread

2 Bread rolls  
1 Roll 

Inside the roll



Ingredients:

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/3 cup granulated sugar
1/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
12.4 ounces all-purpose flour (about 2 3/4 cups), divided
9 tablespoons unsalted butter, softened and divided
Cooking spray
1 cup packed dark brown sugar, divided
3 tablespoons light-colored corn syrup
2 tablespoons mild honey
2/3 cup chopped pecans
2 teaspoons cinnamon

Directions:

1. Combine yeast and warm water in the bowl of a stand mixer; let stand 5 minutes or until foamy. Add granulated sugar, milk, vanilla, salt, and eggs; beat at low speed until well combined (about 1 minute).

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1/4 cup flour to yeast mixture; beat at low speed 1 minute. Add 2 1/4 cups flour; beat at low speed until a soft dough forms. Change paddle to dough hook; beat at medium speed 8 minutes or until smooth and elastic. Add 4 tablespoons butter, 1 tablespoon at a time, beating at low speed until combined after each addition and scraping sides, if necessary. Scrape dough onto a work surface sprinkled with remaining 1/4 cup flour (dough will be sticky). Knead 1 minute or until smooth and elastic. Place dough in a large bowl coated with cooking spray. Cover and place in a warm place (85°), free from drafts, 1 hour or until doubled in size.

3. Combine 3 tablespoons butter, 2/3 cup brown sugar, corn syrup, and honey in a small saucepan; bring to a boil, stirring just until butter melts. Boil 30 seconds, stirring constantly. Pour syrup into a 12-cup Bundt pan coated with cooking spray. Sprinkle nuts evenly over syrup. Cool completely.

4. Combine remaining 1/3 cup brown sugar and cinnamon in a small bowl, stirring with a whisk.

5. Turn dough out onto a lightly floured surface. Gently press dough into a 16 x 12-inch rectangle. Melt 1 tablespoon butter. Brush surface of dough with melted butter. Sprinkle brown sugar-cinnamon mixture evenly over dough. Beginning at short side, roll up dough, jelly-roll fashion; pinch seam to seal. Carefully lift roll, and fit into prepared pan. Pinch ends together. Cover with plastic wrap, and chill overnight.

6. Preheat oven to 350°.

7. Remove pan from refrigerator. Let stand at room temperature 30 minutes. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean and dry. Cool in pan 4 minutes on a wire rack. Place a plate upside down on top of pan; invert onto plate. Let cool slightly before cutting.

What we liked:

Tastes delicious the next morning

What we didn't like:

Overly long preparation to make dough. Incorporate the butter BEFORE adding the flour. 

What Kaspian thought about it:

He liked the bread, but the pecans were suspicious. He said "I don't like nuts, I don't like deez things." as he picked them off and threw them away. 

Next time:

Add butter before the flour. Do not forget to spray coat the pan!