Pecan Honey Buns

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DOUGH 1. 2 1/4 teaspoons active dry yeast 2. 2 tablespoons granulated sugar 3. 1 cup milk, warmed 4. 4 tablespoons unsalted butter, melted, plus more for buttering 5. 3 large egg yolks 6. 2 tablespoons honey, preferably orange blossom or clover 7. 1 teaspoon pure vanilla extract 8. 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting 9. 1 teaspoon kosher salt 10. TOPPING 1. 2. 3. 4. 5. 1/2 cup honey, preferably orange blossom or clover 1/2 cup packed light brown sugar 4 tablespoons unsalted butter, plus more for brushing 1 1/2 cups pecans (6 ounces), coarsely chopped

FILLING 1. 3/4 cup packed light brown sugar 2. 1 tablespoon cinnamon 3. 6 tablespoons unsalted butter, softened 4.

1. Make the dough: In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.

about 1 hour. about 1 hour. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans. Add the dough and brush the top with butter. Cover and let stand in a warm place until the buns double in volume. roll the dough into a log and turn it seam side down. Starting at a long side. Cover and let stand in a warm place until doubled in volume. 4. Spread the butter over the dough. Brush a large bowl with butter. On a lightly floured work surface. Remove from the oven and let stand for 5 minutes.2. roll out the dough to a 12-by-18-inch rectangle. about 1 minute. Cut the dough into 12 slices. 3. In a medium saucepan. Make the filling: In a bowl. leaving a 1-inch border all around. in the baking dish. make the topping: Butter a 9-by-13-inch glass baking dish. melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved. 5. Preheat the oven to 350°. Bake the honey buns for about 35 minutes. Sprinkle the dough with the cinnamon sugar. until golden brown. Meanwhile. mix the sugar with the cinnamon. cut side up. Serve warm . Invert the buns onto a baking sheet and let cool slightly. Arrange the slices.

Combine mascarpone and creme fraiche in a bowl. for bowl FOR THE FILLING AND TOPPING 4 ounces (1 stick) unsalted butter 1/2 cup honey (any type). After flour is incorporated. Switch to dough hook. leaving a 1-inch border. and whisk for 1 minute. 3. Add remaining flour. Brush lightly with honey. room temperature 8 ounces (2 sticks) unsalted butter. reduce speed to low. draft-free spot until doubled in size. knead by hand until smooth. butter. plus more for brushing and drizzling 1/2 cup corn syrup 2 tablespoons sugar 1/2 cup mascarpone cheese 1/2 cup creme fraiche 1/2 cup chopped pecans Directions 1. 1/2 cup at a time. and set aside in a warm. Make the dough: Sprinkle yeast over warm water in a small bowl. and add 4 cups flour. about 5 minutes. and divide into 3 portions. 2. then remove from heat. cover with plastic. Roll remaining dough into a 10-by-13 1/2-inch rectangle. Add yeast mixture. about 5 minutes. (Alternatively. Raise speed to medium-high. eggs. Make the filling and topping: Melt butter in a saucepan over medium heat. salt. . corn syrup. spread mascarpone mixture evenly on top. and sugar. plus more for surface Vegetable oil. mixing until dough no longer sticks to the bowl. Punch down dough. 15 to 20 minutes. softened 3 large eggs 1/3 cup honey (any type) 2 teaspoons coarse salt 1 teaspoon pure vanilla extract 5 to 6 cups all-purpose flour. 5. raise speed to medium.) 4. Turn out onto a lightly floured surface. and sprinkle with pecans. honey. Let stand until foamy. 6. about 1 hour. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Let cool. Transfer to a lightly oiled bowl. and knead until dough is very smooth. and continue kneading.Ingredients Makes 9 • • • • • • • • • • • • • • • • • • • FOR THE DOUGH 2 tablespoons active dry yeast 1/3 cup warm water 1 cup whole milk. Stir in honey. Whisk milk. and vanilla with a mixer on medium speed. and knead for 10 minutes. bring to a gentle simmer. Turn dough out onto a lightly floured surface. Roll each into a ball.

. and serve warm. about 1 hour. 3 to a row. rotating halfway through. until brown and bubbling. in pan. roll dough into a log. (If buns darken too quickly.) Set a wire rack on a baking sheet. Place oven rack in lower third. 7. Pour honey mixture into an 8-inch square baking pan. cut sides down. Bake buns. cover with foil. draft-free spot until doubled in size. Immediately invert buns onto rack. Preheat oven to 375 degrees. Drizzle with honey. Cut into nine 1 1/2-inch-thick slices. 30 to 40 minutes. Let buns rise in a warm.Starting on 1 long side. 8. Place buns. Pinch along seam to seal.