Pecan Sticky Buns
Here are some notes on King Arthur Flour's sticky bun recipe:
- Be patient during both proofs. The dough is heavy with butter, dry milk, and potato flakes; but it will rise beautifully given more time than usual. The batch shown above was flat because I cut short the proofing time in order to go to bed at a decent hour. I convinced myself that the buns will shoot up inside the oven. Nope. Never compromise good bread for beauty sleep.
- Use a mix of light corn syrup and maple syrup for a nice balance between the two viscosities. By itself, corn syrup is too sticky and maple syrup, too thin.
- Use dental floss, preferably unscented, to slice the rolled log into individual buns. Scoot the floss under the log, bring together the ends of the floss, and pull in opposite directions. You will end up with rounder buns slicing with dental floss because the pressure is applied evenly to all sides of the log. A knife ends us squashing the buns from the top, deforming the bun while squeezing out the yeast's hard-earned air pockets and crushing its soul.
- Share with exactly eight other people. No one should be left alone with a pan of these buns. You have NO chance of saying NO to eating them all!