Lemon Pecan Sticky Buns
Recipe for Lemon Pecan Sticky Buns, delicious sweet bread bursting with zesty lemon curd and a pecan crunch. These twisted buns are easy and fun to make. You will put a smile on the face of anyone who receives one!
Servings: 8 sticky buns
Ingredients
Dough
- 2 ¼ tsp active dry yeast
- 1 cup (250 ml) warm unsweetened vanilla almond milk
- 3 tablespoons raw organic sugar
- ¼ cup ( 62.5 g) butter melted
- 1 tsp vanilla extract
- 3 tablespoons water
- 1 egg
- 3⅓ cup (448 g) all-purpose flour
- ¾ teaspoon salt
Lemon Filling
- 3/4 cup ( 190 ml) organic honey
- zest of 2 large lemons
- 4 tablespoons softened unsalted butter
- ¼ cup (62.5 ml) freshly squeezed lemon juice
- 3/4 cup (190 g) lightly chopped pecans
Egg Wash
- 1 egg yolk
- 1 tsp cold water
Glaze
- 2 cups ( 500 g) powdered sugar more as needed
- juice of 3 large lemons more as needed
Instructions
Dough
- In the bowl of a stand mixer add yeast, sugar, and warm milk. Gently whisk together and Let sit 5-10 minutes until frothy.
- Using paddle attachment, mix in the egg, water, salt, vanilla, and butter on medium low.
- Switch to the dough hook and slowly spoon in flour on medium low speed.
- Once the flour is incorporated, turn up to medium-high and beat the dough for 5 minutes.
- Tear off a small piece and do a windowpane test.(stretch dough with fingers and hold up to light, if you can see through the dough without it breaking, then its ready).
- If dough isn’t ready, beat or hand knead for an additional 5 minutes.
- Shape dough into a ball and place in a lightly oiled bowl.
- Cover with plastic wrap and let sit for an hour or until doubled in size.
- While the dough is rising make your lemon curd!
Lemon Curd Filling
- Place all ingredients into a medium sauce pan.
- Stir on low heat for 5-10 minutes until thoroughly combined.
- Remove from heat and let cool for 5 minutes.
- Pour into a glass jar and place in fridge to cool.
Sticky Buns
- Preheat oven to 350 F (190 C). Line two cookie sheets with parchment paper.
- Remove plastic from risen dough.
- Slowly punch your fist down into the dough to remove excess air.
- Place dough on a lightly floured surface and reshape into a flatter circle.
- Using a bench scraper or large knife divide the dough into 8 equal portions.
- (weigh each portion to be exact)
- Shape each portion into a ball.
- Take one ball and roll out into a 12 x 8-inch flat oval (1/8-1/4 inch thickness). Doesn’t have to be exact (refer to photos).
- Spoon lemon curd filling onto dough and spread a thin layer across the surface. Leaving a bare rim around the edges.
- Sprinkle chopped pecans across the lemon filling.
- Roll the dough inwardly lengthwise to create a cylinder shape.
- Take your knife beginning a ¼ inch from the top and slice the rolled dough lengthwise. This should create two tails.
- Rotate the sections upward to show the exposed filling.
- Overlap the sections, continuously braiding until you reach the end. Pinch together tails at the end.
- Take the two ends and tie a knot with the long piece of braided dough.
- Attach the two ends together forming a knotted bun. (one end going through the top and the other through the bottom of the knot.)
- Place the bun on the parchment paper and repeat with the reaming 7 balls.
- Cover each tray of buns with a cheese cloth and let puff for an additional hour.
Egg Wash
- Stir together one egg white and 1 tsp of water with a fork.
- Gently brush egg wash onto solid parts of each bun (do not brush the exposed filling.
- Bake for 25-30 min or until golden brown.
- Remove buns and set trays on wire rack to cool for 5-10 min.
- While buns are cooling make your lemon curd glaze!
- In a medium bowl whisk together lemon juice and powdered sugar. Add additional sugar or juice for desired consistency.
- Drizzle lemon glaze over sticky buns adding an extra sprinkling of chopped pecans.
Notes
Serve with a glass of milk! Enjoy your lemony pecan goodness!!
Nutrition
Calories: 488kcal