Wholemeal Maple Pecan Buns.
Hey, Hey, Hey!!
It’s all about buns today. Extra sticky, heavy on the maple, loaded with pecans and sprinkled with flakey sea salt buns.
So basically sticky buns? Yes, but really good sticky buns. Kind of perfect for a lazy Sunday morning don’t cha think?? Um, yes of course, (should be your responding answer FYI).
Today’s recipe is extra special though. It comes from one of my new favorite cookbooks written by one of my favorite people, Izy. If you didn’t know, Izy writes the incredible food blog Top With Cinnamon. We’ve been friends for a while now and to be honest Izy is the coolest person ever. She’s from London, so that right there gives her a major cool factor, but aside from that, it’s her recipes and photos that always keep me intrigued.
I have obviously had her cookbook, Top With Cinnamon, pre-ordered since the day she told me I could pre-order it. Yeah guys, she is that good. And so is her book.
When she asked me if I would mind telling you guys all about it I couldn’t say no. And you guys know how I feel about promotion on the blog, I am normally not for it, but I just couldn’t say no because I know you guys are going to love Izy’s book.
If you read her blog than you know she’s incredible with sweeter recipes (because they are the best – everyone knows it), but her cookbook is a little different. There are seventy-five recipes. Most are sweet, but she has two chapters dedicated to the savory eats too. It’s the complete package. And not only that, there are recipes for vegans and gluten-free eaters too. I know, I know, impressive!
I could only share one recipe with you guys today though, and let me just tell you, it was so hard to decide which one. I gravitated towards the sweet recipes, because it’s just that time of year when the sweeter recipes start to take over (clearly such a good time of year), and chose these Wholemeal Maple Pecan Buns.
So yes, I went with something sweet, but not overly so, and with a little whole grains too. It’s all about a good balance with this recipe. The base of the rolls is Izy’s basic bread dough recipe, and guys, it really is basic. You do not even need a mixer for it. Score!! Once the dough is ready to go, you only need some maple syrup, pecans, butter, milk and salt. SO SIMPLE. SO GOOD.
The maple pecans on top of soft doughy bread is a combo I could go for daily. Nothing beats them. And the treacle butter? This is my new favorite butter. I used the idea of treacle butter in my Death By Butterbeer cupcakes on Friday and expect to see it again soon.
Do you see how ooey gooey they are? I mean, come on.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wholemeal Maple Pecan Buns.
Course: Dessert, Snack
Keyword: buns, maple, pecan, wholemeal
Extra sticky, heavy on the maple, loaded with pecans and sprinkled with flakey sea salt buns.
Basic Bread Dough
Basic Bread Dough
In a large bowl, stir together the flour, yeast, honey or sugar and salt. Make a well in the centre of the ingredients, crack in the egg and pour in 1 cup lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.
To make the buns
Liberally butter a 12-cup muffin tin. In a small saucepan, heat the maple syrup, sugar, butter, salt and milk over a medium-low heat, stirring gently, until melted and combined. Bring to a simmer then remove from the heat. Divide the pecans and the maple mixture between the cups of the buttered muffin tin.
Punch down the bread dough and divide it into 12 balls then place a ball of dough in each muffin cup. Cover with oiled plastic wrap and leave to rise in a warm place for 30–45 minutes, until doubled in size. Preheat the oven to 350 degree F.
Once the buns have risen, remove the plastic wrap and bake them for 20–25 minutes until puffed and golden brown. Immediately flip the hot tin upside down onto a cooling rack and leave for 5 minutes. Lift up the muffin tin and scrape out any of the maple topping that may be stuck, placing it on top of the buns. Top each bun with a pecan half and a sprinkle of flaky salt. Serve warm with the salted treacle butter.
*To make treacle butter, cream 1 stick (8 tablespoons) butter together with the 2 teaspoons black molasses until it has an even gold color and a light texture. Stir in the 1/2 teaspoon flaky salt and chill until needed. *Recipe From the Top with Cinnamon Cookbook.
PS Don’t forget to buy Izy’s book here. Trust me, you need it.