Pecan Brownie Buns With Espresso Glaze Recipe From ‘The Sugar Hit’
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Sarah Coates of The Sugar Hit treads into new dessert territory with pecan brownie buns. An espresso glaze amps things up another notch.
Photo: Sarah Coates
Pecan Brownie Buns with Espresso Glaze
Serves 8
Are you tired of having to choose between brownies and cinnamon buns? Because I sure as heck was… until today. Indecisive pastry-choosers rejoice! For the agony of our indecision is over! I give you, the pecan brownie bun!
Yup, it’s a beautifully soft yeasted bun, stuffed with a super-chocolatey pecan brownie filling. The best of both worlds, and yet somehow totally different than a cinnamon bun or brownie.
For the pecan brownie filling:
1 cup (130g) pecans
2 tablespoon maple syrup
½ teaspoon sea salt flakes
4 ounce (100 grams) dark chocolate, melted
For the buns:
¾ stick (75 grams) butter
1 cup (250 milliliters) milk
3 cups (450 grams) plain flour (aka all purpose flour)
¼ cup (65 grams) sugar
1 + ½ teaspoon dry active yeast
Pinch of salt
1 egg, beaten
For the glaze:
1 teaspoon espresso powder
1 tablespoon boiling water
1 cup (200 grams) icing sugar (a.k.a. powdered sugar)
Make the filling: Place the pecans into a dry frying pan and toast over a low heat until the smell of toasty pecans wafts up to your nose. They don’t look different, but you will smell (and taste) the change.
Throw the toasted nuts into a food processor and pulse until they form a grainy, oily paste. Then, throw in the remaining filling ingredients and pulse just until combined. Pour this liquid mixture into a bowl and place in the fridge to firm up for at least an hour.
Make the dough: Melt the butter in a small pan, and then add the milk and set this aside.
Place the remaining bun ingredients, and the slightly cooled milk/butter mixture into a large bowl and then bring together and knead until a smooth, elastic and ever-so-slightly tacky dough forms. Place the dough back into the bowl and cover with plastic, then leave in a warm place to rise for 30-45 minutes.
When the dough has risen, punch it down and roll it out on a lightly floured surface to a 12 inch (30cm) square. Spread the pecan filling, which should be cooled to the texture of thick ganache, all over the dough, and then roll it up tightly.
Butter a 9-inch (23 centimeter) cake tin and line it with baking paper. Then cut the rolled dough into 8 equal pieces and arrange in the tin, swirly side up. Set aside to rise for another 20-30 minutes.
Preheat the oven to 350°F (180°C), and then bake the risen buns for 20-25 minutes or until golden brown.
Place the buns in their tin on a wire rack while you prepare the glaze by stirring all the glaze ingredients together. You may need to add more water to get the desired consistency. Then pour the glaze over the warm buns, leave to soak in for about 10 minutes and then dig in!
More sweet ways to start your morning:
Cinnamon Sugar Monkey Bread Recipe
60-Minute Sticky Bun Recipe From ‘The Crepes of Wrath’
Peanut Butter and Jelly French Toast Recipe From ‘Hilah Cooking’
What’s your favorite indulgent breakfast? Tell us below!
