GIANT MAPLE PECAN PRETZEL STICKY BUN
Serves 860 mins prep40 mins cook
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What you need
Instructions
Dough: Pour warm milk into a large bowl. Add 1 tbsp (12.5g) of the sugar & sprinkle yeast on top. Stir & rest 3-5 mins, until frothy. Add the egg, butter & the rest of sugar. Mix to combine. Add in the flour & salt; mix until barely combined. Rest 5 mins. Pour the mixture onto a floured surface & knead w/ your hands (or stand mixer) for 5-7 mins, until elastic & smooth. Place dough into a greased large bowl. Cover & rise in a warm temp for 30 mins, or until doubled. Grease a 9” round springform or cake pan w/ butter; line w/ parchment paper. Topping: Evenly spread the pecans in the pan. Mix together the rest of the ingredients in a bowl; pour all over pecans. Filling: Mix together the ingredients in a bowl, until combined. Once doubled, turn the dough onto a floured surface & roll out into a 15x12” rectangle. Spread the cinnamon filling across the surface. Cut the dough into 6, 2” wide strips. Roll up one strip & place it in the center of the pan on top of the pecans. Coil the remaining 5 strips around the center roll. Loosely cover & proof in a warm temp for 45 mins, until puffy. Preheat oven to 350F. Once proofed, mix together the boiling water & baking soda. Generously brush on top of the sticky bun (creates pretzel crust/taste). Bake at 350F for 30-35 mins, until golden. Cool for 10 mins. Then, carefully invert the sticky bun onto a serving plate. Garnish w/ flaky sea salt; slice & serve warn. Enjoy!View original recipe