Clodagh’s sticky cinnamon buns

Ingredients

• 450g plain flour
• 50g caster sugar
• 7g easy bake yeast
• 85g unsalted butter, chilled
• 2 eggs
• 150ml milk
• For the filling
• 100g pecans
• 85g brown sugar
• 2 tsp ground cinnamon
• 60g butter, melted
• For the topping
• 100g pecans, chopped
• 100g butter, melted
• 50g brown sugar
• 125ml maple syrup

Method

1.  Place the flour, sugar, yeast and butter, plus 1 tsp of sea salt, in the Bosch Creation Line with Scale Stand Mixer and mix until the texture resembles breadcrumbs. Crack in the eggs, one by one, followed by the milk, and continue to mix until a dough forms. Reduce the mixer to a slower speed and allow it to knead the dough for 10 mins. Then, tip the dough into an oiled bowl and cover with a clean cloth. Leave to prove in a warm place, such as an airing cupboard, for 1 hr.

2.  To make the filling, add the pecans, sugar and cinnamon to the Bosch Mini Blender. Pulse until you have a rough mixture and set aside. Once the dough has risen, remove from the bowl and tip onto a lightly floured surface. Cut into two pieces, rolling each one into a rectangular shape approx. 25 x 35cm. Brush the melted butter over each piece and sprinkle the pecan filling evenly over the two pastry sheets, making sure to cover it all. Then, using a rolling pin, gently press the filling into the pastry. Tightly roll each rectangle – starting from the long side – to create a Swiss roll-like shape. Cut each log into eight pieces and place on two baking trays. Cover and return to a warm spot for 30 mins to rise.

3.  Heat the oven to 200C/180C fan/gas 6. To make the topping, mix the pecans, melted butter, brown sugar and maple syrup in a bowl. After the buns have risen, brush with the topping and bake for 20 mins. Once golden brown, remove from the oven and leave to cool slightly before serving.