Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup unsalted butter, softened
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, granulated sugar, salt, and yeast. Mix until well combined.
2. Add in warmed milk, melted butter, eggs, and maple syrup. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise in a warm place for 1 hour or until it has doubled in size.
5. In a small bowl, mix together chopped pecans, brown sugar, cinnamon, and softened butter.
6. Preheat the oven to 375°F.
7. On a lightly floured surface, roll out the dough into a rectangle shape.
8. Spread the pecan mixture evenly over the dough.
9. Roll the dough tightly into a log shape and cut into 12 equal pieces.
10. Place the pieces into a greased 9x13 inch baking dish.
11. Cover the dish with plastic wrap and allow the buns to rise for an additional 30 minutes.
12. Brush the tops of the buns with melted butter.
13. Bake for 25-30 minutes or until the buns are golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
12 buns
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 38g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Honey or agave nectar can be used in place of maple syrup.
- Walnuts or almonds can be used in place of pecans.
Variations:
- Add raisins or dried cranberries to the pecan mixture.
- Drizzle a glaze made of powdered sugar and milk over the baked buns.
Tips and tricks:
- Make sure the milk is warmed to about 110°F to activate the yeast.
- Use a sharp knife or dental floss to cut the dough into equal pieces.
- Cover the buns with foil if they start to brown too quickly.
Storage instructions:
Store the buns in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the buns for 10-15 seconds or warm them in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the buns on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle additional chopped pecans on top of the buns.
Pairings:
Serve the buns with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Chelsea buns originated in the 18th century in the Chelsea Bun House in London, England.
Flavor profiles:
Sweet, nutty, and cinnamon-spiced.
Serving suggestions:
Enjoy the buns warm with a cup of coffee or tea for breakfast or as a dessert.
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Taste: Sweet, Nutty, Maple, Buttery, Maple-Flavored