Pecan pie chelsea buns
- December 2019
- Serves 14-16
- Hands-on time 30 min, oven time 20-25 min, plus rising and proving
We’ve taken a classic chelsea bun recipe up a notch with this tear-and-share pecan pie bake. Filled with a spiced muscovado and pecan filling and drizzled in whisky icing, this is the edible Christmas wreath you need in your life.
- 9.9g (4.1g saturated)
- 36.2g (14.5g sugars)
- 450g strong white bread flour, plus extra for dusting
- ½ tsp salt
- 50g unsalted butter, diced, plus extra for greasing
- 7g sachet fast-action dried yeast
- 30g golden caster sugar
- 1 medium free-range egg
- 225ml warm milk
- Oil for greasing
- 1-2 tbsp maple syrup
For the filling
- 50g unsalted butter, softened
- 1 tsp ground cinnamon
- 60g mix sultanas and currants
- 50g pecans, toasted in a dry pan, chopped
- 50g light muscovado sugar
For the icing
- 6 tbsp golden icing sugar
- 1 tbsp bourbon (optional; see tip)
- Squeeze lemon juice
- 25g pecans, toasted in a dry pan, roughly chopped
You’ll also need…
- Large baking sheet lined with a reusable non-stick liner
- Put the flour and salt in a large mixing bowl. Add the butter and rub it into the flour/salt using the tips of your fingers until the mixture resembles fine crumbs, then stir in the yeast.
- In a separate mixing bowl, whisk the sugar and egg together. Add to the dry ingredients along with all but 2 tablespoons of the milk. Mix to a soft dough using a wooden spoon, only adding the remaining 2 tbsp milk if needed.
- Turn the dough out onto a lightly floured surface and knead for at least 15 minutes until it feels smooth and elastic. Put in a lightly greased bowl, cover with a clean tea towel and leave in a warm place to rise for about 1 hour or until doubled in size (see Make Ahead).
- Tip the dough out onto a lightly floured work surface and knead once or twice to knock back the dough (remove large pockets of air). Using a rolling pin, roll out into a rectangle about 25cm x 50cm.
- For the filling, mix the butter with the cinnamon, spread evenly over the top of the dough, then scatter with the dried fruit, nuts and sugar. Gently run the rolling pin over the filling to press lightly into the dough. Roll up the dough like a swiss roll from the long end. Slice into about 20 rounds, then arrange on the prepared baking sheet, cut-side down, in a round wreath shape. (Put the smaller buns near the centre, making sure to leave a gap in the middle.) Cover with a clean tea towel, then leave in a warm place for 25 minutes to prove.
- Heat the oven to 190°C/170°C fan/gas 5. Bake the wreath for 20 minutes or until the buns are golden. Remove from the oven, brush the buns all over with the maple syrup, then leave to cool for about 10 minutes.
- For the icing, mix the icing sugar, bourbon (if using) and lemon juice until smooth. Drizzle the icing over the buns and sprinkle with toasted pecans. Serve warm or at room temperature.
For an alcohol-free/child friendly version replace the bourbon with water.
Make the dough up to the end of step 3, up to 12 hours before baking, cover then leave to rise slowly in the fridge. Take out of the fridge 1 hour before continuing with step 4.
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