Sourdough Pecan Sticky Buns
2 C bread flour 2 Tbl. sugar 1+1/2 C water 1/2 C sour starter
1
Stir together.
2
Cover and let sit at room temperature for 8 to 12 hours.
3
2 C bread flour 1/4 C powdered milk 3/4 tsp salt 2 Tbl oil
4
Begin kneading for 7 to 10 minutes
5
Slowly add up to 1/2 Cup more flour until dough pulls away from the sides.
6
The dough should be soft and elastic. Slightly tacky but not sticky. Cover and let rest 30 minutes.
7
Lightly dust counter with flour. Roll to a thin rectangle.
8
For filling: 1 cup dark brown sugar 2 tsp cocoa powder 2 Tbl Cinnamon
9
Mix well together.
10
Spread 4 Tbl. softened butter to cover dough.
11
Generously cover dough with sugar mixture.
12
Spread mixture evenly to edges of dough. Roll with a rolling pin to adhere to dough.
13
Roll up tightly, pulling the log back to keep it taut.
14
Pinch seam to seal.
15
Trim off ends with a sharp knife and divide into 12 equal pieces.
16
Spread 3/4 cup light brown sugar onto bottom of pan. Sprinkle with a generous pinch of salt.
17
Drizzle with 1/3 cup heavy cream
18
Add 2 cups pecans and press into the sugar.
19
Place cut pieces on top of pecans. Leave space for rolls to rise.
20
Cover and let rise until doubled in size. Up to 2 hours.
21
Bake at 375 for 15 to 20 minutes.
22
Tops will be well browned.
23
Let cool 10 minutes before serving to allow caramel and nuts to set. Unless you're impatient like me
24
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