Pecan pie and maple Chelsea buns
I LOVE a pecan pie, and I LOVE a Chelsea bun, so when I found some recipes online for a combination of them both I had to try it! These were sticky and sweet and indulgent. I’ve tweaked the recipe (originally Delicious magazine) because they need a little more icing and filling than the ones I made.
Ingredients (16 buns):
450g white bread flour
30g fresh yeast or 7g fast action dried
30g golden caster
50g unsalted butter
5 tbsp maple syrup
75g unsalted butter
75g mix sultanas and currants
50g pecans, toasted and chopped
75g light muscavado sugar
9tbsp golden icing sugar
Squeeze lemon juice
25g pecans toasted and chopped
1. Line 2 baking trays with enough space for 16 buns. Rub the butter into the flour and salt until it is all the same texture, then add the yeast.
2. In another bowl mix the sugar and egg, then add this to the flour bowl. Add the milk (warm it in the microwave first). Mix until combined. Knead for 15 mins or in a mixer for 3-4 mins until smooth. Put in a greased bowl and cover for 1.5 hours.
3. Tip the dough onto a floured worktop, and roll into a large rectangle (30cmx50cm).
4. Mix the filling butter and cinnamon and spread all over the dough. Add the rest of the toppings onto the dough and press down into it.
5. Roll this in a giant sausage and slice into 16 buns. Put on your lined baking trays and turn on the oven to 180. Rest covered for 30 mins.
6. Bake until golden (15-20 mins). Brush with the maple syrup and leave to cool.
7. After about 15 mins, mix the icing sugar with the lemon juice, and add a little water until the right consistency. Drizzle it over the buns, and sprinkle with the pecans. Serve!