Recipe created March 2020.
Treat yourself and try Larissa's sticky buns perfect for breakfast or an indulgent dessert.
The best part about this recipe is the oozy caramel sauce on top! Yum
• 2 teaspoons instant yeast
• 2 tablespoons caster sugar
• 375ml warm water
• 525g plain flour
• 2 teaspoons salt
• 90ml olive oil
• 1 cup brown sugar
• 2½ tablespoons Gewürzhaus Chai spice blend
• 200g unsalted butter
• 1⅓ cups brown sugar
• 150ml butter milk
• 2 cups roasted pecan nuts, crushed
• Pinch of sea salt
To make the dough filling, combine the water, sugar and yeast in a bowl and allow to froth up in about 5 minutes.
Meanwhile pour the plain flour in a stand mixer bowl with a dough hook attachment.
On speed 2, slowly drizzle in the olive oil until combined and add the frothy yeast mixture.
Continue until fully combined.
The dough should be non-sticky but if so, add more flour.
Grease a large bowl and pour the dough mixture into it.
Cling wrap the bowl tightly and leave in a warm place until it has doubled in size in roughly 1-2 hours.
Meanwhile, line a tray with baking paper, make the filling and the caramel.
To make the caramel, place the brown sugar and butter in a saucepan and allow to melt over medium high heat.
Add the buttermilk and sea salt.
Whisk until combined. Pour the caramel onto the lined tray and allow to set.
Preheat oven to 190C.
Once the dough is ready, clear up some space on the kitchen bench.
Dust with plain flour and tip the dough out of the bowl.
Roll out with a rolling pin in a rough rectangular shape, as thin as 5mm.
Brush the dough with butter and sprinkle the filling on top and half the pecan nuts.
Roll the dough up into a log and cut into 9 rounds.
Place them on the baking tray and cling wrap.
Allow them to rise in a warm place for 30 minutes.
Bake for 15 minutes until golden.
Flip the tray onto another tray to have the oozy caramel side up.
Sprinkle with extra sea salt and enjoy!
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