Spicy Pecan Buns

Ingredients

SPICY PECAN BUNS

(1351 g / 48 oz wt) Soft Red Wheat Brioche
(104 g / 4 oz wt) Syrup, jalapeño
(55 g / ¼ cup) Sugar, light brown
(50 g / ¼ cup) Sugar, white
(0.6 g / 1⁄8 tsp) Cinnamon, ground
(150 g / 1 ½ cups) Pecans, coarsely chopped
(100 g / ½ cup) Candied Jalapeños, slices (¼”)
(795 g / 28 oz) Hot Honey Goo
(As needed) Sea salt

SOFT RED WHEAT BRIOCHE

(315 g / 2 ¼ cups) Flour, soft red wheat
(340 g / 2 ¼ cups) Flour, bread
(28 g / .1 oz) Yeast, fresh cake
(82 g / 1⁄3 cup) Sugar, granulated
(6 g / 1 T) Salt, kosher
(120 g / ½ cup) Water, room temperature
(150 g / 5) Eggs, whole
(310 g / 1 cup + 6 T) Butter, unsalted, room temperature

HOT HONEY GOO

(170 g / ¾ cup) Butter, unsalted
(330 g / 1 ½ cups) Sugar, brown
(115 g / 1⁄3 cup) Honey, dark
(80 g / 1⁄3 cup) Cream, heavy
(100 g / ½ cup) Syrup, jalapeño
(5.9 g / ¼ tsp) Salt, kosher
(3 g / ¼ tsp) Pepper, cayenne

CANDIED JALAPENOS AND SYRUP

(199 g / 1 cup) Sugar, granulated
(226 g / 1 cup) Water
(113 g / 4) Jalapeño peppers, seeded and stemmed, sliced ¼” thick

Equipment

Mixer with dough hook
Proofing box
9″ x 13″ baking pan

Further Details

Chef: Jennifer Mesinger
Active Time: 1.5 hours
Total Time: 12 hours

Spicy Pecan Buns

These Spicy Pecan Buns are kicked-up and knocked-out-of-the-park sticky buns! Not your average sweet bun, these are made with a tender brioche and laced with candied jalapeños and a kick of cayenne in the Hot Honey Goo for the perfect adventurous combination of sweet and heat.

Directions – Spicy Pecan Buns

1. Roll prepared brioche (from prior day) on floured work surface into a 16″ x 12″ rectangle.

2. Brush with ½ cup of the reserved jalapeño syrup.

3. Top with brown sugar, white sugar, cinnamon, ½ cup of the pecans, and Candied Jalapeños.

4. Roll into a tight roll and cut into 10 equal pieces.

5. Pour Hot Honey Goo mixture into the bottom of the baking pan and spread around to create an even layer. Evenly sprinkle with the remaining 1 cup of pecans.

6. Gently place the rolled bun dough on top of the Hot Honey Goo and pecan layer.

7. Lightly cover and let proof 2 hours until the dough is puffy.

8. Bake in 350°F oven for 35-45 minutes until golden. Remove from the oven and leave to cool for 20 minutes.

9. Invert buns onto a serving platter, spoon extra goo over buns, and sprinkle with sea salt.

Directions – Soft Red Wheat Brioche

1. In a stand mixer with a dough hook, combine the soft red wheat flour, bread flour, yeast, sugar, salt, water, and eggs.

2. Mix on low speed for 2-4 minutes until the dough comes together.

3. Continue mixing on low for an additional 3-4 minutes to develop the gluten.

4. Add the butter a little at a time with the mixer on low. Once all the butter is added, increase the speed to high and mix for 10 minutes until the dough starts clearing and slapping the sides of the bowl. At this point the dough should be silky and smooth in texture.

5. Place the dough in an oiled proofing box and let proof, covered, in the refrigerator for 12 hours.

YIELD: 1 sheet 16″ x 12″

SHELF LIFE: 1 day

Directions – Hot Honey Goo

1. Melt the butter in a medium saucepan. Add in the brown sugar and cook until dissolved, approximately 5 minutes.

2. Remove the saucepan from the heat and add in the honey, cream, jalapeño syrup, salt, and cayenne.

3. Let cool.

YIELD: 795 g / 28 oz

SHELF LIFE: 2 weeks

Directions – Candied Jalapeños and Syrup

1. Simmer all ingredients together on low for 20 minutes. Set aside to cool and strain.

2. Reserve syrup and jalapeños separately, and use immediately or refrigerate for up to a month.

YIELD: 538 g / 19 oz

SHELF LIFE: 30 days