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Giant Pecan Pie Chelsea Bun
Crispy on the outside and impossibly gooey in the center, this massive, shareable Chelsea bun brings the rich flavors of a classic pecan pie into a fun new format. You'll roll a soft, yeast-leavened dough with a sweet brown sugar and chopped pecan filling to create one show-stopping centerpiece. The dough bakes up fluffy and golden, while a quick caramel glaze adds a sticky, satisfying finish to every slice. It's an impressive bake that guarantees everyone at the table gets a piece of the action.
Equipment
- Oven
- Stand Mixer
- Food processor
- Cake Pan
Ingredients
- 500 g (1 lb 2 oz/3⅓ cups) strong white flour, plus extra to dust
- ½ teaspoon salt
- 7 g (2 teaspoons) fast-action dried yeast
- 40 g (1½ oz) caster (superfine) sugar
- 40 g (1½ oz) unsalted butter, softened
- 1 egg, beaten
- 100 ml (3½ fl oz/⅓ cup plus 1 tablespoon) milk
- 200 ml (7 fl oz/¾ cup) warm water
- 70 g (2½ oz) pecans
- 95 g (3¼ oz/⅓ cup) butter, melted
- 160 g (5¾ oz) soft light brown sugar
- 3 tablespoons golden syrup
- 2 tablespoons caramel sauce
- 50 g (1¾ oz) icing (confectioners’) sugar
Instructions
- 1Grease a 30 cm (12 inch) baking tin. Place the flour, salt, yeast, sugar, butter, and egg into a stand mixer bowl fitted with a dough hook. Keep the salt and yeast separated initially so the salt doesn't inhibit the yeast.
- 2Add the milk to the bowl and turn on the mixer. Slowly pour in the warm water while the dough hook runs, mixing until a rough dough forms.
- 3Knead the dough in the mixer for 6 minutes, or 10 minutes by hand, until smooth and elastic. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise for 1 to 2 hours.
- 4Pulse the pecans in a food processor until finely chopped. Melt the butter in a small saucepan over low heat, then stir in the brown sugar and golden syrup. Mix in the chopped pecans until fully coated.
- 5Dust a clean work surface with flour and roll the dough out into a long rectangle. Spread the pecan filling evenly across the surface, then cut the dough into long 5 cm (2 inch) wide strips.
- 6Coil the first dough strip into a tight spiral. Place the end of the first strip against the beginning of the next, continuing to roll until you use all the strips to form one massive bun. This continuous coiling creates the signature giant shape.
- 7Transfer the giant bun to the prepared baking tin and let it rise for 40 minutes, or until doubled in size. Preheat the oven to 200 degrees C (400 degrees F) and bake the bun for 20 to 25 minutes until golden brown.
- 8Whisk the caramel sauce and icing sugar together in a small bowl. Drizzle the glaze over the warm bun.
Notes
- Storage: Best eaten the same day it's baked, but it'll keep in an airtight container at room temperature for up to 2 days.
- Make ahead: You can let the dough do its first rise in the fridge overnight. Let it come to room temperature before rolling and shaping.
- Reheat: Warm individual slices in the microwave for 10 to 15 seconds to soften the dough and make the filling gooey again.