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Giant Pecan Pie Chelsea Bun
This massive, shareable Chelsea bun delivers the rich, gooey flavors of a classic pecan pie in a fun new format. The recipe combines a soft, yeast-leavened dough with a sweet brown sugar and chopped pecan filling. It is perfect for a weekend brunch or a festive holiday breakfast. The dough bakes up fluffy and golden, while the caramel glaze adds a sticky, satisfying finish to every slice.
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 and set it aside.
- 2Plan for an initial dough rising time of 1 to 2 hours.
- 3Note that the shaped bun will require a second rising time of 40 minutes.
- 4Expect a final baking time of 20 to 25 minutes once the bun goes into the oven.
- 5Place 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.
- 6Add 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.
- 7Knead 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.
- 8Pulse 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.
- 9Dust 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.
- 10Coil 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.
- 11Transfer 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.
- 12Whisk the caramel sauce and icing sugar together in a small bowl. Drizzle the glaze over the warm bun before serving.