MissBeautyFoodie: Organic Pecan Sweet & Sticky Buns
I am really not a “sweets” person — I usually prefer salty foods any day of the week, but I have to admit that I do enjoy a good sticky bun from time to time. It’s basically sweet buttery challah bread with nuts — I don’t think I am alone when I profess my deep love for these decadent doughy buns! I wanted to come up with a recipe that is as delicious as it is healthy. OK this may not nutritionally match up to a broccoli soup or spinach salad; But as far as sweets go its definitely healthier than most of the processed preservative-laden desserts that are out there. I made these for the first time this past Friday for my husby, my big brother and his family who were visiting from NY. My nieces Alanah and Leora could not get enough, and later told me “Aunt Mimi, you sure are a good baker J”. But this recipe is also an adult pleaser, my husby, bro and sister-in-law shared the same sentiment as my two nieces. I have now been requested to whip up another batch for Rosh Hashanah (Jewish New Year) this week. And you know that is sweet and sticky music to my ears.
BEAUTY BONUS: Pecans, a nut native to North America, contain a host of health benefits. Recent research indicates that pecans may r several health benefits, including: High Protein and Fiber Content-3 ½ ounces of pecans contain 9 grams of protein and 10 grams of dietary fiber. High in Antioxidants– Pecans contain the highest amount of antioxidants (especially Vitamin E) of any tree nut.
Wishing you a Sweet & Happy New Year & Enjoy!
Organic Pecan Sweet & Sticky Buns
1 cup warm water
2 ¼ Teaspoon of Active Dry Yeast
6 Tablespoons Organic Turbonado Sugar
4 Tbsp. Organic Vegan Butter
2 Egg Whites (organic)
1/2 Tbsp. Finely grated orange zest
1 Teaspoon Sea Salt
4 to 4 1/4 cups all-purpose flour (organic)
2 Teaspoons Vital Wheat Gluten (optional)
1/2 cup firmly packed light brown sugar
4 Tablespoon Organic Vegan Butter
4 Tablespoon Toasted Pecan Pieces
1-Teaspoon Ground Cinnamon
1-Cup Confectioners Sugar (Organic)
2 Teaspoons Almond Milk or water
3-4 Tablespoons Pecan Pieces
1 Make the dough.
In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add water, vegan butter, remaining sugar, egg whites, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1-cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
Note- The dough may also be made with the bread-maker machine, or by hand.
Divide dough in half and roll each half into a 12×7 inch rectangle. Mix softened vegan butter, turbanado sugar and vanilla together and spread on each half with Sprinkle with 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
Grease two 9 inch round cake pans with vegan butter. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled (30-40minutes)
While sticky buns are baking, make the icing! Ad 1 cup powdered sugar to a bowl, and whisk in almond milk, 1 teaspoon at a time until you get a goopy icing consistency. If the icing is too thick as a little more liquid. If too thin then add a little more powdered sugar.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.
Let cool for 3-5 minutes, and glaze by pouring all the icing over the sticky buns. Allow to sit for another minute or two and ENJOY!!