Monday, 20 July 2015

Pecan Cinnamon Bun

These days, buying food is getting costly in Singapore.  Our standard of living has increased drastically over the past two years.  First we blamed it on the high oil prices that caused it all.  Strangely when oil price dropped, the food prices and others didn't follow.  

When the petrol price dropped, I was looking forward but then we were slapped with a petrol tax.  Guess we never win.  

Hopefully the government will step up to setting the rental for food centre realistically so that the vendors will not cite high rental to increase food cost.  Already prices at coffee shops are spiraling up.  I do hope that the government will remove sub rental on food centres.

Anyway, whenever we were over the border, we like to bite on food that is half the price of what we are getting in Singapore.   One of them was Cinnamon Buns and since I am not heading there any sooner, I wanted to bake some myself.



This is the second time I baked these as hubby said it was good and comparable to the shop.  

Findings: It also says soft the next time and it just needs a few mins in the toaster or microwave to warm it up again.  

Since I "baked" this in the air fryer, my time was shorten alot.  



What you need:

Dough

155g plain flour
170g bread flour
7g yeast
43g sugar
6g salt
60g cold water
3 eggs 
155g unsalted butter

Method:

In a mixer with a k beater, mix flours, yeast, sugar, salt, cold water and eggs until dough come together.

Using a dough hook, knead until the dough is stiff and looks dry.  Approx 4 mins.

Add in butter until well combined.  Turned up speed and beat for 15 mins until the dough is soft and shiny.  Once you hear slapping sound, remove.

Place in an airtight container with a cling wrap sealing off the dough.  Chill overnight in the fridge.

Lined pan with aluminium sheet and pour in the sauce.  

Sprinkle some pecans over the sauce.

Roll the dough into 12 X 16".

Sprinkle fillings and pecan on the dough.

Roll tightly up.  

Divide the roll up dough into 8.

Place onto pan and let it proof until double in size (approx 2 hours).  

Baked at 180 deg for 30 mins.

Note: Air fryer only needs 17 mins.

Sauce

86g unsalted butter
170g brown sugar
60g runny honey
40g heavy cream
40g water
1/2 tsp salt

Method:

Melt butter in a small pot.  

Add in brown sugar and stir until dissolved.  Remove from heat.

Whisk in running honey, cream, water and salt until well combined.  Set aside.

Fillings

60g brown sugar
50g castor sugar
1 tsp cinnamon powder
100g pecan, toasted and chopped coarsely

1 egg for egg wash

Method:

Mixed brown sugar, castor sugar and cinnamon powder until combined.



Happy Week!

8 comments:

  1. isn't this an all time favourite comfort food? love this when it is hot from oven! this is so good Edith!

    ReplyDelete
    Replies
    1. yes, when it is hot, it is sinfully delicious.

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  2. Hi Edith, this pecan buns of yours looks so yum!!
    I have some pecan nuts in stock. I would like to try this soon.
    mui

    ReplyDelete
  3. Hi Edith,
    This peacan cinnamon bun surely looks yummy-licious.

    ReplyDelete
    Replies
    1. It was and that is why I baked twice in a row.

      Delete
  4. Hi Edith, this cinnamon bun looks very yummy. I would like to give it a try. May I know proofing overnight is about how many hours?

    ReplyDelete
    Replies
    1. I prepared the dough in the afternoon and let it sit inside until the next afternoon. My second batch, was 2 days old and it still works fine.

      Delete