Sticky Cane Syrup Buns
STICKY CANE SYRUP BUNS WITH PECANS
Not many people know about cane syrup. But people in Louisiana sure do! Steen’s syrup specifically. It’s what we grew up on. We even ate syrup sandwiches as a snack. It’s exactly what it sounds like. Bread and cane syrup. Et voila.
These are basically cinnamon rolls on syrup roids. They are basted in syrup after baked, and covered in a vanilla sugar glaze. Now, how bad can that be?
Can’t forget that pour shot!
STICKY CANE SYRUP BUNS WITH PECANS RECIPE
Ingredients
1 1/4C 2% milk
1/4C stick butter
1/4C sugar
1t salt
1 large egg
2 active yeast packets
4 1/2C AP flour
glaze: 4C powdered sugar, 1/3C 2% milk (may need more for your desired consistency), 1t vanilla extract
filling: to your taste 1/2C brown sugar, 1/3C chopped pecans, cane syrup drizzle
topping: pecans to drizzle
egg beaten for glazing
spare cane syrup for brushing on buns
Instructions
Microwave milk for 1 min 40 sec. Add butter, sugar, salt, stirring to melt butter. Add beaten egg. Stir in yeast packets. Pour all into mixer and slowly add in flour until dough is balled on bread hook. Brush melted butter over dough and let proof for hour. Roll dough into a long rectangle. Spread brown sugar over rectangle leaving an inch border. Drizzle cane syrup but not a lot because it will spill out when rolled. Roll into tight log from long bottom side, upwards. Cut bun medallions about an inch wide and toss ends to the side. Baste each bun with butter and let proof for 30 minutes. After proofing, glaze each bun with a beaten egg with brush. Set oven to 375°F and bake for 17 min. Cool for 30 min. Brush extra cane syrup over each bun for a sticky, darker texture. Mix glaze and drizzle over buns then adding the sprinkled pecans.
