Sourdough Sticky Pecan Rolls
from amybakesbread.com
Ooey, gooey, sticky pecan rolls made with 100% natural yeast sourdough. These are incredibly delicious and deserve a place on your breakfast table this year. We love the sticky pecan topping and sweet cinnamon roll. The perfect pairing for a special occasion.
Ingredients
- 10 grams ripe/active sourdough starter (about 2 teaspoons)
- 10 grams granulated sugar (about 1 Tablespoon)
- 50 grams all-purpose flour (about 1/3 cup)
- 25 grams water (about 1.5 Tablespoons)
- 90 grams levain (all of it, about 1/3 cup)
- 220 grams warm whole milk (about 3/4 cup plus 2 Tablespoons)
- 55 grams unsalted butter, melted (about 1/4 cup)
- 60 grams granulated sugar (about 1/4 cup)
- 1 large egg (about 50 grams)
- 6 grams salt (about 3/4 teaspoon)
- 475 grams bread flour (about 3-4 cups)
- 55 grams unsalted butter (very soft or melted, 1/4 cup)
- 100 grams brown sugar (about 1/2 cup)
- 4 grams ground cinnamon (about 1/2 Tablespoon)
- 5 grams all-purpose flour (about 1/2 Tablespoon)
- 225 grams pecans (roughly chopped, about 1.5 cups)
- 113 grams unsalted butter (about 1/2 cup)
- 200 grams brown sugar (about 1 cup)
- 100 grams real maple syrup (about 1/3 cup, see recipe notes)
- 55 grams heavy cream (about 1/4 cup)
- 2 grams salt (about 1/4 teaspoon)
- 4 grams vanilla extract (about 1 teaspoon, reserved)
Directions
- 1
Mix together ripe sourdough starter, all-purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a clear container and cover for 10-12 hours until the levain has doubled in size and the top is rounded.
- 2
Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.