Cinnamon, apple, pumpkin, bacon, bacon with a hit of cayenne...you name it, I'll try it. I recently posted the apple filled buns from a previous Secret Recipe Club post. No surprise that today's post, also another Secret Recipe Club post is also a bun of another type. Today there will be no pretty white frosting topping these buns. These buns don't need it to be sexy.
I found the recipe on The Inquiring Chef which was my assigned blog for this month. Jess, the author of this blog impresses me with her travels, she has moved around a lot (from Kansas, to Romania, Bulgaria, DC, and Thailand!) and she loves Thai Food (currently in Bangkok) something that I can relate to! Alas, I did not make one of her Thai recipes. I went with another favorite thing of mine, which is the aforementioned.
About these sexy little buns. When I last visited my Dad and Mom, one of the treasures I came home with was apple butter that they had made. So, when I saw this recipe, saw that it had apple butter spread along with one of my favorite nuts, the pecan, I decided I had to go this route. I had pecans in my freezer that I wanted to use up. I also had some flax meal. The less I have to pack, the better off we will be, that is my motto right now! So, I adapted the recipe some to use the flax meal. I also used a different method than Jess did in making my dough. I went the lazy but oh so easy route. My kitchen aid. I love that machine! Because I used my kitchen aid, I mixed the dough as if I was mixing it in a bread dough machine and added wet ingredients, then my dry ingredients with the yeast on top. I also used white whole wheat flour and flax meal. I needed more flour than the original recipe called for. My adaptations are listed in the recipe below. Please visit The Inquiring Chef for the original recipe! Note, I used my kitchen-aid however you don't have to have one to use my method. You can do it all by hand or you can put the dough in your bread machine following the same instructions - wet ingredients first, then dry. Because I had to adjust the amount of flour, I would suggest adding 4 cups first then gradually ad more as needed. You will know you have enough flour when the dough is no longer wet and sticky and forms a ball.
Apple Butter Pecan Sticky Buns
Ingredients:1 cup almond milk, microwaved 30 seconds to remove the chill
⅔ cup sugar
2 packages instant yeast
2 large eggs, lightly beaten
12 Tbsp. unsalted butter, softened and divided (8 Tbsp. for dough and 4 Tbsp. for filling and greasing pan)
5¼ cups all-purpose flour (Start with 4 cups and add more as needed)
½ tsp. salt
¾ cup apple butter
½ cup dark brown sugar, divided (¼ cup for filling and ¼ cup for the bottom of the baking pan)
½ cup pecans, roasted and roughly chopped