Drunken Fig & Pecan Sticky Buns - TheSweetNerd

Drunken Fig & Pecan Sticky Buns

By TheSweetNerd  ,

September 14, 2016

  • Prep: 2 hrs
  • Cook: 30 mins

Ingredients

Dough Ingredients

1/4 cup warm water

1 tablespoon dry yeast

1/2 teaspoon sugar (for sponge or starter)

1 cup of milk

2 oz melted butter

1/4 cup sugar

1 egg

pinch of salt

3 cups of flour

Topping Ingredients

1 1/2 cups of chopped pecans

4 ounces butter

1 cup brown sugar

1 tablespoon rum

Filling Ingredients

*Soak: rum + figs

1 1/2 cups figs, quartered*

5 tablespoons rum*

1/2 cup roasted pecans

1 1/4 cup brown sugar

3.5 ounces butter, softened

2 pinches of salt

1 1/2 teaspoons rum

3/4 cup of Asiago Cheese, grated

Directions

Dough

1Sponge: Combine warm water, sugar, and yeast. Let it sit (proof) for 10 minutes.

2Liquid: Combine milk (scalded), melted butter cooled to 105F, 1/4 cup sugar, and egg. Set aside.

3Dries: Combine salt + flour. Set aside.

4Add the liquid mixture to the sponge (yeast mixture) and stir. Set in mixer before you add dries.

5Add the dries to the wet mixture and mix. Knead with dough hook (on medium) for 10 minutes in mixer or until smooth.

6Place dough in oiled bowl and cover with plastic wrap. Let rise until double (about 1 hour.)

7Punch dough and roll into a rectangle.

Topping

1Roast 2 cups pecans whole in oven at 350F until lightly toasted, then chop (reserve 1/2 cup for inside dough filling - see assembly). In a saucepan, melt butter, brown sugar, and 1 tablespoon rum and pecans. Let cool slightly.

Filling

1Soak figs and 5 tablespoons rum and set aside (drunken figs). Cream brown sugar, soft butter, salt, and 1 1/2 teaspoons rum.

Assembly

1Prep Muffin Pan: Divide the topping mixture into muffin pan.

2Dough: Sprinkle the rectangle dough with the filling and layer in drunken figs and reserved pecans. Using both hands, roll into a tight “roll". Cut roll every 1.5"-2" and place in muffin pan above toppings. Let it rise for another 20 minutes.

3Place in 350F conventional oven for 30 minutes. Put tray on a lower level of oven to avoid spilling of sugar.

4Unmold immediately.

5Top with Asiago Cheese.

Active time is about 30 minutes. Proof time is about 2 hours.
Recipe Credit: Alexandra Dorros

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