Lunchbreak: 111 Forks Chef Billy Caruso makes pecan sticky buns

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III Forks Prime Steakhouse
180 N. Field Blvd.
(312) 938-4303

Pecan Sticky Buns

1 3/4 cups water, lukewarm
1 1/2 Tbs active dry yeast
6 3/4 cups flour
1 1/2 tsp salt
4 large eggs
1/2 cup honey
1/2 cup butter, unsalted, melted

Measure and add warm water and yeast to a metal bowl, whisk together and let sit for 5 minutes. In a separate metal bowl, measure and add flour and salt and whisk together. Add yeast mixture, eggs, honey and butter and mix until well combined. Cover the bowl with plastic wrap, store in the refrigerator.

2/3 cup light brown sugar
1 Tbs ground cinnamon
1 tsp vanilla extract
2 Tbs dark molasses

Measure and add all ingredients in a mixing bowl and whisk until well mixed.

3 Tbs butter, unsalted, melted
2 Tbs honey
1/3 cup light brown sugar
2/3 cup toasted pecan halves
1/4 apple, thinly sliced

Measure all ingredients into a mixing bowl and mix well with a rubber spatula. Cover and store at room temperature.

Sticky Bun Assembly

1 batch sticky bun dough
1/4 cup flour (as needed)
3 batches sticky bun filling
food release spray, as needed
3 batches sticky bun topping
3 round pie pans

Pinch the dough into 3 equal portions. Sprinkle flour on a clean and sanitized surface or cutting board and roll each portion into a 15” x 10” rectangle. Spread 1/3 of the filling on each rectangle of dough, spreading to the edges. Roll each rectangle into a log shape, careful not to roll too tightly. Spray the pie pans with food release spray. Spread 1/3 of the sticky bun topping in each pie pan, completely covering the bottom. Slice each log into 8 equal pieces and place each slice flat in the pie pan on top of the topping. Place in a 350F oven for 25 – 30 minutes. Remove from the oven, allow to cool and store at room temperature.

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1 Comment

  • Barb

    The above directions have left out letting the dough rise. I made the recipe and noticed this major error before making it.

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