STICKY BUNS

For the Toasted Sugar

Optionally toast sugar in a baking dish and place in a 300°F for 1 hour. Whisk or stir after 1 hour before continuing to bake for 2-4 hours stirring every 30 minutes. Let cool completely and store like normal sugar.

For the Dough

In a small bowl, mix and combine tap water with all-purpose flour. Microwave (on high power) 3x for 25 seconds each. Whisk thoroughly after each time.

Place the paste into the bowl of a stand mixer. Combine with whole milk. Whisk into a homogenous paste.

Add whole egg along with egg yolk to the now lukewarm mixture. Whisk until combined.

Add all-purpose flour, and teaspoons of instant yeast. Using a dough hook mix on low speed until combined.

With no dry spots remaining, stop and let sit for 15 minutes. Add kosher salt and toasted sugar.

Knead at medium-low speed for 5 minutes.

Add in unsalted butter. Mix for another 5 minutes at medium-low speed.

On a lightly floured surface, dump out the dough and gently knead by hand for 1-2 minutes before forming into a ball.

Generously oil a large bowl. Place the dough inside with a spritz of oil on top. Cover with plastic wrap and let sit for 45-90 minutes.

For the topping

Sprinkle halved pecans into a non-greased baking dish. Toast for 5 minutes in a 375°F oven. Let cool.

Into a large bowl, combine dark brown sugar, toasted sugar, melted butter, dark corn syrup, and kosher salt. Whisk to combine.

For the Sticky Buns

In a generously oiled 13x9 baking dish, fill with brown sugar goo and spread evenly across the bottom and top with toasted pecans. Set to the side.

Turn out the dough onto a generously floured surface and roll out to a rectangle roughly 15x18 inches using a floured rolling pin.

Combine cinnamon with dark brown sugar. Evenly sprinkle and spread across the dough leaving a gap at the end furthest side of the dough. Hit with freshly grated nutmeg and grated orange zest.

On the wide side of the dough heading towards the gap, tightly roll the dough into a roll. Place the seam side down.

Using a bread, trim off the ends and cut into 12 equal pieces by cutting down the middle and cutting each half into thirds.

Once cut, place each piece into the topping filled baking pan. Cover with lightly oiled plastic wrap. Let sit at room temperature for 1 hour, or overnight in the fridge (let come to room temperature for 2 hours before baking).

Place into a 375°F for 20 minutes on the center rack.

Remove from the oven and tent with foil. Bake for an additional 10 minutes until the thickest part registers 200°F-210°F.

Let cool on a wire rack for 5 minutes before placing a rimmed baking sheet on top and flip.

Wait another 5-10 minutes before serving.