Edd Kimber's Pecan Sticky Buns

Edd Kimber's Pecan Sticky Buns
Winner of the first series of Bake-Off Edd Kimber's sticky brioche pecan buns, which he likes to serve as part of an indulgent weekend brunch spread
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Hard
Icon_cloche_grey Created with Sketch. Serves 12
Edd Kimber's Pecan Sticky Buns


Brioche Dough

  • 300g plain flour
  • 300g strong white bread flour
  • 2 tsp
  • 140ml whole milk, lukewarm
  • 2 tbsp honey
  • 14g fast-action dried yeast
  • 6 large eggs
  • 250g unsalted butter, diced and at room temp


  • 150g roughly chopped pecans
  • 3 tbsp ground cinnamon
  • 60g unsalted butter, melted


  • 150g roughly chopped pecans
  • 150g unsalted butter
  • 220g light brown muscavado sugar
  • pinch flaked sea salt
  • 150ml double cream
  • 50ml water

How to make

For the brioche dough

  1. Place the flours into the bowl of a stand mixer and combine
  2. Mix the yeast, milk and honey together in a jug, stirring until the yeast has dissolved
  3. Pour this into the flour mixture, along with the eggs and mix with a wooden spoon to form a shaggy dough
  4. Using the mixer's dough hook, knead the dough on a medium/low speed for 10-15 mins, or until the dough is smooth and elastic
  5. Whilst the mixer is still running - add the butter a couple of pieces at a time, until it is all fully incorporated
  6. Continue kneading for a further 10 minutes or until the dough is elastic and pulling away from the sides of the bowl
  7. Tip into a large, lightly greased bowl, cover with cling film and refrigerate overnight

For the topping

  1. Put the butter and sugar into a medium saucepan, cooking over a medium heat until they are melted and combined
  2. Add the salt and cream, then bring to a simmer
  3. Remove from the heat, add the water and leave to cool for at least 30 mins

To make the buns

  1. Tip the chilled dough onto a well floured work surface and pat down flat
  2. Lightly flour the dough and roll out to a roughly 40x50cm rectangle
  3. Mix the sugar and cinnamon together, then brush the dough with melted butter, sprinkle the sugar mix evenly over the dough
  4. Working along the long edge, roll the dough into a large sausage - keeping the roll nice and tight
  5. Use a sharp knife to cut the dough into 12 equal slices
  6. Divide the cooled topping between two 6-hole jumbo muffin pans (you can also use brownie pans if you don't have these) and top with the pecans
  7. Place the buns into the muffin pans, on top of the caramel and lightly cover with cling film - set aside for 1-2 hours or until they double in size. Whilst they are proving, heat the oven to 180C (160C fan)
  8. Place the risen buns onto two baking trays lined with foil (the caramel can bubble over, the trays prevent it sticking to the oven) and bake for 35-45 minutes until deep golden brown
  9. Allow to cool for 5 minutes in the pans before tipping onto a serving plate

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