these buns were so good, imagine a pumpkin cinnamon bun filled with a pecan pie and that’s what these taste like.
i made a maple drizzle to go on the top.
i could of ate all of them they were that tasty but i had to stop my self.
i couldn’t wait for them to cool down and had one while it was still warm, it was wonderful.
12 tbsp butter
2 large eggs
1/4 cup milk
1/2 cup water
1/3 cup pumpkin puree
1 sachet of active dried yeast or 2 and 1/2 tsp
4 and 1/4 cups strong white flour
1/2 cup sugar
1 and 1/2 tsp salt
in the bowl of a stand mixer add the flour, sugar, salt, yeast and then add the eggs, pumpkin puree and milk and slowly pour in the water as it mixes with a dough hook and mix for 2 minutes then add the butter a tbsp at a time and continue mixing until combines, turn up the speed and knead for 5 minutes.
place into an oiled bowl and leave to rise for 1 to 2 hours.
1/2 cup pecans
1/3 cup golden syrup or maple syrup
1/3 cup brown sugar
4 tbsp butter melted
1 tsp cinnmon
add the pecans into a food processor and chop until fine, then mix with the golden syrup, sugar and melted butter and cinnamon
once the dough has risen roll out into a large rectangle then spread the mixture on to it and roll up the dough into a log then cut pieces off and lay in baking tray, leaving a gap between each one
leave for a second proof for about half an hour
heat the oven to 180c
bake for 20/25 minutes
mix 1/2 cup icing sugar with a tbsp of maple syrup then drizzle over the buns.
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