The crown jewel of Amish baking. A rich yeast dough with two slow rises for pull-apart softness, baked over a caramel and pecan layer, then flipped upside down at the table for a little kitchen theater.
Ingredients
- Rich enriched yeast dough (flour, milk, butter, eggs, sugar, yeast)
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1 1/2 cups pecan halves
Method
- Make an enriched yeast dough and let it rise until doubled.
- Bubble butter, brown sugar, and corn syrup together in the bottom of a baking pan until deep amber, then scatter pecans across it.
- Roll the risen dough, cut into rolls, and arrange over the caramel and pecans.
- Proof once more until puffed, then bake until golden.
- Flip the pan onto a platter immediately while hot so the caramel cascades over the buns.
Sticky buns trace back to German settlers in Pennsylvania in the 1700s — one of the oldest sweet breads in American baking.
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