Fig and Pecan Sticky Buns

Fig and Pecan Sticky Buns


350 grams all purpose flour
80 grams granulated sugar
7 grams active dry yeast
150 ml milk (lukewarm)
30 grams butter
1 jar Fig Spread
100 grams pecan (finely chopped)
300 grams powdered sugar
4 tbsp orange juice



    1. In the bowl of a stand mixer, whisk together the flour and sugar.
    2. Make a well in the center of the flour and sugar mixture. Pour the yeast and warm milk into the well.
    3. Stir the yeast and milk together within the well, adding in a little bit of the flour and sugar into to the mixture.
    4. Cover the bowl with a towel and set aside for 10 minutes.
    5. After the 10 minutes have passed, briefly stir everything together. Then, add in the egg, butter, and vanilla.
    6. Using the dough hook attachment, knead the dough on low speed for 10-15 minutes until the dough is smooth and the sides of the bowl are clean.
    7. Lightly grease a large bowl and place the dough inside. Cover it with plastic and set somewhere warm for an hour to rise.

    Assemble and Bake

    1. Preheat the oven 350 F and place a rack in the center of the oven.
    2. After an hour has passed, roll the dough out into a rectangle that measures 9" x 14".
    3. Spread the fig spread over the surface leaving a 1/2" border around each edge.
    4. Sprinkle the chopped pecans over the jam.
    5. Starting with one long edge, roll the dough up tightly without squeezing out the filling.
    6. Pinch the seam of the dough closed; then, place it seam side down.
    7. With a long sharp knife, slice off one end to create a clean edge.
    8. Use a ruler to mark 12 1" slices on top of the roll.
    9. Once the marks have been made, cut the roll into 12 slices.
    10. Place the 12 rolls into a 9"x9" pan. Cover the the pan with plastic and set somewherewarm to rise for 30 minutes.
    11. Once they have doubled in size, bake the buns in the preheated oven for 20 minutes,rotating the pan 180 degrees after 10 minutes.
    12. While the buns bake, whisk the powdered sugar and orange juice together to make theglaze. It should be the consistency of honey. If it is too thin, add more powdered sugar, ifit is too thick add more orange juice.
    13. Remove the buns from the oven when they are finished baking, they should be a mediumgolden brown color.
    14. Place the pan on a wire rack to cool. Within 5 minutes of taking them out of the oven,drizzle the buns with the orange glaze, then leave them to cool for 5 more minutes beforeserving.