Bake

Arequipe pecan sticky buns

Yeasted rolls baked over a sticky base of arequipe, butter and pecans.

◷ 2 hr 40 minMakes 9 bunsIntermediate

Ingredients

  • 400 g all-purpose flour
  • 7 g instant yeast
  • 50 g sugar
  • 200 ml milk
  • 1 egg
  • 80 g butter
  • 1 tsp cinnamon
  • 220 g arequipe
  • 100 g chopped pecans
  • Pinch of salt

Method

  1. Knead flour, yeast, 30 g sugar, milk, egg, 50 g butter and salt. Rise until doubled.
  2. Mix 150 g arequipe with 20 g butter and spread in the bottom of a pan; add pecans.
  3. Roll out dough, spread with remaining butter, sprinkle with cinnamon and remaining sugar, then add a thin layer of remaining arequipe. Roll and cut into 9 pieces.
  4. Set rolls over the sticky base, proof 30 minutes and bake at 180°C / 350°F for 28–32 minutes. Invert after 5 minutes.
Arequipe noteDo not wait too long to invert; the caramel sticks once it cools.
Keep the jar open

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