Pecan pie chelsea buns recipe
We've taken a classic chelsea bun recipe up a notch with this tear-and-share pecan pie bake, filled with a spiced pecan filling and drizzled in whisky icing
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Cooking tools:
- Rolling pin
- Pastry brush
- Kitchen scale
- Silicone baking mat
- Baking sheet
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Kitchen towel
Ingredients
- 450g strong white bread flour, plus extra for dusting
- ½ tsp salt
- 50g unsalted butter, diced, plus extra for greasing
- 7g sachet fast-action dried yeast
- 30g golden caster sugar
- 1 medium free-range egg
- 225ml warm milk
- Oil for greasing
- 1-2 tbsp maple syrup
- 50g unsalted butter, softened
- 1 tsp ground cinnamon
- 60g mix sultanas and currants
- 50g pecans, toasted in a dry pan, chopped
- 50g light muscovado sugar
- 6 tbsp golden icing sugar
- 1 tbsp bourbon (optional; see tip)
- Squeeze lemon juice
- 25g pecans, toasted in a dry pan, roughly chopped
- You’ll also need…
- Large baking sheet lined with a reusable non-stick liner
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