Sticky Bans: 12 units (template 23 * 33)
A pound of flour

1/4 cup sugar (50 g)

1 tablespoon dry yeast / 1/2 bag fresh yeast (25 g)

3/4 cup (180 g) lukewarm milk

2 eggs M

1/4 cup (50 g) oil

100 g cold and slightly soft butter (cubes)

Stuffing and coating:

300 grams of very soft butter (not melted)

400 grams brown sugar (cup + 3/4 less tablespoon)

200 grams of honey (1/2 cup + a tablespoon and a half)

2 teaspoons cinnamon

1 teaspoon salt

200 grams of natural pecans

Dough preparation:

In a mixer bowl with a kneading hook place flour, sugar, and yeast and mix lightly to spread evenly.

Start kneading at medium speed and add the milk and eggs. Process for 2 minutes and then the oil.

When the dough crystallizes and is homogeneous add the butter gradually (literally cube, cube).

Here is the important part, you have to be patient, wait for each cube to assimilate into the dough, and only then continue to the next cube

Until fully immersed, increase the mixer speed to medium.

Put about 8 minutes (no less), the dough is ready when it detaches from the sides moving soft and even, and if you take a small piece and stretch to the sides the dough is not torn.

Transfer the dough to a wide bowl and cover with cling film, puff in a warm and moist place for about an hour and a quarter or in the refrigerator for a long rise (during rising in the refrigerator, after about two hours remove air, cover and return until you want to work with it).

At the end of the swelling, work on a slightly floured surface.

Meanwhile, prepare the filling and coating:

In a bowl, mix all the ingredients together except the pecans, until a homogeneous mixture with a paste-like texture.

Spread about half of the mixture on the bottom of the pan and the edges.

Sprinkle with half of the pecans.

At the end of the swelling phase, lower the air and work on a slightly floured surface.

Roll the dough into a large square (or divide the dough in half and work with one at a time and cover the other), spread the filling with a plate / coarse coarsely chop the rest of the pecans and sprinkle on top of the filling.

Roll into a roll, cover, and transfer to the freezer for about 10 minutes.

Slice into 7 cm high slices and arrange on top of the pattern we expected.

Cover and swell for about 25 minutes.

After swelling, remove the cover and bake in a preheated oven at 180 degrees turbo for about 25 minutes.

Remove from the oven, place a board/grid/serving plate on top of the pan, turn quickly and lift the pan (it is boiling so be careful).

enjoy your meal!

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