Schnecken | Pecan Cinnamon Buns from Leite's Culinaria
INGREDIENTS
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For the dough
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1 stick (4 ounces) unsalted butter, plus more for the bowl and pan
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1 cup (8 1/2 ounces) whole milk
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5 tablespoons (2 1/4 ounces) granulated sugar
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1 tablespoons active dry yeast
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1 1/2 teaspoons kosher salt (or substitute 3/4 teaspoon table salt)
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1 large egg
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1 large egg yolk
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3 to 3 1/2 cups (13 1/2 to 15 1/2 ounces) all-purpose flour, plus more for the work surface
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For the pecan topping
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1 1/2 sticks (6 ounces) unsalted butter
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3/4 cup (4 1/2 ounces) packed brown sugar (light or dark)
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1/4 cup (3 ounces) light corn syrup
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3/4 cup (3 ounces) chopped pecans
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For the cinnamon sugar filling
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4 tablespoons (2 ounces) unsalted butter
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1 cup (7 ounces) granulated sugar
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1 tablespoon ground cinnamon
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