Sticky Buns

Rest in a small bowl 5 teaspoons active dry yeast (2 envelopes).  

Heat 1/2 cup water and 1/2 cup whole milk; register 110 degrees Fahrenheit on an instant-read thermometer.  

Pour into the yeast, proof for 5 minutes.

In a standing mixer fitted for a paddle attachment, 

sift 4 1/2 cups all-purpose flour.

Add to the flour– 1/2 cup sugar, 1 tablespoon coarse salt, 1/2 teaspoon ground cardamom and 6 tablespoons unsalted butter.  Beat on low speed until butter breaks down, dissolving completely into dry mixture, 3 to 4 minutes.

Add 2 large (whole eggs) plus 2 large egg yolks to the bowl with the yeast.  Add wet ingredients to dry ingredients in the mixer bowl.  Beat on the lowest speed until batter is completely blended and tacky  touch, about 1 1/2 minutes.

Turn out onto a lightly floured work surface; knead lightly for 30 seconds.  Add a little more flour if need be.

 until dough comes together to form into a ball.  

Shape, wrap in plastic, and refrigerate overnight.

The next day– lightly flour work surface, lightly flour 3 sticks unsalted butter and pound with a rolling pin to flatten into a mass.  Fold the mass of butter in half and continue to pound, then roll.  Sprinkle often with flour as needed, even the rolling pin and work surface, until butter is malleable enough to be able to roll into a pastry but do not let it get to a melting stage or become too soft to keep a form.  Shape it into a 9 by 9-inch square; set aside.  And if you find that the temp in your kitchen has caused the butter to soften a bit too much, go ahead and place on a tray into the refrigerator after you have rolled it out– until your bread dough has been rolled out and is ready for the layer of butter to be added.

Roll dough into an 18 by 10-inch rectangle, having one of the short sides facing you.  Brush off excess flour.  

Place the butter square on the bottom half of the dough.  Fold over the unbuttered portion of dough so that it covers the butter.  Press and pinch the edges together to make a seal.

For the glaze:  in a standing mixer, beat butter of 1/2 cup (1 stick) with a paddle attachment; also 1 1/4 cups light brown sugar, 1/4 cup honey, 1/4 cup light corn syrup, and a pinch of salt.  Beat in 2 tablespoons water to thin.

Line a baking sheet with parchment paper or a nonstick silicone baking mat and set aside.  Spray 12 jumbo muffin cups with vegetable spray.  Spoon 1 1/2 tablespoons honey glaze into the bottom of each muffin cup; sprinkle each with 1 tablespoon chopped pecans of 2 cups chopped pecans to be used for remainder of recipe.

Lightly flour work surface and roll the dough to an 18 by 14-inch rectangle, about 1/4 inch thick, with the long side facing you.  Spread all but a 1-inch border with the rest of the honey glaze.  Sprinkle with the rest of the pecans.  Brush the border with egg wash.  Beginning at the bottom, roll the dough tightly to make a log about 3 inches in diameter and 18 inches long.  Place on a baking sheet lined with parchment paper, cover with plastic wrap, and chill for 30 minutes.

Slice the dough crosswise about 1 1/2 inches thick, and place the slices cut side down in the muffin cups.  Cover with plastic wrap and let rise in a warm place until the buns reach 1/2 inch above the tops of the cups, 45 to 60 minutes, 350 degree Fahrenheit oven.

Place muffin pan on a prepared baking sheet, bake and rotate two-thirds of the way through the cooking process until the buns are a dark golden brown, 25 to 30 minutes.

Line another baking sheet with parchment paper or a nonstick silicone baking mat.  Turn the hot buns out onto the lined baking sheet– the glaze will be very hot, so be careful.  Place the baking sheet on a wire rack and let the buns cool completely.