Sticky Buns

Directions

For Dough:

1. In small saucepan, heat milk over medium heat until it reaches a temperature of 110°F on a thermometer.
2. Transfer heated milk to a 2-cup measuring cup and stir in a tablespoon of sugar.
3. Sprinkle in yeast and whisk to blend.
4. Let the mixture sit about 5 minutes until foamy.
5. Whisk in eggs.
6. In the bowl of a stand mixer, or in a large mixing bowl, add flour, salt, and the remaining 4 tablespoons sugar.
7. Add the milk and egg mixture.
8. Using the dough hook attachment, begin to mix then add ½ cup butter a little at a time, blending well between additions.
9. Mix on medium speed for 1 minute.
10. Knead on medium-high speed until dough is soft, about 5 minutes.
11. Prepare a medium bowl, greasing with melted butter.
12. Place dough in bowl and brush with additional melted butter.
13. Cover with plastic wrap and let rise in a warm place for 60–90 minutes, until doubled in size.
14. Chill dough 2 hours before baking.

For Topping:

15. Preheat oven to 350°F.
16. On a rimmed baking sheet, toast nuts for 10–12 minutes, until fragrant and lightly browned. Let cool completely setting aside 1¼ cups for the buns.
17. In a small saucepan, melt butter over medium heat.
18. Stir in brown sugar, cream, honey, salt, and orange zest, if using.
19. Bring all to a boil, then reduce heat to medium and simmer 3–4 minutes.
20. Pour 1 cup glaze over bottom of baking pan, tilting to coat the bottom and sides and setting aside the remainder.
21. Add ½ cup toasted pecans to bottom of the baking pan and let cool.
22. In a medium bowl, beat together by hand or with an electric mixer the butter, sugar, cinnamon, nutmeg, and kosher salt until light and fluffy, about 2–3 minutes. Set aside.
23. Roll dough out to about ¼-inch thickness on a lightly floured work surface, shaping it into a 12 x 16-inch rectangle.

For Assembly:

24. Sprinkle the cinnamon-sugar mixture over the dough, leaving a clean 1-inch border on one of the long sides.
25. Sprinkle ¾ cup chopped pecans over cinnamon and sugar.
26. Roll the dough into a tight log beginning with the long edge.
27. Pinch the seam to seal and position seam-side down.
28. Slice crosswise into nine pieces.
29. Reshaping as needed, transfer the buns to prepared baking pan, spacing them evenly apart so as not to touch.
30. Cover the pan with plastic wrap or a kitchen towel and let rise in a warm place for 45–60 minutes (1 hour 30 minutes to 2 hours if the dough has been chilled overnight), until it has doubled in size.
31. Whisk together the egg and water in a small bowl.
32. Brush the tops of the buns with the egg wash.
33. Bake in heated 350°F oven, rotating halfway through, for about 50 minutes, until the buns are golden-brown.
34. Let cool 5 minutes, then spoon remaining glaze over buns and sprinkle with pecans.
35. Let cool in the pan on a wire rack before serving lightly sprinkled with sea salt