Georgia Pecan Buns Food

PECAN & PUMPKIN CINNAMON BUNS (BREAD MACHINE) HALLOWEEN SPEC

Steps:

• Method for Buns:.
• 1. Place flour, sugar, cinnamon, yeast, salt and butter in the pan of your bread machine.
• 2. Mix milk, butternut and eggs together and pour this on top of dry ingredients and butter already in your bread machine pan.
• 3. Select the dough cycle of your machine according to your manufacturer's directions (about 2hours), (alternatively you can mix by hand, kneading and allowing time to rise).
• 4. When cycle is complete, remove dough to a lightly floured board and punch down.
• 5. Line a baking tray about 9 x 12 x 2 with butter.
• 6. Mix together the dry ingredients for the filling (pecan nuts, brown sugar and cinnamon) and put to one side.
• 7. Roll the dough out to form a rectangle about 18 x 12 inch's.
• 8. Spread the 120ml of butter from the filling evenly on the one side of the rolled out dough.
• 9. Evenly spread the filling ingredients (pecan nuts, brown sugar and cinnamon) over the buttered dough rectangle and roll up from the shortest side to make a cylinder of rolled up dough.
• 10. Divide the rolled up dough by cutting it into 12 equal pieces and place these in the baking sheet 3 rows of 4. .
• 11. Now cover and let rise in a warm place until doubled (about 40mins to 1 hour).
• 12. Bake at 160°C or 350°F for 18 to 20 minutes or until lightly browned.
• 13. Remove from the oven and let cool for 5 mins before topping with the icing.
• Method for Icing:.
• 1. In a bowl mix together the icing sugar, finely chopped pecan nuts and ground cinnamon and pour in a few teaspoons of warm boiled water to get a stiff liquid consistency.
• 2. Pour a tablespoon of the icing liquid on top of each bun and allow it to cool and the icing to set.
• 3.Enjoy with a cuppa.

GEORGIA PECAN BUNS

Steps:

• 1. Warm milk up to 30 seconds in microwave, just until warm. Combine milk, yeast and milk in a stand mixer until foamy. About 5 minutes. You'll need your dough hook for this.
• 2. Add eggs, flour and salt to the bowl and mix until a sticky dough forms. Beat in 2 tablespoons soft butter at a time, mixing well between each addition. Once dough is incorporated well, knead dough with hands for about 10 minutes.
• 3. Shape the dough into a ball and place in a lightly greased (PAM spray) bowl. Cover with plastic and store in the fridge over night or for at lease 8 hours. It will double in size!
• 4. Next you will roll dough onto a floured surface. Rolling it into a 12x16 rectangle.
• 5. Spread the softened butter onto dough stopping just short of the edge of the short side. At this point you can combine your filling ingredients together and spread the on top of the butter.
• 6. Roll the dough starting from the short edge, tightly into a spiral, making sure the edge sticks to seal the edge.
• 7. Cut entire roll with a serrated knife in half. Then cut the two halves in half and each once again. You will have eight rolls.
• 8. Place the spirals into a greased 9x13 pan. Cover with plastic and sit in warm location, allowing to rise for 30-90 minutes. They will be puffy and touching when ready.
• 9. Bake the rolls 20-25 minutes. Once removing from the oven let cool for 5 minutes before frosting.
• 10. Using a hand mixer beat the cream cheese and butter together. Add half the powdered sugar and 1 tablespoon milk. Blending well. Add vanilla, remaining sugar and another tablespoon milk. Blending well. You can adjust to your desired consistency by adding more milk if you like.