Hi there, how are you today? These Sticky Pecan Sultana Buns are so easy to make and are perfect for weekend breakfast with a large mug of Coffee! They truly define the meaning of Lazy Weekend Breakfast Feasting.
Obviously, you don’t have to restrict eating these at breakfast time or just at the weekend – although, as scrummy as they are, I wouldn’t recommend having them everyday! These Sticky Pecan Sultana Buns are treats, in fact I had them for my birthday brekkie last year (& that was mid week!).
This recipe was inspired by Ina Garten, the Barefoot Contessa herself. After following her recipe a few times I fiddled with it a bit. The buns were scrummy, but I wanted Pecan nuts inside my buns and preferred the use of Sultanas. I also changed the ratio of ingredients, as I changed from American cup measures to Metric weight. I was extremely pleased with the results, I hope you will be to and this easy recipe will inspire you to have a go at making these buns!
Upside down buns
Firstly, I should say that these Sticky Sultana Pecan Buns are made upside down! That is, they are very similar, in method, to an upside down cake – meaning that you place a brown sugar/butter mixture along with Pecan nuts into the bottom of a deep muffin/cupcake tin, place the buns in top and then when cooked turn the buns out so the bottom of the bun becomes the top!
Don’t worry! It’s not as confusing as it sounds and I am ALWAYS amazed that the buns turn out perfectly, they never stick and always look so impressive for such little effort. In fact it really is a Ta Dah moment (I imagine a drumroll in my head!) that never ceases to amaze me and I always end up with a huge smile on my face!
Just a quick note : A proper deep muffin/cupcake tin must be used for this recipe. A bun/fairy cake tin is too shallow, not only will it be too small for your buns, but you’ll also end up with butter dripping all over your oven. I also place a baking sheet, a little larger than my cupcake tin, on the rack below, just in case any butter bubbles up and drips over – soo much easier to clean than the whole oven!!
Recipe : Makes 12 Sticky Pecan Sultana Buns
For the Topping:
150g/5oz Butter – unsalted and softened
75g/3oz Light, Soft Brown Sugar
100g/4oz Pecan Nuts – roughly chopped
For the Buns :
450g/1lb Pack Shop Bought All Butter Puff Pastry
1tbsp Butter – melted
1 1/2tsp Cinnamon
150g/5oz Light, Soft Brown Sugar
100g/4oz Pecan Nuts – roughly chopped
Preheat the oven to 200C (180C fan), 400F, has mark 6
Making the topping
Firstly, for the topping of the buns mix the softened butter and sugar until well combined.
Using a teaspoon (not a teaspoon measure) scoop 1/2 a teaspoon of the butter/sugar mixture and place into the bottom of the muffin tin, repeating 11 more times.
Next, divide the 100g of Pecan nuts between each of the muffin cups, placing them on top of the sugar/butter mixture. Remember, although this is going into the bottom of the tin, when turned out this will become the topping of the Sticky Pecan Sultana Buns!
Making the buns
Lightly dust the worktop with plain, white flour. Roll out the all butter puff pastry, with a floured rolling pin. You need a square shape that is approx 34 x 34cm.
Next, trim the top and bottom of the pastry square and brush with the melted butter. Then sprinkle the sugar evenly over the whole of the square.
Sprinkle the cinnamon evenly over the sugar layer.
Now you can sprinkle firstly the Sultanas and the the chopped Pecan nuts, so they cover the pastry evenly.
Starting at the front edge of the pastry, evenly roll over the edge of the pastry, tucking it under itself ( not too tightly). Then proceed to roll until you have a log shape, with the join underneath.
Shaping the buns
Next, using a sharp knife, mark the middle of the log. Then mark each half of the log in the middle. Now divide each marked section into 3 separate pieces. You should now have 12 buns!
Carefully place each bun, cut side up, on top of the butter/sugar/Pecan mixture in the muffin tin. Squish a little bit if needed and don’t worry if a little of the filling falls out in transit, you can always pop errant Pecans and Sultanas into any gaps once all the buns are in the muffin tin!
Baking the Sticky Pecan Sultana Buns
Place the tin into a preheated oven and bake for 30 minutes. The Sticky Pecan Sultana Buns are cooked when the pastry is golden and puffed.
I just love to watch them bubbling and breath in their cinnamon scent when they first come out of the oven – it’s the little things in life that give me most pleasure!!!!!
Turning the buns out of the tin
Wait a few (3 ish but no longer than 5) minutes, then wearing oven gloves place a baking sheet (that is at least the same size as your muffin tin) over the top of the muffin tin and turn over. I promise the buns will drop out! Remove the muffin tin and stare in amazement at your gorgeous Sticky Pecan Sultana Buns– all 12 of them!! See I told you, they really are easy and they turn out every single time.
Leave to cool – remember all that bubbling and sizzling was butter and sugar boiling very hot!!
Serve warm with nothing but a hot drink of your choice, sit back, relax and smile!
Made for sharing
These Sticky Pecan Sultana Buns are perfect for breakfast, brunch, mid afternoon coffee. I think these are at their most delicious shared with friends and family who unexpectedly pop round! These are best served warm, so pop in a 140C oven whilst the kettle boils and serve with a steaming cup of coffee and a smile!
These scrummy Sticky Pecan Sultana Buns keep well in an airtight container for up to 5 days. They can also be frozen for up to 1 month. When needed, remove from freezer, place on a baking sheet and allow to defrost (this doesn’t take long 1-2 hrs depending on the room temperature), refresh and warm in a 180C oven for 5 minutes and serve.
I really hope that you give the Sticky Pecan Sultana Buns a try as not only are they easy to make, they are scrumptious and everyone who tries them has a big smile on their face!!!