Hi there, have I got a FEAST for you, Chocolate Chip Brazil Nut Buns. Delicious, easy to make and very more-ish!
The best Chocolate Chip Brazil Nut Buns.
Ooh are these yummy! Made with all butter puff pastry these Chocolate Chip Brazil Nut Buns could not be easier to make and disappear fast as soon as they’re out of the oven.
The perfect portion of deliciousness! Gooey chocolate inner, crispy, crunchy, nutty topped buns.
It may be worth making a double batch of these, as they make the perfect portable gift, just make sure you have enough to go around as well!!!
Yum, yum and yum!!
Recipe : Makes 12 Buns
For the topping :
100g/4oz Brazil Nuts
100g/4oz Unsalted Butter – melted
75g/3oz Dark Brown Sugar
For the Buns :
1 Packet 450g/1lb All Butter Puff Pastry – thawed if frozen.
1tbsp Melted Butter
1/2 tsp Freshly Grated Nutmeg
100g/4oz Dark Brown Sugar
225g/8oz Milk Chocolate Chips
100g/4oz Brazil Nuts
Method :
Preheat the oven to 200C (185C fan).
You will need a deep muffin/cupcake tin to bake these buns in. No pre-greasing of the tin is required.
The topping of these Chocolate Chunk Brazil Nut Buns is actually placed in the bottom of the muffin tin. When the buns are turned out, the bottom becomes the top!!!
For the topping mix the melted butter and sugar together. Add in the roughly chopped Brazil nuts.
The roughly chopped Brazil nuts, on the left are for the topping. The finer chopped nuts, on the right, are for inside the buns.
Place about a teaspoon of the butter/sugar/nut mixture into each muffin holder in the tin.
This sweet, nutty mixture will become the topping for the Chocolate Chip Brazil Nut Buns!
Now for the buns :
My package of puff pastry came in 2 blocks. If you have 1 block, roll out the pastry to twice the width.
One half of the pastry block. Placed on a floured surface.
Roll out the pastry to 26cm/10″ wide by 29cm/11″ long.
Brush the rolled out pastry with melted butter.
Grate the nutmeg directly over the buttered pastry. If using ground nutmeg, sprinkle evenly over the pastry.
Freshly grated nutmeg is sooo much better if you have it.
Sprinkle first the sugar, then the chocolate chips and chopped Brazil nuts evenly over the pastry (only use half of the amounts if rolling out half of the pastry, as I have).
An even layer of sugar, chocolate and nuts spread over the rolled pastry.Roll the pastry tightly and evenly.Use both hands to ensure the pastry is evenly rolled.Finishing with the pastry seam underneath.
Trim either end and then cut the pastry log in half.
Divide each half into 3 (for half a pastry block), or 6 if you’ve rolled out the entire 450g pastry block.
Place each nutty, chocolate portion on top of the butter/sugar/chopped nuts in the muffin tin.
Ooh only 30 minutes away from baking deliciousness!!
Place the muffin tin into the preheated oven and bake for 30 minutes until golden and bubbling.
Remove from the oven, look at how scrummy these Chocolate Chip Brazil Nut Buns.
Allow to cool for 5 minutes and then place a baking tray over the buns. Flip the muffin tin over and prepare to be amazed!
It works every time! Perfect Brazil Nut topped buns.
Allow to cool as the chocolate and sugar in the centre are very hot. The perfect time to put the kettle on, invite round family, friends and neighbours and prepare to FEAST on these amazingly yummy Chocolate Chip Brazil Nut Buns!
The best Chocolate Chip Brazil Nut Buns.
If you try this recipe I’d love to here how you get on and your thoughts?
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.
Sticky Pecan Sultana Buns
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!
Pecan Sultana Sticky Buns www.feastingisfun.com
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 aquick 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!!
Preheat the oven to 200C (180C fan), 400F, gas mark 6
Making The Sticky Bun Topping
Firstly, for the topping of the buns mix the softened butter, sugar and salt 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.
1/2 a teaspoon is just enough!Each muffin cup has a dollop of the sugar/butter mixture!
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!
The Pecan nuts become caramelised, golden and sticky during cooking. Yummy!!
Assembling 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.
All butter pastry really is essential as it adds to the flaky, buttery flavour of the buns.
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.
Don’t worry about the odd few lumps in the sugar, they’ll just add to the stickiness of the buns!!
Sprinkle the cinnamon evenly over the sugar layer.
The smell of cinnamon fills the house when these buns are baking.
Now you can sprinkle firstly the Sultanas and the the chopped Pecan nuts, so they cover the pastry evenly.
Nice and evenly spread, now it’s time to get a-rolling!!!
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.
A nice even roll along the front edge of the pastry.Keep rolling so the pastry is an even log shape.Trim the side edges of the log.
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!
Use a very sharp knife to slice through each section – so you get a nice clean edge to each bun.
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!
All ready to be popped into the preheated oven.
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.
Ooh yummy! But be careful, they will come out of oven very hot.
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 Sticky Pecan Sultana Buns Out
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.
Perfectly turned out Sticky Pecan and Sultana Buns.
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.
Sticky Pecan Sultana Buns
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!!!
