CARAMEL-PECAN Rolls

Makes 12 rolls

INGREDIENTS

4 cups bread flour

1 package active dry yeast

1 cup whole milk 1/3 cup sugar 1/3 cup butter

1 teaspoon kosher salt

2 large whole eggs

3/4 cup light brown sugar 1/2 cup butter

2 tablespoons light corn syrup

2 cups pecans halves

1/2 pod vanilla bean, scraped 1/2 cup pecans, chopped

3 tablespoons butter, melted 1/2 cup granulated sugar

1 teaspoon ground cinnamon

METHOD

1.In the mixer bowl of the stand mixer with the flat beater attached, mix 2 cups of flour and the yeast on speed 1, until mixed.

2.In a medium saucepan over medium heat, heat milk, butter, 1/3 cup sugar and 1/3 cup butter to 115-120°, stirring constantly. (Use a candy thermometer to check temperature.)

3.Pour milk mixture into flour mixture in mixer bowl. Add eggs. Scrape sides of bowl down. Beat mixture for 30 seconds on speed 1, then 3 minutes on speed 3.

4.Remove the flat beater and replace with dough hook. With mixer on speed 1, add remaining flour. When incorporated, turn to speed 3 and beat for 5 minutes.

5.Remove dough from bowl. Tuck the dough into a firm ball and place into a well- buttered bowl. Cover with a clean towel and place in a draft-free area for at least 1 hour, until doubled in size.

6.When the dough ball has doubled in size, punch it down and let rest, covered, for 10 minutes.

7.In a 12-inch chicken fryer over medium heat, melt 1/2 cup of butter with 3/4 cup brown sugar and 2 tablespoons corn syrup. Scrape the inside of vanilla bean into the caramel mixture. Add the 2 cups of pecans and mix well. Remove from burner and reserve.

(Continued)

8.Mix the remaining chopped pecans, melted butter, 1/3 cup sugar and the cinnamon. Set aside.

9.Lightly flour a work space. Roll out dough ball to an approximately 9 X 18-inch rectangle.

10.Spread the cinnamon sugar mixture over dough.

11.Roll the long side up jelly-roll style; this will make an 18-inch roll. Slice the roll into 1-inch slices. Place slices in a 12-inch ovenproof skillet. Cover and let rise again for another 30 minutes.

12.Preheat oven to 375°.

13.Uncover pan and bake in preheated oven for 20 minutes.

14.After removing from oven, place a large plate over the top of the pan and invert. Leave for several seconds so all caramel and pecans release. Serve warm.

BMSD0010 specifications

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Wolfgang Puck BMSD0010 manual CARAMEL-PECAN Rolls

Models: BMSD0010