Giant Sticky Bun Recipe with Chai & Pecans
Indulge in the ultimate comfort food with this recipe for a giant sticky bun infused with the warm and spicy flavors of chai tea. The dough is made with a blend of flour, sugar, and chai tea, giving it a unique and aromatic twist. The bun is then topped with a generous amount of gooey brown sugar and pecan mixture, making each bite a sweet and satisfying treat. Perfect for sharing with friends or enjoying as a special treat, this giant sticky bun is sure to become a new favorite in your baking repertoire.
How to Make my Delicious Giant Sticky Bun with Chai and Pecans
INGREDIENTS (Serves 12)
For the Giant Bun
6 Heaped Teaspoons of Masala Chai (or 6 Tea Bags)
4 Cups (600g) of Plain/All Purpose Flour
1 Cup (8fl oz) of Almond Milk/Milk
1/2 Cup (125g) of Butter/Butter Alternative
2 Eggs
4 Tablespoons of Caster Sugar
1 Tablespoon of Lemon Juice
1 Packet (7g) of Instant Yeast
Pinch of Salt
For the Filling
4 Heaped Teaspoons of Masala Chai (or 4 Tea Bags)
5 Tablespoons of Butter/Butter Alternative
1/4 Cup (55g) of Brown Sugar
1/2 Cup (75g) of Sultanas - Optional
For the Gooey Topping
1 Cup (125g) of Chopped Pecans
1/4 Cup (60g) of Butter/Butter Alternative
2/3 Cup (135g) of Brown Sugar
1/2 Cup (4fl oz) of Almond Milk/Milk
2 Tablespoons of Honey/Agave/Maple Syrup
1 Teaspoon of Vanilla Extract
Pinch of Salt
METHOD
To make the bun: Firstly, infuse the almond milk with the chai. In a small saucepan, gently warm the milk and add the masala chai. Turn off the heat and allow to infuse for 5-10 minutes before removing the leaves with a fine mesh strainer. Stir in the caster sugar, lemon juice and salt. Set aside to cool.
Once the almond milk has cooled to a luke warm temperature, add the packet of instant yeast. Set aside for 5 minutes to allow the yeast to bloom.
In a mixing bowl, add the flour and create a well in the middle. Add the yeast mixture and the eggs and mix together with a wooden spoon.
Next, slightly soften the butter (but not melt) and cut into cubes. Using your hands, kneed the butter into the dough and combine. This should take around 5 minutes.
The dough will be slightly sticky to the touch but this is ok. Dust the dough in a little flour and cover with a warm tea towel or cling film. Set aside to proof in a warm place for about an hour.
Once the dough has doubled in size, it is ready to roll out.
To make the gooey topping: Roughly chop the pecans and place in the bottom of your prepared tin.
In a small saucepan, heat the butter and brown sugar and whisk until combined. Add the almond milk/milk and honey and keep stirring for about 5 minutes. Add the vanilla extract and combine.
Pour the gooey caramel sauce over the pecans on your prepared tin and set aside.
To make the filling: Melt the butter and add the masala chai. Allow to infuse for 10-15 minutes before removing the leaves with a fine mesh strainer and squeeze the mixture to get every last drop of infused butter.
Mix the butter with the brown sugar and set aside.
Putting it all together: Preheat the oven to 375*F/190*C/Gas Mark 5 and place a piece of parchment paper in the bottom of a 9in round tin. Grease the sides of the tin and dust with a little flour.
Gently roll out the dough using a rolling pin to approximately 12” x 17” in size.
Spread the infused butter and brown sugar mixture onto the dough and sprinkle on the sultanas.
Cut into horizontally into 4 pieces, roll the first piece up into a spiral and place into the tin on top of the gooey topping. Lightly place the next strip around he first and continue with the other pieces. Tip: this is easier if you cut the strips into more manageable smaller pieces.
Set aside for 30-60 minutes to allow to rise and expand once again.
Place the tin on a hot baking tray for around 30-35 minutes. If after 20 minutes your bun has started to brown too quickly, cover with foil and place back in the oven for the remaining time. The bun should be a golden brown in colour when ready.
Once out of the oven, allow to cool for 10-15 minutes before turning out onto a large plate.
Drizzle with a little icing (optional) and cut into wedges with a large hot cuppa.
Feel free to sprinkle with a teeny bit of sea salt to really bring out that caramel flavour of the sticky topping.
Read More of my Tea Infused Dessert Recipes
