Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Pecan sticky buns


You'll need

300 gm caster sugar 150 gm softened butter 300 ml pouring cream 150 gm pecan halves 50 gm brown sugar 70 gm finely ground almonds Finely grated rind of 1 orange   Dough 700 gm (2 2/3 cups) baker’s flour (see note) 27 gm (about 4 sachets) dried yeast 75 gm caster sugar 375 gm butter, coarsely chopped 6 egg yolks

Method

  • 01
  • For dough, process flour, yeast, sugar and 1½ tsp fine sea salt in a food processor to combine. Add 75gm butter, pulse to combine, add yolks and 400ml water and pulse to form a smooth dough. Place in a bowl, cover with plastic wrap, refrigerate overnight. Meanwhile, beat remaining butter between two sheets of baking paper with a rolling pin to soften, roll into a 15cm square, ensuring edges are even, cover with plastic wrap, refrigerate overnight.
  • 02
  • Roll out dough on a lightly floured surface to a 30cm square, stretching corners out slightly. Lay butter square in centre of dough at a 45-degree angle. Fold corners of dough over butter to enclose, pinch to seal, then roll out to a 25cm x 45cm rectangle. With a short side facing you, fold bottom third up, fold top third down to cover, wrap in plastic wrap, refrigerate to rest (1 hour). Starting with a short side facing you and with opening to your right, repeat rolling, folding and resting twice.
  • 03
  • Meanwhile, scatter caster sugar evenly over the base of a frying pan and shake pan over medium heat until sugar is melted and caramelised (7-10 minutes). Add 100gm butter (be careful as hot caramel will spit), shake pan to combine, slowly add cream. Stir to combine, cool to room temperature, then spoon 1 tbsp into each of 16 buttered 12cm-diameter pie tins (reserve remaining caramel for brushing), scatter with pecan halves, set aside.
  • 04
  • Beat brown sugar, almonds, orange rind and remaining butter in a small bowl, set aside.
  • 05
  • Roll out pastry on a lightly floured surface to a 30cm x 35cm rectangle, spread almond mixture evenly over pastry. Roll to form a long cylinder and cut into 16 slices. Place pastry in tins, cover with a tea towel and set aside until increased in size by half (20-30 minutes).
  • 06
  • Meanwhile, preheat oven to 200C. Place pie tins on an oven tray and bake until puffed and golden (15-20 minutes). Cool slightly, then turn out onto a tray lined with baking paper, brush with caramel, cool to room temperature and serve. Pecan sticky buns are best eaten the day they’re made but will keep for 2 days in an airtight container.
Note Baker’s flour is available from some supermarkets. If unavailable, substitute plain flour.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

“I’d love to know how Alistair Wise and Teena Kearney create the pecan sticky buns at their Hobart pâtisserie Sweet Envy. Would they mind sharing the recipe?”
Jessie Hart, Hobart, Tas

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 16 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 16 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×