Luxebaker

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Caramel Sticky Pecan Buns 🤎✨ DOUGH: 4.5 cups (565g) all-purpose flour 1/3 cup (67g) granulated sugar 1 packet (2 1/4 tsp, 7g) instant yeast 1 teaspoon salt 1.5 cups (355 ml) milk 6 tbsp (85g) unsalted butter 1 large egg, room temp CARAMEL PECAN topping: 1/4 cup (80ml) light corn syrup 1 cup (200 g) brown sugar 4 tbsp (57g) unsalted butter 2 cups (218 g) pecan halves CINNAMON SUGAR filling: 2 Tablespoons butter, softened 1/3 cup (67 g) brown sugar 1 Tablespoon ground cinnamon Combine 2 cups of the flour, yeast, salt and sugar. Warm the milk and butter until just warm, then add with the egg to the flour mixture. Mix, gradually adding the remaining flour until a soft dough forms. Knead until smooth and elastic, I kneaded 25-30 mins in my stand mixer. Transfer to a greased bowl, cover and let rise until doubled, or rise overnight in the fridge. Line a 9×13-inch pan with parchment and scatter the pecans evenly. Bring the corn syrup, brown sugar and butter to a boil for 1 minute, then pour over the pecans. On a floured surface, roll the dough into an 18×12-inch rectangle. Spread with butter, sprinkle over the cinnamon sugar filling and roll up tightly from the long side. Cut off end pieces. Cut log into 12 even rolls (I used floss) and place over the caramel. Cover and let rise until puffy and doubled, about 1 hour. Bake at 350°F (175°C) for 30 minutes, until golden brown. Cool for 5 minutes, then carefully invert onto a serving board. Enjoy warm! 😋🤎 Recipe credit: @bromabakery https://bromabakery.com/caramel-pecan-sticky-buns/ #cinnamonroll #pecan #recipes

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Coffee Caviar ☕✨ These glossy little pearls look straight out of a Michelin-star restaurant 😍 but they’re surprisingly easy to make at home with just a few simple ingredients. Elevate a tiramisu, espresso martini, inside a latte…🤎 🔖 Save this recipe for your next dessert! Ingredients 1½ - 2 cups vegetable or canola oil 4 tsp (13g) powdered gelatin 3 tbsp (30g) cold water 2½ tsp instant espresso powder (or to taste) 1 tbsp sugar (or to taste) pinch of fine salt 1/4 cup (60ml) hot water Chill the oil in a tall glass overnight (min 8 hours) until very cold. Bloom the gelatin in the cold water for 5 minutes. Whisk espresso powder, sugar and salt into the hot water until dissolved, then pour over the bloomed gelatin and stir until completely smooth. Let the mixture cool until just warm. Place the chilled oil into an ice bath to keep it cold. Transfer the coffee mixture to a squeeze bottle, pipette/syringe or piping bag with a small hole cut, and gently drip it into the cold oil. Try dripping from different heights to see what size you like and how they form best. The droplets should briefly float, then combine and sink as round pearls. If they become misshapen, the mixture is too warm or the oil isn’t cold enough. Strain through a fine mesh sieve, rinse under cold water, drain well and use. Best fresh or store in an airtight container in the refrigerator for up to 1 week submerged in little neutral oil. Rinse before using. 🤎✨ #recipe #dessert #baking

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❌ No piping tip? No problem 😌 With two strategic cuts at the tip of your piping bag, you can create this beautiful St. Honoré piping style on cakes and desserts! 🔖 Save this hot tip and send it to your favourite baker 🤍 #baking #piping #bakinghack #dessert #bake