Ingredients (12-15 individual pastries)
For the dough:
500 grams (3 ½ cups) all-purpose flour
40 grams (4 tablespoons) granulated sugar
½ teaspoon salt
10 grams (1 tablespoon) dry yeast or 30 grams fresh yeast
125 grams softened butter
150 ml (¾ cup) sour cream
1 teaspoon vanilla extract
2 eggs
For the cinnamon and pecan filling:
100 grams very soft butter
200 grams (1 cup minus 4 tablespoons) dark brown sugar
1 generous tablespoon ground cinnamon
50 grams chopped natural pecans
For the maple glaze:
50 grams (¼ cup) granulated sugar
30 ml (2 tablespoons) maple syrup
60 ml (¼ cup) water
For brushing: 1 beaten egg
Preparation
Preparing the dough:
In a mixer bowl fitted with a dough hook, mix together flour, sugar, salt, yeast, softened butter, sour cream, vanilla extract, and eggs. Knead for about 10 minutes until you get a uniform, slightly sticky dough. Let the dough rise until it doubles in size (about 1 ½ hours). Alternatively, refrigerate the dough overnight.
Preparing the cinnamon and pecan filling:
Cream the softened butter until it’s smooth. Add sugar and cinnamon, then mix until well combined.
Shaping and baking:
Roll out the dough into a rectangle about ½ cm thick. Spread the filling evenly over the dough. You can use parchment paper or a spatula for easier spreading. Sprinkle the chopped pecans over the filling.
Roll up the dough tightly into a log. Cut the log into 12-15 equal pieces. Place the pieces on a lightly greased baking tray or use a muffin tin.
Allow the pastries to rise for about an hour or until they almost double in size. Meanwhile, preheat the oven to 170°C (340°F). Brush the pastries with beaten egg. Bake for 15-20 minutes or until they are golden and fragrant.
Maple glaze:
In a small saucepan, combine sugar, maple syrup, and water. Bring to a boil. Brush the baked pastries with the glaze as soon as they come out of the oven. Let them cool for about 15 minutes at room temperature before serving warm.
