I've made this several time now and my family really likes it. Couple notes on the listed ingredients, I found that it lists 9 tblspn of butter, but I've read the recipe over and over and only ever count 8 actually being used. Second, I've found the 1/4 c flour they have you use to dust the table is better actually in the dough. The dough too wet without it. I also make my own simple syrup (just water and sugar heated) instead of using corn syrup. It's an extra step, but I find the difference in taste is definitely worth it. This is definitely a keeper.Read More
This was a good recipe. The butter should be added in at the same time as all other liquid ingredients though. We used maple syrup instead of corn syrup but it turned out good. Would recommend pouring the syrup on top rather than on the bottom though. Our full recipe with pictures can be found here: http://www.nickandalonakitchen.com/2016/04/pecan-sticky-bread.htmlRead More
This is relatively simple to put together yet makes an impressive presentation...I used whole-grain flour (a combination of spelt and red whole wheat, though I would have used white wheat if I'd had any) so I started two days in advance, cutting the yeast to 1/2 tsp. and giving the dough a day to ferment before proceeding with the recipe. I recommend making the "roll" long enough to allow plenty of overlap between the two ends, as it will naturally taper out from the middle and so not rise to the same height in the pan. My "ring" ended up slanted because of this, so next time I may roll it up from the long end. Also, I may have overcooked the caramel sauce (for which I used sucanant) before adding it to the bundt pan, as it cooled almost to the consistency of soft candy. The ring was still delicious, and although I was glad I did a "practice" run to weed out the hitches I would make this again for company.