Pecan Sticky Bun {vegan}

Cette brioche c’est vraiment la brioche parfaite pour un goûter d’automne, avec un bon thé fumant ou un café (ou tout autre boisson de votre choix, je ne vous juge pas !). C’est la première fois que je fais une brioche roulée dite sticky bun, et pour tout vous dire c’est carrément gourmand, voire complètement décadent ! Ça colle aux doigts et ça s’effiloche à merveille, bref un vrai petit bonheur, et puis la saveur caramélisée du sirop d’érable avec les noix de pécans… bon je ne dis plus rien car là vous allez commencer à baver devant votre ordinateur !

This brioche is just the best brioche I have ever eaten,

oui, Yes, just that, good ok with equality with la babka anyway ! This brioche only served as a snack and breakfast at our house., I might as well tell you that she left like lightning, at the same time we're not going to fool ourselves, a brioche is still much better fresh So if you don't plan to eat it all, you can freeze your buns individually and put them back in the oven at 150° when the time comes, to taste them ! So you clearly have no excuse not to try this recipe., ok apart from not having the few necessary ingredients !

Pecan Sticky Bun {vegan}

POUR 1 BRIOCHE

700 g T80 flour
80 g whole sugar
100 g neutral vegetable oil
4 tablespoons of soy yogurt
250 ml of soy milk
1 packet of baker's yeast
1 pinch of salt
150 g pecan nuts
3 tablespoons neutral vegetable oil
4 tablespoons of whole sugar

FOR FINISHING

100 g pecan nuts
12 cl of maple syrup
1 tablespoon of neutral vegetable oil

For the brioche, put the yeast with 2 teaspoons of lukewarm water and let it sit 10 minutes.
Put the flour, sugar, salt, yogurt and vegetable milk in the bowl of a food processor fitted with a leaf. Add the yeast, knead then add the oil and continue kneading 15 minutes then to obtain a nice elastic dough. Let the dough rest covered in a warm place for 2 hours.
Crush them 150 g pecan nuts.
Degas the dough with your fist.
Roll out the dough into a large rectangle then spread the oil, crushed pecans and whole sugar on top.
Roll the dough from the longest side and then cut the roll into slices of 4 cm thick. Place in a square oiled dish.
let rise 30 minutes.
Mix together the pecans , maple syrup and oil.
Preheat the oven to 200°.
Before putting in the oven, pour the pecan/maple/oil mixture onto the brioche.
Bake 12 minutes, lower to 180° and continue 15 minutes.
Leave to cool on a rack and enjoy !