- 2 1/2 tsp (1 package) active dry yeast
- 1 1/4 cups lukewarm water (105°F)
- 1/2 tsp plus 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 tbsp salt
- 1 tbsp unsalted butter, melted and cooled
- 1 egg, lightly beaten
For the glaze:
- 4 tbsp unsalted butter, plus 3 tbsp melted butter
- 1 1/4 cups firmly packed light brown sugar
- 1 tbsp molasses
- Pinch of salt
- 1/4 tsp vanilla extract
- 1/4 to 1/3 cup heavy cream
- 1 generous cup coarsely chopped pecans, lightly toasted
In a small bowl, sprinkle the yeast over 2 tbsp of the water, stir in 1/2 tsp granulated sugar and let stand until foamy, about 5 minutes. In a large bowl, combine the remaining water, sugar and 2 cups of the flour.Using a wooden spoon, beat until smooth.
Add the yeast mixture and beat. Add the salt, melted butter, egg and the remaining 2 cups flour, mix, and then knead until smooth and elastic, 10 to 15 minutes. Transfer to a very large bowl and slip a large plastic bag over the top, tucking the open ends under the bowl and leaving plenty of air space. Refrigerate overnight.
The next day, make the glaze: In a small saucepan over medium heat, melt the 4 tbsp butter and stir in ½ cup of the brown sugar, the molasses and salt until the sugar dissolves, about 3 minutes. Remove from the heat and stir in the vanilla. In a small bowl, stir together the remaining brown sugar and enough cream to form a spreadable mixture.
Generously grease a rimmed baking sheet. Spread the glaze over the pan and scatter about 1 tbsp of the pecans over the top.
On a well-floured work surface, roll the dough out into a 12-by-15-inch rectangle. Generously brush the top with the melted butter. Spread on the sugar-cream mixture and sprinkle with the remaining pecans. Beginning with a long side, roll up the dough and pinch the seam securely closed (seal with water if the dough is not sticky enough). Cut into slices 1 inch thick and arrange, cut sides down, on the prepared baking sheets. Lightly cover with a dampened kitchen towel and let rise until doubled in volume, 45 to 50 minutes.
Bake for 5 minutes at 400°F, then reduce the temperature to 350°F and continue to bake 15 to 20 minutes more, rotating the pans after 10 minutes
Immediately invert the pans onto wire racks. Let stand for 5 minutes to set the caramel, then lift off the pans. Serve warm
From William Sonoma