Guest Chef Zac Young recently sailed on Rotterdam as part of our Culinary Arts Center presented by Food & Wine magazine program. Chef Young is the pastry chef at David Burke Kitchen restaurant, owned by Culinary Council Member David Burke. During the voyage he was accompanied by Eric See, the former Pastry Chef at Salumi.
For one of his demonstrations, Chef Young made delicious Bacon Pecan Sticky Buns. Here’s the recipe so you can try them at home.
285g fresh yeast
2831g AP flour
Whisk together yeast and milk. Add remaining ingredients except the butter. Mix on speed 1 for two minutes. Gradually add the butter. Mix on speed 3 for 12 minutes until dough is smooth and elastic. Refrigerate overnight.
INGREDIENTS: Bacon Spread
425g dark brown sugar
170g chilled bacon fat
106g maple syrup
106g corn syrup
5g ground cinnamon
7g kosher salt
Cream chilled bacon fat and sugar. Slowly whisk in the syrups so as not to break the emulsion. Add cinnamon and kosher salt.
450g cooked bacon (crispy)
pecan halves for finishing
In a jumbo muffin tin deposit 35g of the bacon spread, 4 pecans and 1 piece of cooked bacon crumbled. Scale 566g of dough. Roll into a 12 x 12 square. Spread remaining bacon spread in a thin layer on top of brioche. Sprinkle with chopped pecans and the remainder of the crumbled bacon. Roll into a log. Cut into 1” slices and place in prepared muffin tins. Let proof for 20 minutes. Bake at 350 for 15 – 20 minutes. Immediately flip onto a glazing rack and remove pan. Sprinkle with maldon salt.
Chop 500g of kalamata olives. Spread olives and olive oil over rolled out brioche instead of the bacon spread. Sprinkle fennel seed over the top roll up. Bake for 12-15 minutes till lightly golden.