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Recipe: Chef Zac Young’s Bacon Pecan Sticky Buns

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.

StickyBuns

INGREDIENTS: Brioche
1557g milk
285g fresh yeast
2831g AP flour
567g sugar
53g salt
355g yolks
567g butter

DIRECTIONS:
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

DIRECTIONS:
Cream chilled bacon fat and sugar. Slowly whisk in the syrups so as not to break the emulsion. Add cinnamon and kosher salt.

ADDITIONAL INGREDIENTS:
450g cooked bacon (crispy)
pecan halves for finishing
maldon salt

ASSEMBLY:
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.

SAVORY ALTERNATIVE:
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.

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9 Comments
  • Almuth

    This is pure sin !! :-)) But forget about the olives !!!

  • Barb

    In the ingredients for the bacon spread you say bacon fat. In instructions you say butter. Also is the bacon fat liquid or solid?

  • nerl

    Sounds great but I ‘ m too old to learn the metric system.

  • Ann

    sounds god, but could you traslate it to american measures?

  • annie

    Can we do this without making the dough-like using pillsbury Grands? Please change grams to ounces and resend. I was Mrs Rptterdam on a world cruise in l993/ What fun. Unfortunately my gifts were stolen on a trip to Israel on El Al. Stole my carry on which I checked .

  • Gary

    THis sounds absolutely incredible but for us Yanks, could you please convert to U.S. measurements…

  • Julie

    We are working on getting the recipe in U.S. measurements. Hang tight! 🙂 Julie, HAB Editor

  • Tammy

    Will be following this recipe. Thanks you Julie for the working on the conversion.

  • Marty

    Google grams to oz. & grams to teaspoon. Only takes a few minutes.

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