Crunchy French Onion Chicken

Get ready to bake up a big tray of amazing sticky buns topped with crunchy pecans and gooey caramel sauce. It's the perfect breakfast treat!

ingredient

3 ¼ cups bread flour, divided
⅔ cup water
⅔ cup whole milk
1 large egg
1 large egg yolk
2 teaspoons instant yeast, or rapid-rise
¼ cup granulated sugar
1 ½ teaspoons kosher salt
6 tablespoons unsalted butter, softened to 65 to 67ºF (18 to 20ºC)
6 tablespoons unsalted butter, melted
½ dark brown sugar, packed
¼ cup granulated sugar
¼ cup pure maple syrup, or dark corn syrup
¼ teaspoon kosher salt
2 tablespoons water, warm
1 ½ cup pecans, roughly chopped
⅔ cup dark brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, melted

Directions

In a medium microwave-safe bowl, whisk together ¼ cup bread flour and water. Microwave on high power for 75 seconds, in 25-second intervals, whisking in between each cycle. The final mixture should be a thick, scoopable paste, like pudding.
In the bowl of a stand mixer, add the warm flour paste and milk. Whisk by hand until smooth, 30 seconds. Add the egg and yolk, whisk to combine, 10 seconds. Fit the mixer with the dough hook attachment. Add the remaining 3 cups of flour and yeast. Mix on low speed (setting 2) until the flour is hydrated, about 1 minute. Let it sit for 15 minutes.
Add the granulated sugar and salt. Mix on medium-low speed (setting 3) for 2 minutes. Add the softened butter and mix for 3 minutes on medium-low speed, scraping down the hook and sides of the bowl halfway through. The dough will be sticky and elastic.
Lightly grease a medium bowl with vegetable oil or cooking spray, set aside. Lightly dust a work surface with flour. Place the dough on top, and knead until a ball forms, about 30 seconds. Don’t over flour the dough, it should still be slightly tacky.
Place the dough ball in the greased bowl. Tightly cover with plastic wrap and allow it to rise in a warm draft-free area or proofing box (see notes) until it doubles in size, about 45 to 60 minutes. The optimal temperature is about 75 to 78ºF (24 to 26ºC) for yeast fermentation. Meanwhile, prepare the topping and filling.
Grease a 9-by-13-inch metal baking pan with vegetable oil or cooking spray.
In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, maple syrup, and salt. Add the warm water and stir to combine, it may get slightly lumpy. Evenly spread the sugar mixture into the greased pan.
Evenly sprinkle the chopped pecans on top of the sugar mixture. Set aside.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Set aside.
Transfer the dough to a lightly floured cutting board. Press the dough down to remove any gas bubbles formed by the yeast. Starting in the center, roll the dough into a 16-by-14-inch rectangle, even in thickness. The dough will be slightly sticky and elastic, use a minimal amount of flour to help with rolling.
Brush two tablespoons of melted butter evenly over the surface of the dough, leaving a ¾-inch border.
Sprinkle the brown sugar and cinnamon filling mixture evenly over the dough, leaving a ¾-inch border. Use your hands to pat it down, helping it adhere.
Starting at the longer edge, roll the dough into a cigar shape, making sure it’s not too tight. Crimp the seam, and place it seam-down on the cutting board. Use a chef’s knife to cut into 12 even-sized pieces.
Place the rolls in the baking pan, spaced out about 1⁄2-inch apart, 3 rolls per row. Leave about 1⁄2-inch of space along the edge. Tightly cover with plastic wrap and allow it to rise in a warm draft-free area or proofing box (see notes) until doubled in size. They should touch each other and the sides of the pan, about 45 to 60 minutes.
Set the oven rack to the upper-middle position. Preheat to 375ºF (191ºC).
Place the baking pan on the parchment paper-lined sheet pan. Bake for 20 minutes, then loosely cover the surface to prevent it from browning too fast. Bake until the surface is golden brown, and the dough reaches between 195 to 200ºF (91 to 93ºC), about 10 to 15 minutes. Do not over bake, as the caramel topping can become too thick. Cool the pan for 5 minutes on a wire rack.
Gently run a knife along the sides of the pan to make it easier to remove. Immediately place a parchment paper-lined sheet pan on top of the baking pan, then quickly invert. Slowly lift to release the buns. Scoop out any remaining nuts and sauce and put them on top of the buns. Serve warm.