Ingredients

The following ingredients have 2 Servings
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 3 tbsp granulated sugar
  • 2 tsp instant yeast
  • 1 tsp fine sea salt
  • 1 cup unsalted butter (cold, cut into 1/2" pieces)
  • 1/3 cup whole milk (cold)
  • 1 egg (large, cold)
  • 1 egg white (for egg wash)
  • 1.5 cups pecans (finely chopped)
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup butter (room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1/2 cup whipping cream

Instruction

  • Combine the flours, sugar, salt and yeast in a mixing bowl and stir together. Next, add this mixture to a food processor. Add the butter and pulse-process a dozen times or so. You'll want the chunks of butter to be chopped to half-sized pieces.
  • Combine the egg and milk into a large mixing bowl and briefly stir together with a table fork or whisk if you have one. Add the dry ingredients to the egg mixture and stir together without over-mixing. Briefly knead the dough by hand then place on a hard, clean work surface. Gently pat the dough into a square or rectangle shape and wrap and seal with kitchen wrap. Chill in the fridge for 6 to 48 hours.
  • On a hard, clean, and lightly-dusted work surface, use a rolling pin and form the dough into a rectangle, about 9 x 15 inches in size. Take the short ends of the dough and fold in toward the center (using about one third of the dough on each end.) Turn the rolled and folded dough by 90 degrees and repeat this process using the same dimensions. Use kitchen wrap to wrap and chill for 30 minutes.
  • Repeat the above step 1 more time. Now you have the option of using the dough, storing it in the fridge for 48 hours (wrapped and sealed,) or freezing it for up to 3 months.