Bacon Pecan Sticky Buns

1557g milk

285g fresh yeast

2831g AP flour

567g sugar

53g salt

355g yolks

567g butter

425g dark brown sugar

170g chilled bacon fat

106g maple syrup

106g corn syrup

5g ground cinnamon

7g kosher salt

450g cooked bacon (crispy)

pecan halves for finishing

maldon salt

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.

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

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.