PREPARATION TIME: 4 HRS
COFFEE BROWN SUGAR
Cook S&D Espresso Coffee Extract on medium heat for about 20-30 minutes, close to a slow simmer. The extract will tighten up to the consistency of molasses. Once it coats the back of a spoon and has reduced about half, pull from heat and transfer to a bowl. Once extract has cooled, combine with sugar in a mixer with a whisk attachment. Turn on low speed and continue to mix until all of the extract is incorporated into the sugar evenly.
Combine warm water and 1 tsp. sugar; stir. Add yeast, letting it sit for 5-10 minutes. Combine egg and egg yolks; beat. Pour yeast mix
into a mixer with a dough hook attachment. Add eggs and mix. Add warm milk slowly in a stream, whisking lightly to incorporate. In a
separate bowl, combine bread and cake flour, salt, baking powder, baking soda and the rest of the sugar. Whisk until evenly mixed.
Gradually add flour mix into yeast mixture. Once incorporated, add butter a couple of tbsp. at a time to the mixer. Once the butter
is fully incorporated, it will be firm to the touch, similar to pizza dough. Remove from mixer and transfer to a greased bowl. Place into a proof box for 40 minutes to an hour until dough almost doubles in size.
While the dough is rising, mix the brown sugar, salt, cinnamon, cardamom, ginger and nutmeg together in a small bowl. Whip butter
until smooth. Set aside.
Combine sugar, butter, corn syrup and water in a mixer with a paddle attachment. Beat on medium speed until mixture is fully incorporated and fluffy. Put aside. Chop pecans into smaller pieces and set aside. After dough has risen, transfer to a floured surface.
With a rolling pin, roll out dough until it is close to the shape of a rectangle, about 1/2-1/4 inch in thickness. Evenly spread butter onto
dough. Sprinkle brown sugar-spice mix on butter layer until evenly distributed. Once this step is done, roll dough by the longer side. Cut rolls 1 1/2 inch wide. Preheat oven to 350°. In a rectangular pan, spread an even layer of topping mixture. Add pecans after the topping mixture is distributed. Place dough rolls in pan, pressing them down. Place in a proofer for 30-40 more minutes so they puff slightly. Place in oven and bake for 25-30 minutes, until the dough on the top is brown and cooked all the way through. Remove and let cool for 5-10 minutes.
COFFEE BROWN SUGAR
1-1 1/2 cups S&D Espresso
4 1/2 cups sugar
1 (7g) packet active dry yeast
1/4 cup warm water
3/4 cup warm milk
6 tbsp. butter, room temperature
1 egg, room temperature
2 egg yolks, room temperature
1 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1/3 cup + 1 tsp. sugar
3 cups bread flour
1 cup cake flour
3/4 cup prepared coffee brown sugar
4 tbsp. butter, room temperature
3 tsp. cinnamon
1 1/2 tsp. cardamom
1 tsp. ground ginger
1/2 tsp. nutmeg
1 tsp. salt
2 cups prepared coffee brown sugar
1 cup butter
1/2 cup corn syrup
2 cups pecans
2 tbsp. water