The Unexpected Technique I Use to Recreate Sara Lees Iconic Coffee Cake and Make It Even Better

Ingredients

• 80g whole milk (about 2 3/4 ounces; 1/3 cup)
• 16g bread flour (1/2 ounce; 2 tablespoons)
• 60g whole milk (about 2 ounces; 1/4 cup), cold
• 256g bread flour (9 ounces; 2 cups)
• 56g unsalted butter (about 2 ounces; 4 tablespoons), softened
• 3 large egg yolks
• 30g granulated sugar (1 ounce; 2 tablespoons)
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 71g light brown sugar (2 1/2 ounces; 1/3 cup)
• 16g all-purpose flour (1/2 ounce; 2 tablespoons)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 30g finely chopped pecans (1 ounce; 1/4 cup)
• 14g unsalted butter (about 1/2 ounce; 1 tablespoon), melted
• Nonstick spray
• 100g pecan halves (3 1/2 ounces; 1 cup)
• 14g unsalted butter (about 1/2 ounce; 1 tablespoon), melted
• 100g confectioners sugar (3 1/2 ounces; 1 cup)
• 1 tablespoon (15ml) whole milk, plus more as needed
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

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