Caramel Pecan Buns

Ingredients: 

Ingredients

15 ml (1 T) Dry Yeast
125 ml (½ C) Warm Water
375 ml (1½C)Warm Milk
125 g Margarine
10 ml (2 t) Salt
125 ml (½ C) HULETTS White Sugar
2 Extra Large Eggs
1750 ml (7 C) Cake Flour

Filling

125 g Butter
125 ml (½ C) HULETTS Castor Sugar
30 ml (2 T) Ground Cinnamon
250 ml (1C) Pecan Nuts – chopped

Caramel Glazing

125 ml (½ C) HULETTS Treacle Sugar
125 g Butter
100 ml HULETTS Caramel Syrup
Method: 

Method

  1. Dissolve yeast in warm water with a pinch of sugar.
  2. Warm the milk, add margarine, salt, sugar, eggs and whisk all together.
  3. Place the flour in a large bowl, make a well in centre.
  4. Add the yeast and the milk mixture to the flour and knead well for 10 minutes by hand (3 minutes in an electric mixer).
  5. Cover and allow to rise until double in bulk. Knock back. Cut in half.
  6. Roll out dough into 2 oblong sheets. Cream butter and sugar together.
  7. Spread over the dough.
  8. Sprinkle with cinnamon and nuts.
  9. Roll up as for a Swiss roll and cut into 4 cm slices.
  10. Place on a greased baking tray and allow to rise until double in size.
  11. Bake at 180ºC for 20-30 minutes.
  12. Remove from oven and drizzle with the caramel glazing.

Caramel Glazing
  1. Place all ingredients in a small saucepan and heat while stirring until sugar has dissolved. Bring to the boil and simmer for a few minutes.