For the caramel:
- 50g butter, melted
- 1/3 cup honey
- 1/2 cup brown sugar
- 1/2 cup pecans, roughly chopped
For the buns:
- 1/2 cup milk
- 50g butter, chopped
- pinch of white sugar
- 8g sachet instant dry yeast
- 2 1/2 cups plain flour
- 2 eggs at room temperature
- 1/4 cup caster sugar
2- To make the caramel: mix the melted butter, honey and brown sugar in a bowl. (I actually put everything in the pan to melt the brown sugar a little too). Pour the caramel in the prepared baking dish. Lay the nuts over the caramel. (I didn't have any pecan but I had some sliced almonds so I used that and the end result was really good, it provided the crunch that is necessary in this dish).
Then leave that alone and make the buns.
3- Place the milk in a microwave safe bowl for 1 minute on high. Add the butter and stir until it's fully melted. 4- Then add the yeast and stir a little to combine. At this stage I panicked a little because yeast is generally not my friend and it looked a bit lumpy BUT do not worry, it all worked out in the end.
5- Place the flour, eggs and sugar in a food processor (a bowl works just as well) and add the milk mixture. 6- Place the dough onto a floured surface and knead it for 2 minutes until it become smooth and elastic.
7- Cut the dough in 12 pieces and roll them into balls. Place them in a single layer on top of the nut and caramel. Cover with plastic wrap and stand in a warm place for an hour until it doubles in size. ( Now typing that recipe, I realise I have accidentally skipped that step. The end result was still very good, but I guess if I had left it to rise it would have been much more airy and light. Note: to try next time). Preheat the over to 180C.8- Leave in the dish to stand for 5 minutes.
9- Turn out onto a wired rack lined with baking paper (or on a plate lined with foil. Again another part of the recipe I didn't read properly, but no harm done).
It didn't last for 5 more minutes without being attacked. My husband loved it and I remembered then that I don't actually have a sweet tooth, I just like baking.
If, well it's more a case of when, I'll make it again, I will swap the honey for maple syrup. The honey flavor is a little too strong.