STICKY PECAN CARAMEL BUNS
(Makes 16)
Ingredients
1000 ml SASKO CAKE FLOUR (600g)
25 ml sugar
10 ml salt
10 g packet of instant yeast
100 g melted butter
1 egg
200-300 ml milk, warmed
80 ml sugar
10 ml ground cinnamon
50 g extra softened butter
100 g pecan nuts, chopped
Caramel
80 ml dark brown sugar
60 g butter
45 ml golden syrup
Method
Combine sifted flour, sugar, salt and yeast in a large mixing bowl and mix well.
Add the melted butter, beaten egg and enough warm milk to make a dough that is soft but not sticky, knead well until smooth and elastic.
Place dough into an oiled plastic bag and leave to rise until double in size, about 40 minutes.
Remove dough from bag and knead lightly.
Divide dough in half and roll one half out into a rectangle on a lightly floured surface. Spread with a thin layer of softened
butter and sprinkle with cinnamon sugar. Sprinkle over half the pecan nuts and roll up as for a Swiss roll from the long
side. Cut into slices about 3-4 cm thick and place onto a greased baking tray.
Repeat with remaining half of dough. Cover and leave to rise for about 15 minutes.
Bake at 180? C for 20 – 30 minutes until cooked and golden brown. Remove from oven and drizzle with caramel.
CARAMEL
Place all ingredients in a small saucepan and heat stirring until sugar is dissolved. Bring to boil and simmer a few minutes.
