The first time I made these was my first venture into using yeast. I’ll confess that in the past, I have had a little fear of ‘yeast’, but making this recipe gave me the confidence to try making breads and buns in the future, and also showed me just how exhilarating it can be when you see the dough has risen just as it’s supposed to!
- 120g unsalted Butter. Room temperature & cut into 2cm squares
- 1/4 tsp Salt
- 2 tsp dried Yeast
- 125ml (1/2 Cup) warm Milk
- 2 Eggs, lightly beaten
- 55g (1/4 Cup) fine Caster Sugar
- 375g (2.5Cups) Plain Flour
- 2 cups Pecans
- 3/4 cup lightly packed brown sugar (muscovado)
- 2 tablespoons Maple Syrup or Golden Syrup
- 1/4 cup Butter
- 100g Butter
- 50g (1/4 cup) sultanas
- 1/4 Cup Brandy or Port
- 70g 1/3 cup dark brown sugar
- 2-3 teaspoons Mixed Spice (or 2tsp cinnamon + 1tsp nutmeg)
1 Egg lightly beaten + 1 tsp cold water
- Whisk together milk, 1 tablespoon of sugar and yeast in a jug. let it rest for 10 minutes or until frothy. Whisk in Eggs.
- Meanwhile add flour, salt & remaining sugar in a food processor or mixer until combined. (I used my KitchenAid with the dough hook.)
- Add butter one piece at a time with the motor running, until the dough becomes soft and sticky. Add some extra flour if required.
- Put the dough onto a lightly floured board and knead if necessary for a few minutes until smooth. (Mine didn’t need much kneading.. the KitchenAid did it beautifully). Place dough into a greased bowl, brush top with a little melted butter. Cover and set aside to ‘prove’ for an hour, or until dough has doubled in size.
- Combine sultanas with brandy or port in a small bowl and allow to macerate for 15min. (I used Port because that’s what was in the house).
- Preheat oven to 180°C . Spread the pecans on a baking tray lined with baking paper and bake for 10 minutes to lightly toast them. (Be careful not to let them burn!)
- For the Toffee topping; Combine Brown Sugar, Maple Syrup (or Golden Syrup) & butter in a saucepan and heat mixing continuously until sugar & butter has melted & is combined well. (you can replace the butter for cream if you wish). Add Pecans to saucepan and remove from heat.
- Grease lightly with butter a baking dish circa 28cm x 18cm. and evenly spread Toffee Pecan mix over the base. Pre-heat Oven to 180°C.
- On a floured board, roll out dough into a rectangle (40cm x 30cm). Spread dough with butter. Sprinkle over sugar, sultanas (drained from liquid) and mixed spice.
- Roll the dough up along its length firmly to form a log. Cut slices of 10-12 buns.
- Place the buns on top of the Toffee Pecan topping. Cover once again to let the dough rise again at room temperature for an hour.
- Combine egg and water in a bowl and brush dough with egg mixture.
- Bake for 15 minutes or until golden brown. Cover with foil and bake for a further 15minutes.
- Turn out buns while they are still hot but be so careful because the Toffee is boiling hot. I used a serving plate larger than the baking dish and flipped them over as I would a Tarte Tatin.
*While it doesn’t seem to be written in any of the recipes, I feel these are best eaten with some vanilla ice-cream. You’re sinning anyway so you may as well do it properly!!!:D.
**While it is recommended that these are eaten the day they are baked, I found that heating them up in the microwave the next day works perfectly to ensure they are just as delicious the day after!