Sweet Nut Pastry
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h.
Ready in
Ingredients
for
12
- For the dough
- 1 ½ ozs Yeast (or 7 g fast-action dried yeast)
- ¾ cup lukewarm milk
- 4 ½ cups Bread flour (plus extra for dusting)
- ¼ cup sugar
- 1 pinch salt
- 0.333 cup melted butter
- 1 egg yolk
- For the topping
- 5 ozs honey
- ½ cup light brown sugar
- ¼ cup cream (38% fat)
- 1 ¾ cups chopped Pecan
Product recommendation
Toothpick test: Stick a toothpick into the middle of the cake at a slight angle and remove it again. If the stick comes out clean and feels dry then dough is cooked. If not bake for a few more minutes.
Preparation steps
1.
Grease a 28cm-30cm| 11"-12" cake tin with plenty of butter. Dissolve the yeast in 50ml| 1/4 cup of the milk.
2.
Mix together the flour, sugar and salt in a large bowl and create a well in the middle. Pour the yeast mixture into the well, dust with a little flour, cover with a cloth and leave to rise for 15 minutes.
3.
Add the butter, egg yolk and the remaining milk, mix well and knead into a smooth dough. Shape the dough into a ball, return it to the mixing bowl covered with a cloth and leave in a warm place to rise for 1 hour or until doubled in size.
4.
Heat the honey, brown sugar and cream in a small pan and bring to a boil for 2-3 minutes.
5.
Sprinkle the nuts into the cake tin and drizzle with the honey-caramel mixture.
6.
Heat the oven to 200°C (180°C fan), 400°F, gas 6.
7.
Turn the dough onto a floured board, knead lightly then divide into 12 pieces. Shape these into balls and place them in the cake tin on top of the nuts and honey. Leave to rise for another 15 minutes.
8.
Bake for 40-50 minutes until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to coo completely. Serve as individual buns.
