This is the best way to start your day. Especially on a cold morning who could resist pulling apart these hot goeey buns and biting into them.
As before I have always stood by having a great active dry yeast at hand. There is simply no substitute for this.
You will need the following ingredients:
🌷One cup of lukewarm milk.
🌷Active dry yeast 2 tbsp.
🌷1/2 cup honey
🌷 1/2 cup butter unsalted
🌷 Pinch of salt
🌷4 cups flour for dusting too
🌷1 1/2 cup brown sugar
🌷1 cup pecans
🌷1/2 cup cocoa nibs
🌷1 teaspoon Cinnamon powder
🌷 1 teaspoon of baking powder
Now I made my own caramel sauce. It’s super easy to make.
🌼11/2 cup brown sugar
🌼1 cup water
In pan take one cup of water and add in one and half cup of brown sugar. Let it come to a boil and once it starts to stick to the sides of your spatula take it off the gas and let it cool. Should make the sauce when your dough is ready to go into the oven.
For the dough.
You need to add dry yeast to the milk and let it sit for five to eight minutes to get the yeast activated. In a bowl add in three and half cups of flour and baking powder ; make a well in the middle. Add in eggs to the milk and beat for a minute. Pour the mix into the batter and let it mix on low speed using a hook dough. Add in liquid slowly to get the mix going. Add in melted butter and salt and honey. Once the dough has left the sides. Take it out and brush a bowl with oil and put the dough in it to rise. Let it rise for five to six hours. Take it out and dust some flour on the work surface and knead the dough. Make a square disc with a thickness of an inch. Now for filling take a bowl and add in half a cup of melted butter and honey and cinnamon and microwave it for ten seconds. Spread it over the dough with a spoon. Add in Cocoa nibs and start rolling it from one end gently. Cut it using a scale into 2 inch thick discs. Use a serrated knife for cutting through. In a 6 inch cake tin spread the caramel and cover it with Pecans. Put the discs inside it. You will need two cake tins for this recipe. Let them rest for half hour to rise. Cover them with a tea towel.
In the meantime preheat your oven to 180 degrees. Use a parchment paper to line the baking tray incase the caramel bubbles over. Bake for 40 minutes or till it becomes golden brown. Neat trick, cover the buns with an aluminium foil for the first 25 minutes for thorough baking. Remove it and bake for 15 minutes. Take them out of the oven and let them cool down a bit before inverting them over a plate. Have them hot.