Dough4 cups cake flour2 eggs ¼ cup sugar 1 teaspoon vanilla essence 1 teaspoon ground cinnamon 1 cup milk125g butter1 sachet instant yeastIn a bowl of a stand mixer mix the flour, eggs, sugar, cinnamon and vanilla essence. Heat up the milk and butter. Add the instant yeast and whisk. Add the yeast/milk mixture to the flour and mix. Knead the dough for 7 minutes. Allow to rest for one hour or until double the size.
Caramel 1 ½ cups sugar¾ cups cream1 teaspoon vanilla essence 150g butterMake a caramel with above and set aside.
Assemble 125g melted butter1 cup sugar2 ½ tablespoon ground cinnamon 100 g chopped pecans Once the dough has proofed knead and divide into 35 balls. Grease a 24cm Bundt cake tin. Pour half the caramel into tin, sprinkle half the pecans. Dip the balls in butter then cinnamon/sugar and arrange in prepared cake tin, layering till the top. Pour over the remaining caramel and top with remaining pecans Bake for 30 minutes on 180cAllow to cool for 10 minutes before turning over onto platterBest served warm
24 Jul 2020