Recipes

Teatime Treats

Caramel Pecan Buns Recipe

Ingredients 15 ml (1 T) Dry Yeast 125 ml (½ C) Warm Water 375 ml Warm Milk 125 g Margarine 10 ml (2 t) Salt 125 ml (½ C) HULETTS White Sugar 2 Large Eggs 1750 ml (7 C) Cake Flour Filling 125 g Butter 125 ml (½ C) HULETTS Castor Sugar 30 ml (2 T) Ground Cinnamon 250 ml Pecan Nuts – chopped Caramel Glazing 125 ml (½ C) HULETTS Treacle Sugar 125 g Butter 100 ml HULETTS Caramel Syrup

Method

1. Dissolve yeast in warm water with a pinch of sugar.
2. Warm the milk, then add margarine, salt, sugar, eggs and whisk all together.
3. Place the flour in a large bowl, make a well in centre.
4. Add the yeast and the milk mixture to the flour and knead well for 10 minutes by hand (3 minutes in an electric mixer).
5. Cover and allow to rise until double in bulk. Knock back. Cut in half.
6. Roll out dough into 2 oblong sheets. Cream butter and sugar together.
7. Spread over the dough.
8. Sprinkle with cinnamon and nuts.
9. Roll up as for a Swiss roll and cut into 4 cm slices.
10. Place on a greased baking tray and allow to rise until double in size.
11. Bake at 180ºC for 20-30 minutes.
12. Remove from oven and drizzle with the caramel glazing.

1. Place all ingredients in a small saucepan and heat while stirring until sugar has dissolved. Bring to the boil and simmer for a few minutes.