← Nouns Cooking · American

Ingredients

• 240 ml lukewarm milk
• 55 g Butter, melted
• 1 Eggs
• 50 g Sugar
• 2¼ tsp instant yeast
• 450 g Strong bread flour
• 1 tsp Salt
• 150 g sugar, for coating
• 1 tbsp Cinnamon
• 115 g butter, melted, for coating
• 100 g Brown sugar
• 60 g Pecans, chopped (optional)

Method

1. Mix the milk, melted butter, egg, sugar and yeast in a large bowl. Add the flour and salt and knead for 8–10 min by hand (or 5 min in a mixer) into a smooth, soft dough.
2. Cover and leave in a warm place for 1 hour, until doubled.
3. Grease a 25 cm Bundt tin and scatter the pecans in the bottom, if using. Mix the 150 g sugar with the cinnamon in one bowl; put half the melted butter in another.
4. Pat the dough into a square and cut into about 40 pieces. Roll each into a ball, dip it in the butter, roll in cinnamon sugar and drop into the tin.
5. Stir the brown sugar and any leftover cinnamon sugar into the remaining butter and pour over the top. Cover and leave to rise for 30–40 min, until puffy. Heat the oven to 180°C (160°C fan, 350°F).
6. Bake for 30–35 min, until deep golden and the caramel is bubbling. Cool in the tin for 5 min only, then turn out onto a plate, scraping any caramel left in the tin over the top. Serve warm and pull apart.

Tips

• Put a baking tray on the shelf below to catch any caramel drips.
• Contains pecans if you add them; leave them out for a nut-free bread.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Epicurious