Ingredients:
3 cups plain flour
2 tbsps sugar
pinch of salt
250 g (8 oz) butter, softened
30 g (1 oz) compressed yeast or
1 sachet dried yeast
1/2 cup lukewarm milk
3 egg yolks
125 g ( 4 oz) butter, melted
Filling:
1 tsp cinnamon
3/4 cup sultanas
3/4 cup soft brown sugar, firmly packed
1 1/2 cups coarsely chopped pecan nuts
1/2 cup honey
Directions:
Sift flour, sugar and salt into bowl. Rub in the butter. Add the crumbled yeast to the lukewarm milk, cream together and stand 5 minutes in a warm place. Whisk in the egg yolks combining well.Make a well in the center of the flour, pour in the yeast mixture and mix to a soft dough. Place in a greased bowl and loosely cover with plastic wrap. Stand in a warm place for approximately 40 minutes or until doubled in bulk. Turn out onto a lightly floured board and knead until smooth, approximately 10 minutes.
To form sticky buns, roll the dough into a long rectangle approximately 30 cm (12 in) x 5 mm(1/4 in). Brush dough with melted butter and sprinkle over the filling mixture. Roll lengthwise into swiss roll shape and cut into approximately 2.5 cm(1 in) thick slices.
Grease large muffin tins with melted butter and place a teaspoon of the glaze mixture into each tin. Top with sticky bun slices. Spoon over remaining glaze and sprinkle with the remaining pecan nuts. Bake in a moderately hot oven for approximately 20-25 minutes or until golden brown and cooked when tested.
Filling:
Combine the sultanas, 1/2 cup brown sugar and 3/4 cup coarsely chopped pecan nuts. To make the glaze; combine the remaining 1/4 cup of brown sugar and honey and gently heat together stirring until sugar is dissolved.
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