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Ingredients
- Caramel:
- 1 pkg active dry yeast
- 1/4 cup warm water
- 1 1/4 cup warm milk
- 1/3 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 1 tsp salt
- 5 cups all-purpose flour
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup whipping cream
- 3/4 cup pecans
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup butter, melted
Details
Servings 20
Preparation time 120mins
Cooking time 150mins
Preparation
Step 1
In a large bowl, dissolve yeast in warm water.
Add milk, butter, sugar, eggs, salt and 3 cups flour and beat for 3 minutes until smooth.
Stir in enough flour to make soft dough.
Turn out and knead for 6-8 minutes.
Place in greased bowl turning to grease top.
Cover and let rise in warm place until doubled in size, about 1 hour.
For caramel, bring brown sugar, butter and cream to a boil. Cook and stir for 3 minutes.
Pour half into greased bundt pan.
Punch down dough and shape into 40 balls.
Dip each ball in melted butter, then in cinnamon sugar.
Place 20 balls in the pan.
Top with remaining caramel.
Top with remaining balls.
Cover and let rise in warm place until doubled, about 45 minutes.
Bake at 350 for 30-35 minutes.
Cool for 10 minutes.
Invert onto serving plate.
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