Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g instant yeast
  • 50g granulated sugar
  • 75g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 475g bread flour
  • 6g fine sea salt
  • 115g unsalted butter, for glaze
  • 150g light brown sugar, packed
  • 30ml honey or light corn syrup
  • 30ml heavy cream
  • 1g fine sea salt, pinch
  • 150g pecans, roughly chopped
  • 60g unsalted butter, very soft
  • 100g brown sugar, for filling
  • 12g ground cinnamon

Instructions:

  1. Whisk the 240ml warm milk (110°F), 7g yeast, and 50g granulated sugar in your large bowl. Let it sit for 5 minutes until a frothy foam appears on the surface.
  2. Stir in the 75g melted butter and the egg. Add the 475g bread flour and 6g salt, mixing with a wooden spoon until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface. Knead for 8 minutes until the dough is smooth, elastic, and bounces back when poked. Place in a greased bowl, cover with a damp cloth, and let rise in a warm, sunny spot for 1 hours until it has doubled in size.
  4. While the dough rises, combine 115g butter, 150g light brown sugar, 30ml honey, 30ml heavy cream, and a pinch of salt in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer. Pour this liquid gold into the bottom of your 9 inch pan and sprinkle the 150g chopped pecans evenly over it.
  5. Punch down the risen dough to release the gas. Roll it out into a large rectangle, roughly 12x18 inches. Spread the 60g of very soft butter over the surface, leaving a half inch border. Mix the 100g brown sugar and 12g cinnamon, then sprinkle it evenly over the butter.
  6. Cut the dough into 4 long strips (about 3 inches wide) using a pizza cutter or sharp knife. Roll the first strip into a tight coil and place it in the center of your prepared pan. Wrap the second strip around the first, starting where the last one ended. Repeat with the remaining strips until you have one massive, continuous spiral filling the pan.
  7. Cover the pan loosely with plastic wrap. Let it rise for another 45 minutes until the dough looks puffy and fills the gaps between the coils.
  8. Preheat your oven to 350°F (180°C). Bake the bun for 35 to 40 minutes until the top is deeply bronzed and the caramel is bubbling up the sides.
  9. Let the pan rest for exactly 5 minutes — no more, no less. Place a large serving plate over the pan. Using oven mitts, firmly grip both and flip them over in one swift motion. Let it sit for 30 seconds to allow the caramel to rain down, then gently lift the pan away.