Sufra Dayma: Sticky Honey Pecan Bun By Moushira Abdel-Malek Makes 12 buns Ingredients: 2½ cups plain flour 2 eggs (at room temperature) + vanilla ½ cup pecans (or) walnuts (roughly chopped) ½ cup milk 8 gms instant dry yeast (granules) ¼ cup castor sugar + pinch ½ cup brown sugar 1/3 cup honey 50 gms butter (melted) 50 gms butter (chopped) Method: Grease a 22 cm round non-stick cake pan. Combine melted butter, honey and brown sugar in a bowl. Pour mixture into pan. Sprinkle with pecans. Heat milk in a small saucepan. Add chopped butter and pinch of sugar. Stir until butter melts. Add yeast. Stir to combine (do not overheat milk). Process flour, eggs, vanilla and castor sugar in a food processor. Add milk mixture. Process for one to two minutes or until mixture forms a ball. Place dough on a floured surface. Knead for two minutes or until dough is smooth and elastic. Divide dough into 12 pieces. Roll each piece into a ball. Place in a single layer over pecans. Cover with plastic wrap and stand in a warm place for one hour or until doubled in size. Preheat oven to 180 degrees. Bake bun for 25-30 minutes or until golden and hollow when tapped on top. Stand in pan to cool off. Turn onto wire rack lined with baking paper then serve.
