Caramel Pecan Sticky Buns

Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the heat, and stir in salt and 50g butter or margarine. Allow to cool to lukewarm.

Place 2 tablespoons warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.

In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 60g at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.

Punch down dough, and let rest while you prepare the caramel topping. In a medium bowl, mix together the golden syrup, 1 1/2 tablespoons of water, 3 tablespoons of butter or margarine and dark brown soft sugar until smooth. Spread an even layer onto the bottom of a 20x30cm baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.

On a lightly floured surface, roll dough out to a 23x30cm rectangle Spread with 2 tablespoons of butter or margarine. Mix together 4 tablespoons of caster sugar with the cinnamon; sprinkle over the butter. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 2.5cm rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.

Preheat the oven to 180 C / Gas 4. Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking dish onto a cutting board or a clean baking tray while still warm so the caramel topping is on top.