One Easter on the Gold Coast of Australia (casual), a certian best friend of mine made these beauties for me. That was back when I could consume normal butter – so below is the adapted recipe I have worked on, and pictures from the experiment.
I should note on that day we ate them for breakfast, lunch, and dinner.
We consumed the entire tray, we ate nothing else. We needed a little cheering up I seem to remember.
It was intense. A lot of sugar.
For the Dough
1/4 cup warm water (40°c)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup lactose free milk (I use this one – fresh semi skimmed)
4 Tbsp. diary free butter, plus more for greasing (I use this one – sunflower spread)
3 large egg yolks
1 Tbsp. finely grated orange zest (I used more because I love citrus flavours about 3 Tbsp and a tiny bit of juice)
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting
For the Filling
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. diary free butter
For the Topping
3/4 cup firmly packed light brown sugar
4 Tbsp. diary free butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
Add lactose free milk, diary free butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3 Roll dough out into a 12″ x 18″ rectangle. Brush with melted diary free butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 ish slices
4 Make the topping. In a 1-quart saucepan, combine brown sugar, diary free butter, honey and corn syrup over low heat; stir until sugar and diary free butter are melted. Pour mixture into a greased 9″ x 13″ pan and sprinkle pecans on top.
5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 190°c. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.