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Ingredients
- 1Â 1/2 Tbsp. Unsalted Butter at room
- 3 x Large eggs
- 3 x Egg Yolks
- 2 tsp Vanilla Extract
- 1/2 c. Sugar
- 3Â 1/4 c. Flour
- 1/2 tsp Salt
- 1 Tbsp. Yeast
- 6 Tbsp. Unsalted butter cut into 1"
- 1Â 1/2 c. Dark Brown Sugar
- 1/3 c. Corn Syrup
- 3 Tbsp. Molasses
- 1/4 c. Heavy Cream
- 2 c. Pecan Halves toasted
Directions
- Place all dough ingredients in the machine. Program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and chill for 2 hrs. Generously butter a 12 c. bundt pan. Place the butter, sugar, corn syrup and molasses in a 2 qt saucepan set over medium heat. Allow the mix to come to a boil. Cook 2 min at full boil. Remove from the heat and add in the cream. Stir in combine and then immediately stir in the pecans. Continue to mix till all the pecans are covered.
- Pour a third of the filling into the prepared pan and set aside the rest to cold while you prepare the dough. On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle. Place the prepared pan nearby. Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2" of the edges. Flip one long side of the dough over the middle, then the other, to create a long roll. Quickly lift the roll and place it in the pan so which the ends overlap slightly.
- Cover the pan with lightly oiled plastic wrap and allow the dough to rise in hot place till doubled in bulk. Preheat the oven to 375F. with the rack in the center position. Bake for 20 min and then reduce the heat to 350F. and bake it another 20 to 25 min. If the top is getting too brown, cover it loosely with foil. Put a cake rack over a large plate. Remove cake from oven and turn over onto the rack. Scoop up any filling which drips off and place it back on cake. Once filling has cooled, remove the cake to a serving plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 10 servings | |
| Calories 548 | |
| Calories from Fat 166 | 30% |
| Total Fat 19.25g | 24% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 159mg | 7% |
| Potassium 268mg | 8% |
| Total Carbs 88.8g | 24% |
| Dietary Fiber 2.4g | 8% |
| Sugars 49.14g | 33% |
| Protein 7.67g | 12% |
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