Another yeast dough alternative, juicy cinnamon rolls with pecans. Of course, they taste best still warm.
Heat the milk in a small saucepan lukewarm, add the yeast and stir until it has dissolved.
Put flour, 50 g butter, 50 g sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed.
Then knead teh dough at the highest speed until it releases from the bowl (about 8 minutes). Cover the bowl with a cloth and leave the dough in a warm place for about 30 minutes.
Roughly chop the pecans. Mix 50 g sugar and cinnamon.
Roll out the dough on a floured work surface rectangular (about 30 x 50 cm). Spread the dough with 50 g of butter, sprinkle pecans and cinnamon sugar over it. Roll up the dough, starting from the long side.
Cut the dough roll into about 20 slices and place 10 pieces on a baking tray covered with baking paper. Put the remaining 10 pieces on a sheet of baking paper as well. Cover with a cloth and let it rest for about 15 minutes.
Bake the baking tray with the rolls in a preheated oven at 175°C for approx. 15 minutes. Remove and pull the baking paper with the rolls onto a wire rack.
Pull the second baking paper with the rolls onto the baking tray and bake as well.