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1
For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir.
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2
It needs to foam up.
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3
If it doesn't, it means it's not active, it's dead and your bread won't rise.
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4
Add a pinch of sugar to help the yeast grow.
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5
Let sit 5 minutes or so.
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6
Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar.
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7
When it's light and fluffy, add the milk powder and salt.
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8
Add your eggs, incorporating 1 before adding the other.
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9
Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps.
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10
Add the remaining 1 cup warm water and then the yeast.
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11
Add the flour in stages, it should start to look like dough.
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12
Beat for 5 to 10 minutes.
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13
Turn off the mixer.
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14
Flour a work surface so the dough doesn't stick.
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15
Dump out the dough, adding more flour if sticky.
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16
Begin kneading by folding the dough in on itself, and keep pushing it out.
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17
Keep kneading until it's lump-free and no longer sticky.
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18
Put in a nicely greased bowl and cover with plastic wrap.
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19
Put in a warm place until it doubles, 2 1/2 hours or so.
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20
While the dough is growing, make your glaze: Put your butter in a bowl.
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21
(Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.)
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22
Add your honey, dark corn syrup and brown sugar.
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23
Give it a good stir and add 1/4 cup water.
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24
The butter might separate, and that's fine.
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25
It won't look pretty, but it will taste good when done baking!
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26
Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges.
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27
Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough.
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28
Flour your work surface.
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29
Punch the dough down to deflate it and then cut in half.
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30
Put the first piece on the floured surface, adding more flour if it's still sticky.
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31
Flour your rolling pin as well and roll the dough out into a square about 10 inches.
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32
Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar.
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33
Take the long side and fold and roll it up in on itself.
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34
Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces.
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35
Stick them right onto the glaze and nuts in your pan.
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36
Repeat with the second piece of dough.
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37
Cover with plastic and let rise about 1 hour or so in a warm space.
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38
Bake until the buns are a nice golden brown, about 30 minutes.
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39
Mix together the confectioners' sugar and water to desired consistency.
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40
Invert your cake stand or a plate on top of the buns, then flip the pan over.
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41
Tap the bottom of the pan to loosen the buns and lift the pan away.
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42
Drizzle your royal icing over the top in zig zags, cut and serve.
