Recipe

Grilled Onions w/ Pomegranate Molasses

| Ranette Prime

 

Pomegranate molasses (also called grenadine molasses) is a staple in the countries of the Middle East and the Eastern Mediterranean. I recently discovered this syrup whilst trying to replicate this roasted red onion side dish which often accompanies meals in Turkish Restaurants here in London. I was surprised at how sour and tangy the molasses was given the sweet dry taste of a pomegranate. I would only recommend buying a small bottle at first (which can be purchased from most Middle Eastern shops).

Once you get use to its flavour, I think it will become a stable in your pantry. You can use it as a substitute to honey for glazing meat, poultry or roasted root vegetables like carrots. But traditionally it’s used as a dressing in salads or relishes. To achieve the sweet and sour taste here, I added fresh pomegranate juice to take the edge off the molasses.

 

Grilled Red Onions w/ Pomegranate Molasses

  • Servings: 4-5
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Ingredients:

2 red Onions 1 white Onion cut into quarters.

Sunflower Oil Spray (for the grill)

2 Garlic Cloves

2 tbsp  Pomegranate seeds

1/2 cup Pomegranate juice

2 tbsp Pomegranate Molasses

Pinch of salt/ pepper

 

Method:

1. Put the grill pan on a high heat for about 3 minutes, then spray with oil.

Place the onion quarts on the grill for about 3 minutes per side or until it is well caramelized.

IMG_8278

2. Once both sides of the onion have been grilled, break up the segments to allow the onion to soften a little more.

3. Remove from the grill and leave the garlic on the grill to roast some more. Once soft remove from grill and mash with a fork.

4. In a separate bowl, mix the pomegranate juice, molasses and garlic.

When you are ready to serve, strain the juice through a sieve to remove the garlic and pour over the onions.

Add the pomegranate seeds as a garnish.

5. Serve as a condiment or with warm flat bread.

 

 

 

 

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One Pot Series: Guyanese Metemgee

| Ranette Prime

 

The One Pot Series: If you want to spend less time washing dishes and more time enjoying tasty food and company, then read on!

Coming from a family of six hungry bellies with large appetites, The One Pot was essential for our survival. I really don’t know how my parents managed without it. From Cook-up Rice to Metemgee, it just made economic sense; It settled many an argument, it brought order out of chaos, it quieted the storm. “You don’t like Cassava? Well there’s sweet potato..” The way Mum would organise the provision before my brother could stab me in the hand with his fork, his true target being the last piece of dumpling, was genius.  And then there’s the sauce…my word. My word. It can only be compared to liquid gold: the pot would be clean and gleaming when we were done.

Metemgee  is a Guyanese Creole stew of sorts made with dumplings, cassava, yam, plantains, okra and a hot peppery coconut milk sauce. It’s normally served with salt fish or crispy fried fish of your choice. The immense amount of sauce that the Metem provides means you really don’t need to prepare a separate gravy with the fish.

You can add any number of root vegetables to it: potatoes, edoes, white or yellow yam. It’s up to you. Just be sure you maintain a thick rich sauce throughout, the dumplings once added will help with that.

It’s always best to cook this dish in stages as some things cook quicker than others; the Okra and Plantain for example should be cooked last and separately as they soften quickly and you want it to keep its shape.

And finally don’t judge a book by its cover. When this dish begins to cool down, it may look like a hot mess, but the smell from the stew is so rich, you won’t be turning your nose up for too long! As it’s coconut milk the dish won’t last beyond 2 days before turning sour, so be sure to only cook want you know you will eat over the weekend!

Guyanese: Metemgee

  • Servings: 6
  • Difficulty: easy
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Ingredients:

2 Sweet Potatoes

1 whole Cassava (or 5 frozen pieces)

2 Ripe Plantain

6 Okra Fingers

2 Corn on Cob

1 Medium Onion - chopped finely

3 Garlic - crushed

3-4 Fresh Thyme sprigs or good pinch of dried Thyme

1 Whole Scotch Bonnet Pepper

2 spring onions, sliced

1/2 tsp salt

1 tsp tomato paste

1 tbsp of freshly grated ginger

1 1/2 cups Coconut Milk

Dash of Maggi all-purpose liquid seasoning

1 tsp Garam Masala

1 Vegetable Stock cube

1/2 tsp Red Pepper Corns

1 1/2 cup Water

Oil (to fry)

 

For the Dumplings

2 cups of plain flour

1 pinch of salt

1 tbsp butter/ margarine

1 cup milk

 

Method:

1. Peel all the root vegetables and slice length ways into 7″ long chunks. Try not to slice them too thinly as they may disintegrate whilst cooking. Place the vegetables in a large bowl filled with cold water.

Make the dumpling by mixing all the ingredients listed under ‘dumplings’ together. Shape the dumplings as you wish and refrigerate for later.

2. Cut the ripe plantain into 3 chunks (with the skin on) and place in a separate pot of water to boil.

3. Trim the Okra ‘top and tail’ and set aside.

4. Fry the onions, garlic and spring onions in a large, deep pot for about 3 minutes before adding the tomato paste and ginger. Allow it to fry until the onions have softened.

5. Add Garam masala and stir for 1 minute before adding the coconut milk. Allow to simmer for 1 minute before adding the thyme.

6. Add the water and scotch bonnet pepper to the pot. Then place the root vegetables in the pot. Allow pot to simmer for 10 minutes before removing the pepper.

7. Add the vegetable stock cube and season further to taste.

8. In the meantime, in another pot, boil the plantain. This should take no more than 15 minutes. strain the water and allow it to cool.

9. Allow the pot to simmer until the potatoes start to soften. Then add the dumpling pieces and okra, placing them gently at the top of the stew, be careful not to stir the pot too much.

10. Season to taste.

 

Guyanese: Pepperpot

| Ranette Prime

If there was ever a dish which made me immensely proud of my Guyanese heritage, it would be this one. Pepperpot, the National dish of Guyana. Simply the bitter-sweetest, warmest, stickiest pot of stew you will ever taste. It has a taste like none other, and its all down to one main ingredient: Cassareep.

Cassareep was not as accessible in the 80’s when I was growing up as it is now; and even here, only certain West Indian shops sell it. I don’t know where we found the thick black molasses mixture when I was a child, but it was cherished like liquid black gold in our home: It would sit at the back of the cupboard, in a used Pepsi Bottle silently, waiting for the 25 December. I recall it being sealed with masking tape around its mouth and neck, as if smuggled out of the country, put on a boat destined for the Motherland…only to sit at the back of someone’s cupboard for 11 1/2 months of the year.

“Cass-a-reep” I was told by my mother as she would stir the pot of generous dark meat, was invented by the Native Amerindian’s of Guyana. They would extract the juice from bitter Cassava root which is in itself poisonous to eat if not cooked properly, and then boil, and boil and boil the juice down until eventually what remained was a thick black syrup. For more information on how Cassareep is made, follow this link.

“It always tastes better the next day…” she would add smiling.  Music to my ears. Because the Amerindian’s had no refrigeration,  Cassareep’s  natural preserving properties kept the dish going for days on end (that is why pepperpot can be left on the stove, re-heated daily for days and not spoil).

Pepperpot is traditionally eaten with thick, white home-made bread and made with several types of meat. For this recipe, I limited myself to Ox-tail, but feel free to combine it with Mutton if you wish.

If you would like this recipe - just drop me an e-mail: [email protected]

 

 

 

Soursop Punch

| Ranette Prime

 

There use to be a time in my life when I was conscious that I was beginning to sound like my Mum.

Last week was definitely one of them.

“No Soursop today?” I said in deep frustration to the man at the stall in Ridley Market. “No sorry darlin’ none today; nothing came off the ship from St Lucia or Jamaica...” In that split second my imagination took me to the shores of St Lucia, picturing Mr Market Stall man waiting at the beach front with his trolly waiting for this precious fruit to come in. I smiled at myself and walked away, a little disheartened.

Last month there was no Soursop either, this time it was because it was being sold for the “price of Gold” his friend had told me. The way I hounded these guys, week after week watching, lingering, pretending to only pass by, hoping to see a pile of fresh prickly green skinned fruit smiling back at me…it was beyond an obsession, I was a evolving into my mother.

Why I bothered to walk the 500 yards to the end of the market last week when I could have caught the bus straight to work, I don’t know. But something told me, give this market stall another try.

At that time in the morning the stalls are just setting up for the day: I could see the old turkish man screwing on a handle which had dropped off a lid he was selling; then there was that tall black guy with the skull cap, dark blue overalls and mono-brow that met in the middle; he greeted me every morning like we knew each other well.

Then came my former hairdresser nestled behind the man who sold hats, scarves and ladies lingerie whom she resented because his stall blocked the entrance to her shop.

Finally, the Man in the Market. I passed his shop slowly and carefully scanned the goods on display: right in the centre were my little babies: Fresh Green Prickly Soursop - I took the first one my hands and eyes laid on to and proceeded to the counter. Someone was already there: “You’re gonna make some sweet punch wit dat!” The man he was serving remarked - I laughed and said yes…some sweet punch indeed.

 

Soursop Punch

 

Ingredients

Pulp of Sour Sop Fruit (large fruit size = 4 - 5 cups of pulp)

1 can (397 g) of condensed milk

3 tsp grated nutmeg

1/2 tsp Angostura bitters

2-3 cups cold water

2 cups boiling hot water

 

Method

Cut the sour sop fruit length ways down the middle into two halves. You will find a thick stalk running down the middle of the fruit, remove this with a knife.

Scoop the white flesh and seeds out from the shell and place in a bowl. Pour 2 cups of boiling water over the fruit and stir the mixture to release some of the seeds from the pulp. remove whatever seeds you can by hand this way. Then with your fingers peel the black seeds away from the fruit and discard. This may take 10 minutes to do. Keep all the remaining fruit in the bowl.

Take the remaining fruit and pass it through a large sieve with a bowl underneath to catch the pulp, this will help to remove any seeds that you may have missed. You may have a lot of fresh remaining in the sieve, transfer this all to the bowl underneath.

Take the pulp and transfer it to a blender with 1/2 cup of cold water if needed. Blend the pulp to a smooth pulp. Then again using the sieve, pass the pulp through the sieve, gently pushing the pulp through. Now you can discard any skin that remains in the sieve.

You should be left with a off white thick pulp. If you don’t wish to use all of it, squeeze some lime or lemon into the remaining pulp, and place in the fridge in a sealed container.

Otherwise, transfer half of the pulp and half of the condensed milk, 1 cup of cold water and nutmeg to the blender. Blend the mixture and transfer to a jug. Then proceed to blend the remaining pulp and milk together. You can combine the two into the one jug; and add more water to achieve the consistency you wish.

Finish by adding a dash of Angostura Bitters to the punch. Serve chilled.

 

 

 

Cherry Coconut Lime Ice Cream

| Ranette Prime

 

A few weeks ago I was catching up with a couple of friends, when quite naturally the conversation turned to food and some of the interesting food combinations we have had on our travels and experiments with chocolate in our baking. In that moment, Catherine interrupted my train of thought as she more or less re-enacted the first time she tried Cherry and Coconut Ice Cream in Barbados.

“It has to have the little bits of coconut in it” she explained, leaving the rest of us salivating at the thought. I immediately began to picture the combination, but the thought of grating a whole coconut on a lazy Sunday morning, just wasn’t my idea of fun. The conversation moved on, but the challenge never left me.

I knew I wanted to make an egg-less ice cream, one that also didn’t require an ice cream machine nor took all day to set. It also needed to be relatively inexpensive, so substituting fresh ingredients for frozen or tinned was the way around that.

The end result…how do I begin to describe this: This is the best tasting ice cream I have had in a long time. I almost finished it. The whole process is so lickably beautiful, it’s hard to describe! literally you could have ice cream the same day ready to serve with your evening meal. I love it and I know you will too!

This recipe is dedicated to Catherine and Corinne, my inspiration and voluntary taste testers - Thank you so much ladies! xx

 

Cherry Coconut Lime Ice Cream

  • Servings: 8 - 10 Scoops
  • Difficulty: easy
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Ingredients

Juice of 1 lime

140g caster sugar

125g frozen sweet black cherries

200ml tin coconut milk

300ml double cream

 

Method

In a small pot, squeeze the juice from the lime with the sugar and heat gently, stirring to dissolve the sugar. Add the frozen cherries and simmer for 2 minutes, you can begin to mash-up the cherries a little at this point.

IMG_7651Pour the cherry mixture into a plastic or stainless steel bowl and stir in the coconut cream. Leave to cool.

In a separate bowl, whip the double cream in a large bowl until it holds its shape, then gradually stir in the cherry mixture.

Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.

Remove from the freezer and whip up the mixture using a whisk or fork.

When it’s fairly smooth, return to the bowl to the freezer for another hour, then repeat the whisking one more time.

Transfer the ice cream to a plastic container, cover and freeze until firm.

Before serving, transfer the ice cream to the fridge for 30 minutes to soften it. Garnish with grated lime rind before serving.

 

 

Bara and Channa (Doubles)

| Ranette Prime

Yes Bara and Channa: the original street food of Trinidad. I soon learnt on my first trip to Trini, not to buy Bara and Channa from just anyone!

My Dad and I still laugh about it to this day how we would drive 45 minutes away from my Uncle’s home, in the south, to buy fresh bara (bread) and channa (chick-pea) from a middle aged lady who made it straight from her isolated hut, passing many other vendors along the way. This lady’s bara was made right before our dry eyes and watering lips rather than fried beforehand and left to steam in a hot pan waiting for the first customer. The best bara is slightly crispy on the outside and fluffy in the middle with a mild curry flavour.

This wouldn’t be a true hot sandwich without the condiments: the Anchar (pickled mango chutney), the tamarind sauces and the cool cucumber salad. If you follow this recipe correctly, you will also have the most lightest fluffiest bara you could ever want: easy to slice into a pocket or sandwich two bara’s together with a serving of curried channa, hence the name ‘doubles’.

It’s a messy sandwich to eat at times, but that’s all accepted as no compromise is made on taste! It’s quick, tasty and your sure to have another (doubles!) Ok here endeth the puns!

Bara and Channa (Doubles)

INGREDIENTS

Bara

2 cups strong white bread flour

1/2 tsp Salt

1/2 tsp Turmeric

1 tsp instant yeast

1/3 Cup warm water

1/4 tsp Sugar

Oil for frying

 

Curry Channa

1 tin of Chick Peas (keep the salted water for later)

3 cloves Garlic crushed

1/2 medium Onion - grated

2 Spring onions - finely chopped

1 tbsp of Sweet red pepper (finely chopped)

1-2 tbsp of Patak’s Madras Curry paste (or Chief Curry Powder)

1/2 tsp of Cumin powder (Geera)

1 tbsp Olive oil

 

Cucumber Chutney 1 Cucumber - finely sliced

2-3 Garlic cloves

Juice of 1 Lime

1/2 tsp of Scotch bonnet pepper

1/2 tsp Brown sugar 1-2 tbsp of freshly chopped Coriander.

 

‘Tambran’ Tamarind Sauce see recipe here

 

METHOD

Bara

In a large bowl combine the flour, salt, turmeric.

  1. In a separate small bowl place the warm water, sugar and yeast, stir and leave to foam for 5 minutes.
  2. Add the yeast mixture to the flour to make a slightly firm dough.
  3. Knead it for 3 minutes and then place in an oiled bowl, covered with a damp cloth and allow to rise for 1 1/2 hours (in a warm place preferably, not in direct heat).
  4. When the dough has risen, take the dough and punch the air out of it on a floured surface.
  5. Divide the dough into 8-10 pieces and then shape each piece into a tight ball. Again place the dough balls under damp cloth and let it rest for 15 minutes.
  6. Then with a bowl of warm water, moisten your fingers take a dough ball and flatten it to a round base, 4 or 5 inches in diameter.
  7. The dough should still be moist at this time. You should be able to fit only 3 in the frying pan to give you an idea of their size. Take a frying pan and fill it with 2″ of oil. Heat the oil to a medium - high heat. place 3 of the bara’s in the oil, it should take no more than 30 seconds to cook each side, the bara. Place the bara in a warm oven will you fry the rest.

 

Curry Channa

  1. Take the onions, garlic and red pepper with the oil and fry gently in a saucepan. The onion may take a while to fry, as you have grated it and so some of the water would have to dry out. This should take 2 minutes.
  2. Then add the curry paste or powder, cumin, lower the heat and fry with the onions for 1-2 minutes.
  3. Then add the drained chick peas to the curry mixture and stir the peas in so that the curry coats the peas completely. Allow it to cook for 2-3 minutes.
  4. Then slowly add the chick pea water, you may not need all of it, just enough to get the right consistency, I used about 3/4 of the water. Season to taste. Allow it to simmer slowly for another 5-8 minutes.

 

  1. Cucumber Chutney Take all the ingredients, grated, crushed and juiced, stir them lovingly into a bowl. Season to taste if necessary.

 

Copyright 2015 – all rights reserved.

Trini ‘Tambran’ (Tamarind) Sauce’

| Ranette Prime

I remember being about 6 or 7 at the time (for some reason I put a lot of childhood events between this age range) when I tasted my first Tamarind Ball. It was dark in colour and resembled a golf ball that had been rolled in sugar. My brother told me it was (pepper) ‘hot’, so as neither of us could bear hot pepper at the time I avoided them as best I could.

But then a few weeks later, I thought I’d pluck the courage to go try one of these ‘sweets’ as my Dad called them. He had brought them back from a short trip he’d made to Trinidad to see my Grand - parents and extended family. I had watched on with envy as my Mum and Dad devoured them with child like pleasure all week and couldn’t understand the fascination with something that resembled liquorice but tasted like pepper.

The moment the Tambran was in my mouth, I was met by an unusually sweet sticky texture which I chewed on for a couple of seconds, before coming across the odd black seed (which I guessed had been missed). Then came the pepper of fire, which turned out to be more like a tickle rather than a punch in the mouth; it was over before I knew it. I loved them!

From then on I void never to follow my brother’s advice (in relation to food) ever again.

The recipe below is for Tambran sauce, I thought it would be better to share the sauce rather than the sweet/savoury balls with you because it’s a very versatile sauce which can be added to a number of sweet, savoury dishes or even drinks!

I’ve used this sauce in the Bara and Channa which is joining the blog soon, and hopefully I’ll share a drink with you too! Enjoy

Nutritional Value: 

Each 100 grams of tamarind contain 36% of the thiamin, 35% of the iron, 23% of magnesium and 16% of the phosphorus recommended for a day’s worth of nutrition. Other prominent nutrients include niacin, calcium, vitamin C, copper, and pyridoxine.

'Tambran' (Tamarind) Sauce

  • Servings: 10-20 servings
  • Difficulty: easy
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Ingredients

10 sweet tamarinds, shelled and de-seeded

2 to 3 cups water

1 tbsp brown sugar

1 pinch of salt

2 cloves of garlic - crushed

1/4 medium onion - grated finely

1/2 tsp scotch bonnet pepper - chopped finely (or more!)

Method

Once you have removed the shell from the tamarind, rinse the tamarind under running water (this is to make sure any bits of the shell still on the fruit are completely removed.

You will see a boney like membrane running along the fruit, remove that too if possible, otherwise, transfer the tamarind a saucepan. Pour into the saucepan, two cups of water and bring the pan to a fast boil, you will see the tamarind begin to dissolve, you can help the fruit separate from the seed by mashing it with a potato masher. If the liquid starts to thicken, add more water and lower the heat. This should take 5 -7 minutes.

Take the tamarind off the heat, pour the mixture through a sieve into a bowl, leaving behind the husk and the seed. You want to add the husk to the remaining sauce and discard the seed. Now return the tamarind sauce to the saucepan.

In the saucepan, add the remainder of the ingredients and bring it to a medium boil to help thicken the sauce. Once the sauce is at the consistency you want, allow it to cool and store in sterilised jars in the refrigerator.

West African Peanut Stew

| Ranette Prime

 

Thick, thin or soupy. Depending on where you are, peanut stews can be found across the whole of West Africa. This is one dish I really wanted to get right, it had to be as authentic as I could possibly get it without having to grind the peanuts to make butter myself. This dish is usually made with chicken, but as someone who is attempting but failing badly to wean off meat, I thought I would try and make this with vegetables.

The question was, which vegetables to use and to combine. My choice was based on several factors: texture, colour, and combination. As I would be missing meat, I had to make up for that with giving the stew something to chew on. No one likes over-cooked discoloured vegetables, well I don’t and so I needed vegetables that could hold their form, or at least help thicken the stew. I decided against courgettes for that very reason: they tend to get very watery when cooked and lose both colour and texture. Aubergines on the other hand taste better when they melt away into a pulp, especially helpful for this thick sauce. And then the small black flecks of eggplant skin still shine through the soup.

Then in honour of this stews ‘roots’ (sorry for the pun), sweet potato was an easy choice, it forms the ‘meat’ of this stew. The mushrooms also help to add a depth of flavour and save you having to add a heap of water to the dish, you want a fairly intense sauce.

Try and keep the vegetables as chunky as possible and add them in stages, I added to green sweet pepper, right at the end when all was said and done (i.e. cooked) for example as again I wanted to retain the bright green colour and crunchy texture. You will really enjoy this with the coconut and lime rice also on the blog…happy cooking!

West African Peanut Stew

  • Servings: 4-5 servings
  • Difficulty: easy
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Ingredients

1 large (orange flesh) Sweet Potato - cut into chunks
1 large Aubergine - cut into cubes
1 cup mushrooms - roughly chopped
3 spring onions - cut into 2 inch pieces
1/2 medium onion - chopped finely
1 tbsp grated fresh ginger
1 cup of chopped plum tomatoes (and juice)
1/2 medium green sweet pepper- chopped 1″ squares
4 garlics crushes
3 sprigs thyme
3/4 cup peanut butter

To Temper

1 tsp tumeric
1 whole scotch bonnet
1 tsp cumin
1/2 tsp black pepper
4 whole cloves
1 tsp cinnamon
1 tsp fenugeek powder
1 tsp corriander powder
1/2 tsp cumin powder
1 tsp of Asafoetida

salt to taste
Roasted peanuts (garnish)

Method

Heat 3 tbsp oil in a large pot. Add the chopped aubergine to the pot and let it cook for about 5 minutes stirring frequently. You can cover the pot with a lid, lower the heat and allow the juices from the aubergine to soften it. When its cooked, take it out the pot and set it aside.

In the same pot, add 2 tsp of oil and all the ingredients under ‘to temper’, fry gently under a medium heat for about 30 seconds. Then add all the onions, garlic and thyme the temper and fry until the onions have softened. Then add the mushrooms followed by the aubergine and all it to cook gently.

Then add all the remaining ingredients to the pot except the peanut butter: you want to dissolve the butter in some hot water first to help distribute it. Then add the peanut butter to the pot with all the other ingredients (except the green peppers). Cook under a medium heat, stirring occasionally for about 20 mins or until the potato is cooked.

Season to taste. Serve with rice

Pecan Caramel Monkey Bread

| Ranette Prime

The moment you slowly remove the bundt pan from this bread. Its like watching a child open a birthday present, in small motion and to find that it was exactly what they had hoped and wished for.

This was my experience unravelling the monkey bread. I had searched high and low for the recipe that reflected the image in my head of how this was all going to turn out, but nothing met my credentials. So I took a few ideas from here and there and put together a recipe which tastes so good! I wish you could hear me say this out loud…it is unbelievably good, the whole process of making this bread really therapeutic, I don’t know why. The process and ingredients are very similar to that of Brioche, so I felt a lot more confident putting it together. Not all monkey breads require eggs, but I wanted to the rich texture of the brioche in this one and it paid off so well.

A couple of tips: be generous with the caramel. If you find you need to make more, do so. Secondly don’t fill the bundt pan to the brim with these dough balls. Remember the dough still have to prove after you have formed it in the pan, I found during that time the mixture expanded so much that when it reached the oven, some of the balls dropped off like cinnamon golf balls! Pleasant to my quick fingers…not so good a look when your bread has holes in it!

This bread is made for sharing and makes sharing fun. I’ll let you know how my colleagues at work get on with this one tomorrow!

 

Pecan Caramel Monkey Bread

  • Servings: as many as you like!
  • Difficulty: easy
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Ingredients

For the Dough

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (room temperature)

1-1/4 cups warm 2% milk (room temperature)

1/3 cup butter, melted

1/4 cup sugar

2 eggs

1 teaspoon salt

5 cups Canadian Strong Bread Flour

 

For the Caramel

2/3 cup packed brown sugar

1 tsp almond essence

1 tsp of vanilla extract

1/4 cup butter, cubed

1/4 cup heavy whipping cream

 

For the Dough Balls

3/4 cup chopped pecans

1 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

 

Method

The night before

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups of flour. Beat on the medium speed (with a dough hook) for 3 minutes. Stir in enough remaining flour to form a firm dough.

Keep ‘kneading’ in the food mixer until smooth and elastic, about 6-8 minutes. Or turn the mixture on to a floured surface and knead by hand for the same amount of time.

Place in a greased bowl or container. Cover and refrigerate overnight.

 

 

The next day

The next day, take the dough of the fridge and leave it for 1 hour to get to room temperature.

For the caramel, in a saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into the bundt pan; sprinkle with half of the pecans.
Punch the dough down and cut it into long strips, then cut it again into 2″ squares.  Shape each square into 40 -50 balls

Then take two bowls: in one combine white sugar and cinnamon in another melted butter. Dip the dough balls in butter, then roll in sugar mixture.


Place balls in the pan one by one; top with remaining caramel and pecans, only fill to 3/4 of the pan. Cover and let rise until doubled, in a warm place for about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown.

Cool for 10 minutes before turning it into a serving plate. Serve warm.