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
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
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.