INGREDIENTS:
Tangzhong:
1.5 tbsp
15g all purpose flour
1.5 tbsp 20g milk
1.5 tbsp 20g water
Dough:
2.5 teaspoons (9g)dry yeast
1/2 cup (120ml) lukewarm milk (around 98f/37c)
3 cups (443) all purpose flour
3tbsp (44g) granulated sugar
3/4 teaspoon (2g) fine sea salt
2.5 tbsps 55g water
2 eggs, room temperature
3.5 tablespoons (50g) unsalted butter, softened
Filling:
5tbsp (70g) Butter gently melted
1/2 cup (125g) dark brown sugar
2.5tsp (5g) cinnamon
Pinch of ground allspice
Pinch of fresh ground nutmeg
Glaze:
1/2 cup (115g) unsalted butter
1/2 cup (115g) packed brown sugar
3 tablespoons (51g) honey
1.25 cups (140g) toasted pecans, crushed
Cinnamon Sugar:
1/2 cup (125g) dark brown sugar
2.5 teaspoons or (5g) cinnamon
Small pinch allspice
Small pinch of ground nutmeg
