100 grams unsalted butter, cut into small pieces, room temperature
For the glaze
100 grams unsalted butter
125 grams light brown muscovado sugar
150 millilitres double cream
75 grams honey
¼ teaspoon salt
To fill the buns
150 grams unsalted butter, room temperature
130 grams light brown muscovado sugar
¾ teaspoon ground cinnamon
½ teaspoon crushed cardamom seeds
⅛ teaspoon salt
200 grams pecans, toasted and roughly chopped, divided
Plain flour (for dusting)
1 large egg mixed with 1 tablespoon cold water, for egg wash
Maldon sea salt, to garnish
For the dough; heat the milk until lukewarm and stir in 1 tablespoon of the caster sugar. Add the yeast and mix to combine. Let the mixture sit until foamy. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining sugar. Add the foamy milk mixture and egg and mix well. Then, with the mixer running, add the butter 1 piece at a time, blending well between additions.
Once all the butter is incorporated knead on a medium-high speed until the dough is soft and silky, about 5 minutes.
Oil a bowl and add the dough then cover with cling film and let the dough rise until doubled in size - about 1–1½ hours. Once proved, place the dough into the fridge for 2 hours - this will make it easier to roll out.
To make the glaze; melt the butter in a saucepan over a medium heat. Stir in brown sugar, cream, honey and salt. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 250 millilitres of the glaze into your baking tin, tilting to coat the bottom and sides. Set remaining glaze aside for later. Let both cool.
For the filling; mix together the butter, sugar, cinnamon, cardamom and salt in a medium bowl until combined then set aside.
When chilled , roll out the dough on a lightly floured work surface into a 12 x 16" rectangle about ¼" thick. With the long side facing you, spread the cinnamon-sugar mixture over the dough, leaving a 1" border on the side furthest from you.
Sprinkle 100 grams of the chopped pecans over the dough and starting from the long edge closest to you, roll the dough into a log, then once completely rolled up, arrange the log seam side down.
Using a large knife, cut the log into 9 pieces (lightly flouring your knife between slices if the dough is too sticky). Turn buns cut side up and transfer to the glazed, prepared pan, spacing evenly apart (buns should not touch each other).
Loosely cover the buns with cling film and let the buns rise in a warm, draft-free area until doubled in size, 45 minutes–1 hour. Alternatively place in the fridge overnight.
Preheat oven to 200 C / 180 C fan and brush the tops of the buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until the buns are golden brown about 40 - 50 minutes. Let cool for 5 minutes then spoon the remaining glaze over. Sprinkle with the remaining pecans and let cool in the pan on a wire rack.
Lightly sprinkle with the coarse sea salt before serving the buns warm or at room temperature.