Pecan Honey Buns
| Yield: 8 Buns | |
| 1/2 cup milk | 1 pkg. compressed or dry yeast |
| 1/2 teaspoon salt | 1/4 cup sugar |
| 1-3/4 cups sifted enriched flour | 1/4 cup shortening |
| 1 cup currants | 1 egg |
| 2 teaspoons caramel syrup | 1/4 cup chopped Pecans |
Soften yeast in lukewarm water. Scald milk. Add sugar, salt, and shortening. Cool to lukewarm. Add 1 cup sifted enriched flour and beat well. Add softened yeast and egg, beat well. Cover. Add 3/4 cup flour to make a thick batter. Beat thoroughly until smooth. Let rise until double (about 1 hour). Stir down and add currants and Pecans. Into greased, fluted muffin pans place caramel syrup; sprinkle chopped Pecans on glaze. Drop batter by spoonfuls into pans, filling 1/2 full. Let rise until double (about 45 min.). Bake in moderate oven (375° F.) 25 to 30 minutes.
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Copyright © 1998 Navarro Pecan Company, Inc.