- milk - 2 cups
- canola oils - 1/2 cups
- sugar - 1/2 cup
- dry yeast - 2 1/2 teaspoons
- wheat flour - 4 cups (plus 1/2 cup flour)
- baking powder - 1/2 teaspoons
- soda - 1/2 teaspoonfuls
- salt - 2 1/2 teaspoons
- sticks of oil - 2 pieces
- sugar - 3/4 Cups
- cinnamon - 2 items. spoons
- pecan nuts - 1 Glass
- corn syrup - 1/2 cup
- vanilla extract - 2 teaspoons
1. To cook the dough, heat the milk, canola oil and 1/2 cup of sugar in a large saucepan. Bring to a boil, but do not boil. Remove from heat and cool for a bit. Pour into the yeast mixture, then add 4 cups of flour. Stir, then cover the pan with a dish towel and allow the dough to rise for 1 hour. After 1 hour, mix with an additional 1/2 cup of flour, baking powder, soda and salt. Set aside. In a separate pan, melt 1 chop of butter and add finely chopped pecans, corn syrup and vanilla extract. 2. Stir, then remove from heat and set aside. Melt 1 stick of butter. Set aside. Preheat the oven to 190 degrees. 3. Roll the dough into a rectangle 20x75 cm. Pour the butter, then evenly sprinkle sugar and cinnamon evenly over the surface. 4. Starting at the long end, roll the dough into a long roll. With a sharp knife cut the roll into thin slices, about 2.5 cm thick. 5. Lay 1 / 2-1 teaspoon of nut mixture in each compartment of the mini-bun. 6. Lay 1 slice in each compartment and press lightly. 7. Bake for 15-18 minutes until golden brown. Gently remove from the mold.
Servings: 36