كرات الكراميل والجوز

First, we'll make the caramel by melting (250g sugar) in a pan over medium heat.

In a kettle, heat (250g cream).

Once the sugar has fully melted, add the hot cream gradually while stirring continuously

In a bowl, add (500g flour), (10g dry yeast), (60g white sugar), and (7g salt).

Mix the ingredients using a stand mixer on medium speed for about 2 minutes.

Add the salt and continue mixing for another minute

Cut (100g cold butter) into small cubes and gradually add it to the dough while mixing.

Continue kneading for 10-15 minutes until the dough is smooth and elastic

Let the dough rest and rise for about 1 hour (depending on room temperature).

After the dough has risen, punch out the air and divide it into equal-sized balls.

On a baking tray lined with parchment paper, pour the caramel that we prepared.

Distribute (1 to 1.5 cups roasted pecans) over the caramel.

Arrange the dough balls on top of the caramel, leaving a little space between them.

Let the dough balls rise for 20-30 minutes.

Bake them in a preheated oven at 170°C (top and bottom heat + fan) for 25-30 minutes, depending on your oven.