For the dough
2 tablespoons more 2 teaspoons of warm water
2 tablespoons more 2 teaspoons of sugar
1/2 teaspoon of salt
1 tablespoon of active dry yeast or 2 packets of instant yeast (30g)
2 tablespoons more 2 teaspoons of milk
1/3 cup of natural yogurt
1 egg, beaten
1/2 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour (300g)
1/2 cup of unsalted butter at room temperature (100g)
For the topping and filling
1/3 cup of black currants, without seeds
1/4 cup of rum
1 1/4 cups of unsalted butter at room temperature (250g)
9 tablespoons of sugar (110g)
1/2 cup of brown sugar, pressed into the cup (90g)
1/4 cup of honey
1 1/3 cups of pecans, whole and chopped (150g)
2 teaspoons of cinnamon
For the dough
2 tablespoons more 2 teaspoons of warm water
2 tablespoons more 2 teaspoons of sugar
1/2 teaspoon of salt
1 tablespoon of active dry yeast or 2 packets of instant yeast (30g)
2 tablespoons more 2 teaspoons of milk
1/3 cup of natural yogurt
1 egg, beaten
1/2 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour (300g)
1/2 cup of unsalted butter at room temperature (100g)
For the topping and filling
1/3 cup of black currants, without seeds
1/4 cup of rum
1 1/4 cups of unsalted butter at room temperature (250g)
9 tablespoons of sugar (110g)
1/2 cup of brown sugar, pressed into the cup (90g)
1/4 cup of honey
1 1/3 cups of pecans, whole and chopped (150g)
2 teaspoons of cinnamon
Prepare the dough: in a large bowl, mix together the warm water, sugar, salt, and yeast
Let it rest for 5 minutes
Add the milk, yogurt, egg, vanilla extract, and 1 1/2 cups of flour
Mix until smooth with a wooden spoon
Gradually add more flour as needed to achieve a smooth and elastic dough
Transfer it to a clean bowl, cover, and refrigerate for one day or overnight
Prepare the filling: in a small pan, combine the black currants and rum
Heat over low heat until warm
Set aside
In another bowl, mix together the remaining sugar, brown sugar, and honey
Beat until creamy
Distribute this filling at the bottom of 17 mini muffin cups (7.5 cm in diameter)
Place six pecan halves on top of the filling and set aside
Roll out the dough to a rectangle about 25 x 30 cm
Brush the dough with the remaining butter, leaving a 1 cm border free
Sprinkle the sugar mixture evenly over the dough
Mix the remaining sugar with cinnamon and sprinkle on top of the dough
Top with chopped pecans
Fold in the sides of the dough by 1 cm and press firmly
Begin rolling from the longer side, pressing down gently
Be careful to achieve an even roll without any rough edges
Cut the roll into 17 slices about 2.5 cm thick
Place each slice in one of the prepared muffin cups
Press the dough into the cup and cover with a cloth
Let it rest for 2 hours and 30 minutes or until it rises about 1 cm above the rim of the cup
Place the muffin cups on a baking sheet and bake in a moderate oven (180°C) preheated to 35 minutes or until the dough is caramelized
Do not worry if some of the filling spills into the baking sheet
Immediately turn the muffins upside down to de-mold and let them cool for 15 minutes before serving
