Dough
2 1/2 cups all-purpose flour
1/2 cup softened butter
1/3 cup natural yogurt
3 tablespoons grated pecans
3 tablespoons warm water
3 tablespoons milk
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 tablets of active dry yeast (30g)
1 egg
Filling
11/3 cup whole pecans
11/3 cup chopped pecans
11/4 cup softened butter
1/2 cup brown sugar
1/3 cup black raisins, seedless
1/4 cup honey
1/4 cup rum
9 tablespoons grated pecans
2 teaspoons cinnamon
Accessories
17 mini muffin tin liners
Dough
2 1/2 cups all-purpose flour
1/2 cup softened butter
1/3 cup natural yogurt
3 tablespoons grated pecans
3 tablespoons warm water
3 tablespoons milk
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 tablets of active dry yeast (30g)
1 egg
Filling
11/3 cup whole pecans
11/3 cup chopped pecans
11/4 cup softened butter
1/2 cup brown sugar
1/3 cup black raisins, seedless
1/4 cup honey
1/4 cup rum
9 tablespoons grated pecans
2 teaspoons cinnamon
Accessories
17 mini muffin tin liners
Dough
Mix the water, sugar, salt, and yeast
Let it rest
Add the milk, yogurt, lemon juice, egg, vanilla extract, 1 1/2 cups flour, and butter
Mix well
Knead in the remaining flour, gradually
Cover and refrigerate overnight
Filling
Soak the raisins in rum. Reserve
Beat 1 cup heavy cream with 7 tablespoons sugar, brown sugar, and honey
Pour into mini muffin tin liners, covering with whole pecans
Roll out dough to a 25x30 cm rectangle
Brush with remaining butter
Drain the raisins and spread on top
Mix remaining sugar with cinnamon
Sprinkle over dough
Cover with chopped pecans and roll up, starting from the longer side
Cut into 17 slices
Place in muffin tin liners
Cover and let rise until 1 cm above the rim
Preheat oven to medium temperature
Bake for 35 minutes
Unmold and serve chilled.
