Dough
1/2 cup of milk
1 cup of caramel
1 tablespoon of salt
2/3 cup of vegetable shortening
2 tablespoons of active dry yeast for bread
1/2 cup of warm water
4 eggs, beaten
5 cups of all-purpose flour, sifted
Filling
1 cup of caramel
1 cup of chopped pecans
To glaze
1/2 cup of shining gel
Dough
1/2 cup of milk
1 cup of caramel
1 tablespoon of salt
2/3 cup of vegetable shortening
2 tablespoons of active dry yeast for bread
1/2 cup of warm water
4 eggs, beaten
5 cups of all-purpose flour, sifted
Filling
1 cup of caramel
1 cup of chopped pecans
To glaze
1/2 cup of shining gel
Dough
Mix the milk, caramel, salt, and vegetable shortening in a pan and warm it until the shortening has melted
Let it cool down
Sprinkle the yeast over the warm water
Combine the cooled-down mixture with eggs and two cups of flour
Beat until smooth
Add the remaining flour and knead for about five minutes
Place in a greased bowl, cover, and let rise for an hour
Divide the dough in half
On a floured surface, roll out each half to a rectangle of 30 x 40 cm
Mix the caramel with pecans and sprinkle over the dough
Roll up and press the ends
Cut each roll into two halves lengthwise, leaving 3 cm uncropped
Twist the two halves
Place in two greased baking dishes, cover, and let rest for 20 minutes
Bake until golden brown
Glaze with shining gel and serve.
