Sticky toffee buns

1.Combine milk, yeast and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.

2.Place flour in a large bowl; make a well at centre. Pour in yeast mixture, egg and 120g of the butter. Stir until combined. Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth. Return dough to bowl. Cover with oiled plastic food wrap. Set aside in a warm place for 1 hour or until doubled in size.

3.Using a wooden spoon, beat 80g butter and 1/3 cup of the brown sugar in a medium bowl until smooth and creamy. Stir in honey. Divide mixture among holes of a 12-hole (1/3-cup) muffin tray.

4.Preheat oven to 180°C/160°C fan forced. Punch down dough. Turn onto a lightly floured surface. Knead until smooth. Combine extra brown sugar, cinnamon, pecans and sultanas in a small bowl. Roll out dough to a 40x30cm rectangle. Brush with melted butter; sprinkle with pecan mixture. Starting at one long end, roll up dough to form a log. Trim edges. Cut crosswise into 12 equal portions. Place, cut-side up, in prepared holes. Set aside in a warm place to prove for 45 minutes or until doubled in size.

5.Bake for 20-25 minutes or until golden. Invert onto a wire rack over a baking tray to cool slightly. Serve.