Delicious Sticky Buns

Ingredients:

Yeast dough

• 2 tbsp. dry yeast
• 1 and 0.5 cups of warm water (38°C-40°C), divide
• 1 cup granulated sugar + a pinch
• 110 g unsalted butter at room temperature
• 0.5 cups skim milk powder
• 1 teaspoon fine sea salt
• 2 large eggs
• 5 and 1/4 cups all-purpose flour, plus more as needed
• Additionally: 26cm ceramic fruit pie dish with fluted edges.

Sticky glaze

• 110g unsalted butter at room temperature + extra for greasing the pan + 55g melted butter
• 3 tablespoons of honey
• 1/3 cup dark corn syrup
• 1 cup brown sugar
• 1.5 cups pecans

Sugar with cinnamon

• 1 tbsp. ground cinnamon
• 1 tbsp. granulated sugar

Royal icing

• Powdered sugar
• Water

Preparation:

1. Dough:
   
   Add the yeast to 0.5 cups of warm water and stir thoroughly. It should foam. Otherwise, the yeast is inactive and the dough won't rise. Add a pinch of sugar to stimulate the yeast growth. Let it sit for 5 minutes.
2. Place the butter in the bowl of a stand mixer, turn on to begin beating, and add 1 cup of sugar. When the mixture becomes light and fluffy, add the powdered milk and salt. Add the eggs one at a time, beating after each addition. Turn off the mixer and mix the mixture, scraping down the sides and bottom. Add the remaining 1 cup of warm water, then the yeast. Gradually add the flour; you may need an additional 3/4 cup. Knead the dough for 5-10 minutes. Turn off the mixer.
3. Dust your work surface with flour to prevent the dough from sticking. Turn the dough out, adding more flour if it's sticky. Begin kneading, folding the dough. Continue kneading until smooth and no longer sticky. Place the dough in an oiled bowl and cover with plastic wrap. Let it rise in a warm place until it doubles in size, about 2.5 hours.
4. While the dough is rising, prepare the nut glaze.:
   
   Place the butter in a bowl. If the butter is at room temperature, the sugar will be better absorbed and easier to stir. Add the honey, dark corn syrup, and brown sugar. Mix thoroughly and add 1/4 cup water. The butter may separate, and that's normal. The icing may not look very appetizing at first, but don't worry!
5. Preheat oven to 350°F (175°C). Grease a fluted pie pan. Pour the glaze into the bottom of the pan, sprinkle with nuts, and set aside while you roll out the dough.
6. Flour your work surface. Punch down the dough to deflate it, then cut it in half. Place the first piece on the floured work surface, adding more flour if the dough is still sticky. Flour your rolling pin and roll the dough into a square approximately 25 cm (10 in).
7. Sugar with cinnamon:
   
   In a small bowl, combine the cinnamon and sugar. Brush the dough with half the melted butter and sprinkle with half the cinnamon-sugar mixture. Roll the dough into a log. Cut it in half, then cut the halves into thirds. You will end up with 6 pieces. Place them directly on the nut-glazed topping. Repeat with the second piece of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
8. Bake until the buns are golden brown, about 30 minutes. Mix powdered sugar and water to your desired consistency. Invert a cake stand or plate and place it on the buns, then invert the pan. Tap the bottom of the pan to loosen the buns, and remove the pan. Drizzle the buns with royal icing, slice, and serve.