3 large eggs (room temperature) |
3/4 cup buttermilk (room temperature) |
1/4 cup granulated sugar |
1 1/4 teaspoons table salt |
3/4 ounce yeast (2 1/4 tsp.) |
4 1/4 cups unbleached all-purpose flour (i used regular all-purpose) |
6 tablespoons unsalted butter (melted and cooled 'til warm) |
6 tablespoons unsalted butter |
3/4 cup light brown sugar |
3 tablespoons light corn syrup (or dark. i used light) |
2 tablespoons heavy cream |
1 pinch table salt |
3/4 cup light brown sugar (packed) |
2 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
1 tablespoon unsalted butter (melted) |
3 tablespoons unsalted butter |
1/4 cup light brown sugar (packed) |
3 tablespoons light corn syrup (or dark) |
1 pinch table salt |
1 teaspoon vanilla extract |
3/4 cup pecans (toasted in skillet 5 minutes and chopped) |