Caramelized Nutty Bun Cake - cooking recipe

Ingredients

1/3 cup butter, plus extra for greasing
3/4 cup milk
1.5 oz fresh yeast
4 1/3 cups all-purpose flour, plus extra for dusting
1 cup sugar
None Pinch salt
1 None medium egg
1.75 oz hazelnuts, chopped
1.75 oz walnuts, chopped
1/2 cup heavy cream

Preparation

Grease a tarte tatin pan with butter. Heat the milk until lukewarm, add the yeast and set aside for the yeast to dissolve.
Place the flour in a bowl with 1/4 cup of sugar, the salt, the egg and 3 tbsp of butter. Pour the dissolved yeast into the bowl. Combine using a hand mixer fitted with dough hooks. Transfer to a lightly floured work surface and knead for 2 mins, until a smooth dough forms.
Return the dough to the bowl, cover, and set aside in a warm place for 30-40 mins.
Heat a frying pan, without oil. Add the nuts and cook for 1-2 mins, tossing, until lightly toasted. Remove from the pan and set aside.
Add the remaining sugar and 2 tbsp water to the frying pan and cook over low heat until caramelized. Remove from heat. Stir in the remaining butter and the cream. Return to heat and bring to a boil for 1 minute. Stir in the nuts and pour in an even layer into the tarte tatin pan.
Knead the dough again, and split into 15 equal sized pieces. Roll into balls and place in the pan on top of the caramel. Cover and set aside for 30 mins. Preheat the oven to 400\u00b0F.
Uncover pan and transfer to oven to bake for 20 mins. Allow to cool in the pan for 15 mins. Invert onto a serving plate and serve warm.