Salted Caramel Pecan Swirls

In a large bowl, combine oat milk (480 ml), plant based butter (120 g), and caster sugar (50 g). Ensure the mixture is body temperature.

Sprinkle quick yeast (8 g) over the surface and let it bloom for one minute. Start 1m timer

Stir in plain flour (700 g) and sea salt (1 tsp) until a sticky dough forms. Cover and let prove for one hour. Start 60m timer

Prepare the filling by beating plant based butter (185 g) and dark brown sugar (185 g) until smooth. Add vanilla extract (0.5 tsp), cinnamon ground (1 tsp), and pecans (50 g), mixing to a paste.

Preheat oven to 180c. Knead the proved dough for one minute on a floured surface, then roll into a 60cm x 30cm rectangle.

Spread the filling evenly to the edges. Roll the dough tightly into a cylinder starting from a shorter side.

Slice into 10 discs and place on lined baking trays. Cover and prove for 30 minutes. Start 30m timer

Brush tops with a little oat milk (1 tbsp) and bake for 25-30 minutes until golden. Cool completely. Start 30m timer

For the glaze, melt caster sugar (3 tbsp) in a saucepan until dark golden. Carefully stir in water (4 tbsp) until smooth. Cool for 15 minutes. Start 15m timer

Whisk the caramel syrup into icing sugar (200 g), adding extra oat milk (1 tbsp) if needed for a ribbon consistency.

Drizzle glaze over the swirls. Top with pecans (20 g) and sea salt (1 pinch). Enjoy!