Step 1

Activate yeast and mix in dry then wet ingredients (minus the butter). Add the yeast, milk, and 1 tablespoon of sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.Add dry ingredients and mix. In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar, and salt. Quickly mix them together. Add wet ingredients (except the butter). Add the foaming yeast mixture, eggs, and vanilla bean paste and mix on low for 5 minutes until the dough comes together.

Step 2

Add butter and knead in the mixer. Add the butter gradually, whilst the mixer is running on medium, and once incorporated, turn the mixer up and knead for ten minutes. The dough should be pulling away from the sides of the bowl but have formed a ‘tornado’ around the dough hook. It should smooth and shiny and elastic when stretched.

Step 3

Knead by hand then cold proof. Tip the dough onto a lightly greased worktop and do the stretch and fold method. Pull each corner out and fold it back over itself into the center. Turn the dough over so that the seams are underneath and place the dough ball in a lightly greased bowl and cover it with plastic wrap. Refrigerate overnight.

Step 4

Melt sugar in a heavy-based saucepan. Stirring continuously, heat the sugar on low heat, in a large saucepan until it starts to melt. Stop stirring once all the clumps have melted and continue to swirl the golden sugar in the pan as it continues to cook and turn lovely and golden brown. Keep an eagle eye on it at this point so that it doesn't burn.

Step 5

Add in butter, then cream. Remove the pan from the heat and add in butter. It will bubble up, but keep stirring back on the heat until fully melted. Add in cream and whisk until fully combined. Keep on the heat, stirring all the time until the caramel thickens. Then remove and stir in the vanilla bean paste.Pour into a bowl and bring to room temperature, then refrigerate until needed.

Step 6

Roll out the dough and fill. The next morning, remove the bowl from the fridge and punch down the dough. Tip the dough onto a lightly floured surface and shape it into a rectangle. Using a floured rolling pin, roll the dough out to approximately 30x48cm (12 x 18 inches). Cover the dough evenly with ¾ of the caramel sauce using an offset spatula. Sprinkle on ¾ of the chopped pecans.

Step 7

Roll up the dough. On the long edge, roll the dough up without pulling or stretching the dough. Pinch the seam closed all the way along with your fingertips. (This stops the roll from unravelling once you've cut it). Flip the roll over so the seam is on the underside.

Step 8

Cut, braid and shape the dough. Using a sharp knife, leave a 2.5cm (1 inch) gap from the top, and slice the roll in half all the way down. Turn both halves so the inside layers are facing up. (Images in blog post)Lift the right-sided strand over the left crossing it over the top. Repeat this all the way down the strands to the bottomLine a baking tray with parchment paper and lift the braid onto the paper. Shape it into a circle and tuck the two ends into each other to create the wreath. Add an oiled glass into the centre. (Oiled- so the dough doesn't stick to it when you pull it out later). Alternatively, place the dough ring in a lined high-sided cake pan (25cm/10 inch). It contains the dough more.

Step 9

Let the dough rise. Once on the tray or in a pan, place it in a warm place for 1 to 1.5 hours. Preheat your oven to 170°C (345°F). Whisk the egg wash with 1 tablespoon of water and brush the dough, then sprinkle the remaining chopped pecans over the top. Remove the glass.

Step 10

Bake in preheated oven for 25- 30 minutes until golden brown. Tent with aluminium halfway though if it's browning too quickly. Once baked, remove from the oven and let stand for 10 minutes before serving with an extra drizzle of caramel.