In a large bowl mix the dry yeast, milk and water and let it activate for 10 minutes. Add the sugar, melted butter, salt and half of the flour and stir. Gradually add the remaining flour and mix to a soft dough. Knead on a floured surface for 5–8 minutes, then place in a greased bowl and let rise in a warm place for one hour.

Meanwhile make the caramel: in a saucepan over low heat, mix the muscovado sugar, heavy cream and butter. Set aside to cool.

Roll the risen dough into a ~35×20 cm rectangle. Brush with melted butter and sprinkle over a mixture of light muscovado sugar, cinnamon and nutmeg. Roll up, trim the ends and cut into 12 rolls about 2 cm thick.

Pour the caramel into a baking tin, sprinkle over crushed pecans and place the buns in the tin, evenly spaced. Cover with a towel and let rise for another hour in a warm place.

Bake at 175°C for 30–35 minutes. Let cool for a while, then turn out onto a serving tray. Enjoy!