Conventional and Thermomix Methods listed below

For The Dough:

• Weigh warm water (around 37°C body temp) into the mixing bowl of a stand mixer, then add the dried yeast. Mix with a fork to combine, then cover with a tea towel and rest for around 5mins.
• Weigh the remainder of the ingredients into the stand mixer bowl in the order they are listed.
• If you have a dough hook, use that. If not, use the paddle attachment and set it on a medium-slow speed until combined, then medium speed for around 8 - 10 minutes.
• Once the time is up, the mix will be sticky but shouldn’t be sticky enough to stick all over your hands. Remove it from the bowl and give it a little bit of a knead on the bench to bring it into a ball. Lightly oil your mixing bowl, then set the dough ball back into the base and cover with a tea towel or cling film. Set in a warm place prove for 1 - 1.5 hours until doubled in size.
• While the dough is proving, get on with the ganache and sticky pecan topping.

For the Caramilk Ganache:

• Chop the Caramilk (or chocolate) into small pieces and place them into a microwave-safe bowl.
• Add the cream to the chopped Caramilk and place it in the microwave for 10 seconds. Remove and stir, pop it back in the microwave and repeat with 10 then 5-second bursts until the Caramilk is all melted. Then set aside to cool and firm so you can spread it on the dough later.

For the Sticky Pean Topping:

• Get all your ingredients ready.
• Place the sugar, butter and nuts into your skillet and heat until the butter has melted. Once everything is hot and the butter is bubbling, turn off the heat.
• Next add the lemon juice and salt; the lemon juice may sputter slightly, so stand back. Stir this around to combine, then remove most of the mix from the skillet leaving behind just a touch, so the base of your scrolls are golden and sticky. Set the rest aside for later.

Back to the dough:

• Once your dough has doubled in size, it should be soft and a little sticky but not stick to your hands after you've given it a little knead. Remove from the bowl and punch down, give it a little knead to bring it together into a smooth dough ball, then leave it to bench rest for 10 minutes.
• Roll out the dough with a rolling pin until you have around a 40 x 30 cm rectangle.
• Spread the Caramilk ganache over the surface of the dough, then fold the dough in 3 (a letter fold). Then slice the dough into 7 strips.
• Take one rectangle at a time and slice it down the centre lengthways about 3/4 of the way down the length of the strip; place one dough strip in front of you on your work surface, and holding each end of the cut strips simultaneously, gently twist the dough, so it looks like rope. Like you would if you were plaiting. Now twist it around, shape it into a ball, and place it in the skillet. Continue with the rest of the dough.
• Once you've got all the dough in the skillet, spoon dollops of 3/4 of the pecan mix you made earlier onto the top, cover with foil and set aside to prove. You only need to prove this time for around 30- minutes.
• Set the oven to 180°C; once at temperature, place the skillet in the oven and drop the temperature to 170°C.
• Continue to bake until golden and cooked through. If it starts to brown too much, pop that tinfoil back on top to shield it. Mine took 40 mins in total to bake in my home oven, although I added a baking paper-lined foil cap around the 20-30-minute mark to prevent over-browning and drying out. *See tips
• Once the scrolls are cooked through, remove them from the oven; use a pastry brush to brush over the remainder of the sticky caramel while they're still piping hot.
• Serve when cooled, if you can wait. ;-)

Thermomix Method :

For The Dough:

• Weigh the water and yeast into the TM bowl, lid on, MC in. set 3 min/37°C/speed 1. Once the time is up, leave the lid on for 5 minutes before continuing.
• Weigh the remainder of the ingredients into the TM bowl in the order they're listed. With the MC in place, set the TM to mix 10 sec/speed 5.
• Now, set the TM to knead for 4 minutes; watch your TM while it's kneading; they like to walk sometimes. ;-)
• Once the time is up, remove the dough from the TM bowl, pop it into a lightly oiled bowl. The dough will be very sticky, don't panic. A thermoserver or similar or just a bowl with cling film on top will be fine. Leave to rest for 1 - 1.5 hours or until doubled in size. (*you can leave it in the bowl but, see tips)
• While the dough is proving, get on with the ganache and sticky pecan topping.

For the Caramilk Ganache:

• Chop the Caramilk (or chocolate) into small pieces and weigh it into the TM bowl. Weigh in the cream and set for 3 min/50°C/speed 1. Scrape down and stir if needed. Once the time is up, remove the ganache, place it in a small bowl, and pop it aside to spread later.

For the Sticky Pecan Topping:

• Get all your ingredients ready.
• Place the sugar, butter and nuts into your skillet and heat until the butter has melted. Once everything is hot and the butter is bubbling, turn off the heat.
• Next, add the lemon juice and salt; the lemon juice may sputter slightly, so stand back. Stir this around to combine, then remove most of the mix from the skillet leaving behind just a touch, so the base of your scrolls are golden and sticky. Set the rest aside for later.

Back to the dough:

• Once your dough has doubled in size, it should be soft and a little sticky but not stick to your hands after you've given it a little knead. Remove from the bowl and punch down, give it a little knead to bring it together into a smooth dough ball, then leave it to bench rest for 10 minutes.
• Roll out the dough with a rolling pin until you have around a 40 x 30 cm rectangle.
• Spread the Caramilk ganache over the surface of the dough, then fold the dough in 3 (a letter fold). Then slice the dough into 7 strips.
• Take one rectangle at a time and slice it down the centre lengthways about 3/4 of the way down the length of the strip; place one dough strip in front of you on your work surface, and holding each end of the cut strips simultaneously, gently twist the dough, so it looks like rope. Like you would if you were plaiting. Now twist it around, shape it into a ball, and place it in the skillet. Continue with the rest of the dough.
• Once you've got all the dough in the skillet, spoon dollops of 3/4 of the pecan mix you made earlier onto the top, cover with foil and set aside to prove. You only need to prove this time for around 30- minutes.
• Set the oven to 180°C fan; once at the temperature, place the skillet in the oven and drop the temperature to 170°C fan.
• Continue to bake until golden and cooked through. If it starts to brown too much, pop that tinfoil back on top to shield it. Mine took 40 mins in total to bake in my home oven, although I added a baking paper-lined foil cap around the 20-30-minute mark to prevent over-browning and drying out. *See tips
• Once the scrolls are cooked through, remove them from the oven; use a pastry brush to brush over the remainder of the sticky caramel while they're still piping hot.
• Serve when cooled, if you can wait. ;-)