• Dough:
• 2 cups self raising flour
• 1 cup full cream yoghurt
• a little salt
• Filling:
• 100 g butter, softened plus extra for basting
• cinnamon
• castor sugar
• 125 ml cream
• 200 g chocolate of your choice
• chopped pecan nuts
• Fudgy ganache:
• 125 ml condensed milk
• 200 g milk chocolate
• chopped pecan nuts

Mix the flour with salt and yoghurt – then knead.
Knead this mixture for around 7 minutes. If its too wet add a little flour.
Roll out to about 5 mm thick on the working surface sprinkled with flour.
Spread a generous amount of softened butter and sprinkle cinnamon and castor sugar over (as per taste preference)
Make a ganache with warm cream and chocolate and drizzle over the cinnamon and sugar.
Add chopped pecan nuts (about 2 hand fulls).
Roll into a sausage shape and cut into rounds.
Place on a greased dish and baste with a little melted butter and bake until golden (around 20 minutes) in a preheated oven to 180ºC.

I made a fudgy ganache with warm condensed milk and milk chocolate and drizzled this over the buns and topped with more pecan nuts (a hand full).
(To do the ganache heat up the condensed milk, pour over the chocolate pieces and stir until melted)

These were amazing warm, but were also amazing the next day at room temperature.

Enjoy!