Preheat the oven to 350°. Butter a 9 inch oven-proof round pan.
Heat the milk in a small pot over low heat until it registers 110-115˚F. Combine milk, crumbled fresh yeast and sugar in the bowl of a stand mixer. Leave for 5-10 minutes. You will see the mixture starting to foam or bubble slightly. Using the paddle attachment on the stand mixer, mix in the eggs and salt. Replace the paddle attachment with the dough hook and add half the flour. Once incorporated, add the rest of the flour. Add the butter and continue to knead the dough using the hook attachment for about 5-7 minutes. Put dough into a greased bowl and cover with a teatowel. Leave to rise for one hour, or until the dough has doubled in volume.
While the dough is rising, make your glaze by heating the pecans, butter and sugar together in a small pot. Allow to boil gently until all the sugar has dissolved. Remove from the heat and stir in the cream. Pour the glaze into your prepared pan.
Once the dough has risen, turn it out onto a floured surface and using a rolling pin, roll into an 8×18 inch rectangle. Smear the softened butter all over the rectangle and sprinkle with the sugar and chocolate chips. Roll up one of the long sides of the rectangle and cut the log of dough into 12 – 1 1/2 inch rolls. Place each roll cut side down into the glaze in your pan. Cover the the pan with a tea towel and leave the rolls to rise again for about 30 minutes, or until they have doubled in volume.
Bake the rolls in your preheated oven until they are fully cooked, about 30 minutes. Cover the buns with foil during cooking if you find they are browning too much. The temperature in the center of the buns should be 185˚F once cooked. Remove from the oven and rest on a wire rack for five minutes. Place your serving platter face down on the pan and invert to remove the buns. Enjoy while warm!
I like using the fresh yeast that I get at my bakery. If you cannot find any, you can use 1/4 ounce of dry yeast instead. The process is the same: add it to the lukewarm milk with the sugar and leave for 5-10 minutes or until you can see it starting to bubble.