In a saucepan (26–28 cm in diameter), melt 12 tablespoons of sugar over low heat.

Once caramelized, carefully spread the caramel along the walls of the pot using a spoon. Set aside to cool.

In a large bowl, measure the flour.

Add eggs, salt, vanilla extract, and any additional flavors you prefer.

Warm the milk and mix in 3 tablespoons of sugar and the yeast.

Immediately pour this mixture over the flour without allowing it to froth.

Begin kneading the dough with a spoon.

Transfer the dough to a floured surface and knead it with your hands for about 5 minutes. If needed, sprinkle more flour.

Let the dough rest for 10 minutes.

Mix the softened butter with 6 tablespoons of sugar until smooth.

Roll out the dough into a sheet about 3 mm thick.

Spread the butter-sugar mixture evenly over the dough.

Sprinkle finely chopped walnuts on top, pressing gently to adhere them to the buttered surface.

Tightly roll the dough into a log and cut it into 7–8 equal pieces.

Place the rolls evenly in the pan lined with hardened caramel. Let them rise for about 1 hour.

Ensure the rolls have doubled in volume before baking.

Preheat the oven to 180°C (350°F) and bake for 30–40 minutes.

Once out of the oven, immediately invert the pan onto a plate. Place the plate over the pan, then flip it carefully.

Shake gently if needed to release the buns.

If you wait too long, the caramel will harden, making it difficult to remove the buns.

Allow the buns to cool completely.

Slice and enjoy the buttery, nutty layers packed with caramel flavor.