Description
Makes 1 loaf
Ingredients
Scale
- 140ml Semi-Skimmed Milk
- 25g Unsalted Butter (melted)
- 350g Strong White Bread Flour
- 7g Dried Active Yeast
- 1/2 tsp Salt
- 25g Caster Sugar
- 1 Large Free Range Eggs
For the Filling –
- 100g Unsalted Butter, melted
- 90g Soft Brown Sugar
- 100g White Caster Sugar
- 2 tsp Ground Cinamon
- 50ml Maple Syrup
- 100g Ground Almonds
- 100g Pecans. roughly chopped
For The Glaze –
- 25g Maple Syrup
- 15g Unsalted Butter
Instructions
- Warm the milk and butter in a small pan until the butter is melted and warm to touch. In a stand mixer bowl, add the bread flour, salt, sugar and yeast. Then add to the dry ingredients the eggs and warm milk mixture.
- Mix the dough on low in the mixer with a dough hook attachment, until all the ingredient come together. Then increase the speed and knead the dough for 10 minutes until it becomes smooth and elastic. Cover the bowl and leave until doubled in size (normally about an hour depending on how hot your kitchen is), I like to use a clean shower cap.
- While the dough is proving, make the filling. In a bowl mix all the filling ingredients together, except the chopped pecans. Mix until you have a thick paste and set aside at room temperature.
- Butter a 2lb loaf tin and line the base and alongside with parchment, overhanging the edge to help to remove it later.
- On a flour-dusted surface, roll the dough into a 30x 15cm rectangle, trying to keep it even as possible. Spread the filling right to the edge of the dough and scatter over the chopped pecans. Cut the dough in half, horizontally, lifting the dough to place on top of the other half. Your layers should look like, dough, filling, dough, filling. Then cut the dough into rectangles the width of your loaf tin. Stack the dough upright in the prepared tin, like a loaf of sliced bread. Repeat with the rest of the dough. Loosely cover with cling film and prove for an hour.
- Oven to 170C, bake the loaf (without the cling film) for 25-30mins until golden, cover with foil halfway through if looking too golden. While baking, in a small saucepan, add the syrup and butter and gently melt and reduce until slightly sticky.
- Remove the loaf from the oven and gently brush the glaze over the surface. Leave the loaf to cool for 30 minutes so still warm but the sugar isn’t too hot to handle. Then get stuck in and pull that bread apart!
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Buns, Bread, Pie
- Method: Baking
- Cuisine: American