450g of white strong flour
1/2 tsp of lemon oil (optional)
around 220 – 235 ml of milk (lukewarm)
75 g of softened butter
5 tbsp of sugar
2 tsp of quick yeast
1 tsp of salt
For the cinnamon sugar and pecan
5 tbsp sugar
1 ½ tbsp of ground cinnamon
150 g pecan, roughly chopped
For the glaze:
1 - 2 tbsp runny honey or golden syrup mix with few drops of warm water
1. Beat the egg in a measuring cup, add enough milk to make up to 280 - 290 ml of liquid.
2. Put all the bread dough ingredients in a bread machine and mix for about 10 minutes.
3. Leave to rise for about 40 – 45 minutes.
4. Tip the dough onto a lightly floured surface, give it a quick knead. Roll it out to a 30 x 25 cm rectangular block, keep the edge straight as possible. Sprinkle on the cinnamon sugar and pecan. Roll the dough up into a log, wet the edge with a dampened fingers. Press and stretch it out a bit. Cut into 14 – 15 pieces. Gentle pick up each piece and put on a non- stick/ greased/ parchment line baking tray. You need one large baking tray like mine or 2 normal size trays.
5. Leave to rise for about 1 hour till double in size.
6. Bake at 180 deg C for about 15 – 18 minutes till golden brown
7. Brush with honey or syrup to keep them shinny and sticky.