Cinnamon and pecan twist bread

4

Ingredients

  • 380g plain flour
  • 60g caster sugar
  • 25g baking powder
  • Pinch salt
  • 70g butter
  • 2 eggs
  • 190ml milk

  • For the Filling:

  • 85g flour
  • 50g brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1 1/2 tbsp butter
  • 3/4 cup pecans
  • 2 egg whites

  • For the Apricot Glaze:

  • 300g apricot glaze
  • 150g water

  • For the Icing:

  • 250g icing sugar
  • Zest of 1 lemon
  • 1/4 tsp butter
  • 6 tbsps hot water

Use imperial measurements

Method

How to make Cinnamon and pecan twist bread

1) For the filling mix flour, brown sugar, cinnamon, mixed spice and butter in a bowl. Add the egg whites a little at a time. Mix well and set aside. Sift together the flour, sugar, baking powder and salt together in a bowl.

2) Rub in the butter, whisk the egg and milk together and pour slowly into the dry ingredients. Knead for 20 seconds only (avoid over-kneading) and cut into 2 equal size pieces. Roll out each piece to approx 25cm square with a rolling pin. Spread half the filling over each square, leaving one inch along the longest right hand edge. Mix the egg and milk to make the egg wash, beat well then brush this edge with the egg wash.

3) Starting away from the egg wash edge, roll up the logs into swiss rolls, securing closed with the egg wash strip underneath the roll. Place the rolls on one large lined baking sheet each and with a large knife, cut through the centre of each log vertically, leaving one inch at the top still adjoined.

4) Carefully taking one half at a time, twist over to form a plait, securing at the end. Brush all over with the egg wash and leave for ten minutes while you prepare the other log. Bake for 30 minutes at 190 degrees. Meanwhile make the apricot glaze by melting together the jam and water in a pan over a gentle heat. Strain this through a sieve and leave to one side.

5) Once the bread has come out of the oven, brush over immediately with this glaze and leave to cool. Prepare the icing by beating the icing sugar, lemon zest, butter and hot water together until smooth. Once the bread is cool (not before) drizzle this over the top of each log until covered evenly.

6) Serve right away with a big mug of tea.

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