MILK, HONEY AND PECAN NUT LOAF WITH SPICED WHITE SUGAR CRUST
Recipe Raphaella Frame
420g cake flour 7,5g salt 20g white sugar 100g pecan nuts, chopped ¾ cup milk 45g butter ¼ cup honey 20g fresh yeast 2 eggs 3T white sugar ½t cinnamon ½t ground nutmeg ¼t ground cloves Combine the flour, salt, sugar and pecan nuts in a large mixing bowl. Heat the milk, butter and honey together in a small saucepan until the butter has melted and the honey dissolved. Allow the mixture to cool, and when lukewarm (37°C), crumble in the fresh yeast. Once foamy, add to the dry ingredients. Add one egg and mix in well to form a dough. Tip the dough onto a lightly floured surface and knead until smooth and elastic. Cover and leave in a warm place to prove for about 30 minutes, or until double in size. Punch the dough back down, roll and shape to fit a lightly greased 18cm loaf tin. Allow to prove for a further 30 minutes.
Preheat the oven to 180°C. Beat the remaining egg with a tablespoon of water and brush the loaf with the mixture. In a small bowl, combine the white sugar with the cinnamon, nutmeg and cloves, and sprinkle over the loaf. Bake for 25 minutes, or until golden brown.