Prep time: 1 hour 10 mins Baking time: 25 mins
420g plain flour 1 1/2 tsp salt 20g white sugar 100g pecans, chopped 4 tbsp milk 45g butter 4 tbsp honey 20g fresh yeast, crumbled 2 eggs 1 tbsp water
3 tbsp white sugar 1/2 tsp cinnamon powder 1/2 tsp ground nutmeg 1/4 tsp ground cloves
1 Preheat oven to 180°C and lightly grease a 1kg silicon loaf tin. Combine flour, salt, sugar and pecans in a large bowl.
2 Heat milk, butter and honey in a pan. Allow mixture to cool. When lukewarm (37°C), add yeast. Once foamy, add to dry ingredients. 3 Add one egg and mix well. 4 Tip dough on to a floured surface and knead until elastic. Cover and leave in a warm place for 30 mins.
5 Punch dough back down and put in loaf tin. Prove in a warm place for 30 mins.
6 Beat remaining egg with water. Brush over loaf.
7 Sprinkle sugar mixture over and bake for 25 mins or until golden brown. Turn out on to a wire rack to cool completely before slicing.