DOUGH
10 g (1 sachet) instant yeast
80 ml (1⁄3 c) caster sugar
500 g white bread flour
5 ml (1 t) salt
100 g Stork Bake, softened
1 extra-large egg
30 ml (2 T) maple syrup
160-180 ml (2⁄3 – ¾ c) warm milk
FILLING
5 ml (1t) ground cinnamon
100 g toasted pecan nuts or walnuts, finely chopped
80 ml (1⁄3 c) light brown sugar
50 g Stork Bake, melted and cooled
1 egg
60 ml (¼ c) milk
60 ml (¼ c) maple syrup
DOUGH
Mix the yeast, sugar, flour and salt in a mixing bowl. Make a hollow in the middle. Beat the softened Stork Bake, egg, syrup and milk together and add to the dry ingredients. Mix to form a soft dough. Knead on a floured surface for about 10 minutes until smooth and elastic. Return the dough to the bowl, cover loosely with clingfilm and leave to rise in
a warm place until doubled.
FILLING
Mix the cinnamon, toasted nuts and brown sugar.
When the dough has doubled, knock it back then roll it out into a large rectangle about 1 cm thick. Brush with the melted Stork Bake and scatter the nut mixture evenly over the dough. Fold the rectangle over so the filling is enclosed in the dough. Roll out slightly thinner with a rolling pin and cut into three equal-size long strips. Plait the strips loosely and transfer to a large greased baking tray. Cover loosely with clingfilm and leave to rise for another 30-40 minutes.
Preheat the oven to 180 °C. Beat the egg and milk together and brush the risen plait evenly with the egg wash. Bake for 25-30 minutes until golden brown and cooked through.
Heat the syrup and simmer for 1 minute. Brush the loaf with the hot syrup as it comes out of the oven. Leave to cool.
Serves 6.
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