Tuesday, 1 November 2011


(Makes 16)


1000 ml SASKO CAKE FLOUR (600g)

25 ml sugar

10 ml salt

10 g packet of instant yeast

100 g melted butter

1 egg

200-300 ml milk, warmed

80 ml sugar

10 ml ground cinnamon

50 g extra softened butter

100 g pecan nuts, chopped


80 ml dark brown sugar

60 g butter

45 ml golden syrup


Combine sifted flour, sugar, salt and yeast in a large mixing bowl and mix well.

Add the melted butter, beaten egg and enough warm milk to make a dough that is soft but not sticky, knead well until smooth and elastic.

Place dough into an oiled plastic bag and leave to rise until double in size, about 40 minutes.

Remove dough from bag and knead lightly.

Divide dough in half and roll one half out into a rectangle on a lightly floured surface. Spread with a thin layer of softened

butter and sprinkle with cinnamon sugar. Sprinkle over half the pecan nuts and roll up as for a Swiss roll from the long

side. Cut into slices about 3-4 cm thick and place onto a greased baking tray.

Repeat with remaining half of dough. Cover and leave to rise for about 15 minutes.

Bake at 180? C for 20 – 30 minutes until cooked and golden brown. Remove from oven and drizzle with caramel.


Place all ingredients in a small saucepan and heat stirring until sugar is dissolved. Bring to boil and simmer a few minutes.