- 400ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 cinnamon stick
- ½ orange, zest only, finely grated
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 500g strong white flour, plus extra for shaping
- 50g unsalted butter
- 1 medium egg
- 50g caster sugar
- 1 sachet fast-action yeast
- 1 ½ tsp salt
- oil for kneading
For the filling
- 5 shortbreads finger biscuits
- 100g pecans, chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 100g dark brown sugar
- 3 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 2 tsp ground cinnamon
- 25g butter, chilled or frozen
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 egg beaten, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- ½ tbsp golden caster sugar
For the icing
Put the milk, cinnamon stick, orange zest and 4 tbsp flour in a saucepan, whisk well and bring to a boil. Take the pan off the heat and add the butter and leave to cool for 10 mins.
Pour the milk mixture into a bowl and discard the cinnamon stick. Beat in the egg, sugar and yeast, followed by the remaining flour and salt. Mix to a soft and very sticky dough, cover and leave for 10 minutes.
Lightly oil a worktop and knead the dough for 5 mins, then put the dough back in the bowl, cover, and leave the dough to rise for an hour. Heat oven to 220C/200C fan/gas 7. Line the base and sides of a 25cm loose bottomed round cake tin with baking parchment.
Put the shortbread biscuits in a food bag and bash with a rolling pin until they’re very finely crushed. Tip into a bowl and add the pecans, sugar, maple syrup and cinnamon. Lightly flour the worktop and roll the dough to about 1cm thick. Grate the chilled butter over the dough and distribute evenly. Scatter the pecan mixture over it, roll it up tightly and cut into 2-3cm slices. Lay these cut side up in the tin, cover and leave for 45 minutes. Brush with beaten egg, sprinkle with sugar and bake for 20-25 mins, until golden. Transfer to a wire rack to cool.
While the rolls cool put the icing ingredients in a bowl and slowly add enough water until it becomes the consistency of thick double cream. When the rolls have cooled but are still warm drizzle the cinnamon icing over the top.