For my recipe I adapted an American recipe. Pecan nuts and maple syrup guarantee a North American feel to almost any recipe! I took an enriched bread dough (450g of flour, 1 egg, salt, yeast, 120ml of milk, 120ml water) and made something akin to a chelsea bun. The filling was 50g rum, 50g maple syrup, 75g butter 75g sultanas, 100g brown sugar and 100g finely chopped peacans smeared liberally over the dough before it was rolled. Oh and two rashers of bacon. Because crispy bacon makes everything better (Jewish festivals excluded).
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| I soaked the sultanas in warm rum before melting the butter in the mix. |
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| With the sugar added it became a sticky mess! |
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| I toasted the pecans before candying them with the maple syrup. Not sure if the candying helped but it was fun. |
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| Maple candied pecans. It was very hard not to eat the lot at this stage. |
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| The bacon needed baking to supreme crispyness. That stage when not only is the fat crisp but the rasher itself crumbles. |
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| Dough rolled out and coated - note the clear gap at the top to allow the twist to stick closed. |
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| Rolled up and being marked in even size slices. |
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| Stacked into a greased, lined roasting tin... |
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| .. and left to rise. |
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| Baked at 190 for 25-30 minutes. |
