for 16 pieces

Yeast dough

500 g	white flour
1 ¼ tsp	salt
1 tbsp	sugar
1 tsp	cinnamon
1 parcel	dry yeast (7 g)
50 g	butter, soft, cut into pieces
2 ½ dl	milk
1	egg

Pecan topping

1 ½ dl	milk
½ dl	maple syrup
100 g	full-cane sugar
50 g	butter, cut into pieces
200 g	pecan nuts, coarsely chopped
½ tsp	sea salt

To shape

3	apples, coarsely grated
30 g	sugar
1 ½ tbsp	cinnamon
50 g	butter, soft

How it's done

Yeast dough

Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Pecan topping

Bring the milk, maple syrup, sugar and butter to the boil in a pan while stirring, simmer for approx. 2 mins. Mix in the nuts, transfer to the prepared tin, sprinkle with fleur de sel.

To shape

Mix the apples, sugar, cinnamon and butter in a bowl. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 × 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into pieces approx. 3 cm thick using a bread knife. Place the swirls on top of the pecan topping, cover and leave to rise at room temperature for approx. 45 mins.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack, enjoy warm.

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