'1/4 cup of milk - 60 ml'
'1/2 cup of butter - 120 g'
'1/2 cup of sugar - 90 g'
'1/2 teaspoon of salt - 2.5 g'
'1 tablet of baking powder - 15 g'
'1/4 cup of warm water - 60 ml'
2 eggs
'3 cups of all-purpose flour - 450 g'
'1/2 cup of ground pecans processed in a blender - 62.5 g'
1 egg white
'3 tablespoons of cold water'
Pecan shavings
'1/4 cup of milk - 60 ml'
'1/2 cup of butter - 120 g'
'1/2 cup of sugar - 90 g'
'1/2 teaspoon of salt - 2.5 g'
'1 tablet of baking powder - 15 g'
'1/4 cup of warm water - 60 ml'
2 eggs
'3 cups of all-purpose flour - 450 g'
'1/2 cup of ground pecans processed in a blender - 62.5 g'
1 egg white
'3 tablespoons of cold water'
Pecan shavings
Ace the milk almost to a boil
Combine half the butter, half the sugar, and the salt
Let it cool down
Mix the baking powder with the warm water in a large bowl
Beat well until dissolved
Add the milk mixture
Beat the eggs, reserve 1 tablespoon, and set aside
Add the eggs to the baking powder mixture
Combine two cups of flour and mix very well
Add the remaining flour and mix again
Place the dough in a greased bowl, cover with a cloth, and let it rise in a protected place for 1 hour
Mix the pecans with the egg white, remaining butter, and sugar
Add three tablespoons of cold water
Knead the dough on a lightly floured surface until smooth
Roll out the dough to a rectangle about 50 cm by 25 cm
Distribute the filling almost to the edge
Starting from the longer side, roll up like a roulade
Place one end on a large greased baking sheet
Continue rolling the log around like a snail
Tuck the other end under the dough so it doesn't open
Cover and let it rise for 30 minutes
Mix the reserved egg with a little water and brush over the roulade
Dust with pecan shavings and a little sugar, if desired
Bake in a moderate oven (180°C) for about 40 minutes, or until golden brown
Remove from the baking sheet and let it cool down
Serve warm or cold.
