2 cups of wheat flour
2 tablespoons of sugar
1 tablespoon of active dry yeast
1/2 cup of butter or margarine
1 beaten egg
1/2 cup of milk
1 tablespoon of melted butter or margarine
3 tablespoons of finely chopped pecans (22g)
2 tablespoons of brown sugar
2 cups of wheat flour
2 tablespoons of sugar
1 tablespoon of active dry yeast
1/2 cup of butter or margarine
1 beaten egg
1/2 cup of milk
1 tablespoon of melted butter or margarine
3 tablespoons of finely chopped pecans (22g)
2 tablespoons of brown sugar
In a bowl, mix together the flour, sugar, and yeast
Add the butter or margarine in small pieces, mixing until it forms a crumbly texture
Make an indentation in the center
Mix the egg and milk together, then pour into the flour mixture all at once
Knead the dough until it forms a ball
Gently knead on a floured surface
Roll out the dough into a rectangle of 37 x 20 cm
Brush with melted butter or margarine
Mix the pecans with the brown sugar
Sprinkle over the dough
Fold in half lengthwise to form a rectangle of 37 x 10 cm
Cut into 15 strips, each about 2.5 cm
Hold the strips by both ends and twirl in opposite direction twice
Place on a lightly greased baking sheet, pressing the ends down
Bake in a hot oven (220°C) for about 10 minutes or until golden brown
Serve warm
Yields 15 units.
