Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 9 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
9
Caramel-pecan topping
- 50grams unsalted butter, chopped
- 1/2 cup firmly packed brown sugar
- 2tablespoons thickened cream
- 1/2 cup chopped pecans
- 1 cup milk
- 200grams unsalted butter, softened
- 3 cups plain flour
- 2teaspoons dried yeast
- 2tablespoons caster sugar
- 1/2 cup firmly packed brown sugar
- 1teaspoons ground cinnamon
- 3/4 cup Sunbeam Australian Sunmuscat Sultanas
Description
This sticky, fruity pull-apart is studded with juicy Australian sunmuscat sultanas and crunchy nuts to create a tasty afternoon treat.
Method
Step 1 of 4
Combine milk and 100g softened butter in a microwave-safe jug. Microwave on high for 1 minute or until butter melts. Combine flour, yeast and caster sugar in a large bowl. Add milk-butter mixture. Mix to form a dough. Transfer to a greased bowl, then cover and stand for 45 minutes or until doubled in size.
Step 2 of 4
Preheat oven to 200°C/180°C fan-forced. Grease the base and sides of a 24cm round springform cake pan and line with baking paper. To make topping, stir 50g butter and brown sugar in a saucepan over medium heat for 2 minutes or until combined. Whisk in cream. Pour over base of prepared pan. Sprinkle with pecans.
Step 3 of 4
Combine brown sugar, cinnamon, sultanas and remaining softened butter in a bowl. Punch dough down, then knead on a floured surface. Roll dough out between sheets of baking paper to form a 30x40cm rectangle. Top with sultana mixture. Starting from a long side, roll dough to form a log. Trim ends, then cut into 9 slices. Arrange slices, cut-side up, in pan. Stand for 15 minutes or until risen.
Step 4 of 4
Bake for 30 minutes or until scrolls sound hollow when tapped. Turn out to serve.
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