Sticky, sweet and extremely moreish! Perfect for sharing with friends and family as can be teared and shared!
Ginger is also great to eat as it is great at relieving digestive problems or nausea.
- 14g active dried yeast
- 60ml warm water
- 85ml milk
- 45g butter (unsalted)
- 1 tsp vanilla extract
- 400g plain flour
- 50g caster sugar
- 3/4 tsp sale
- 2 eggs (large)
The ginger pecan filling:
- 100g pecans (finely chopped)
- 150g soft brown sugar
- 10g ground ginger
- Combine the yeast and water in a bowl. Leave for 10 mins or so in a warm place, until it is bubbly
- Pour the milk, melted butter and vanilla in another bowl and combine
- In your mixing bowl, combine the flour, sugar and salt. Make a well in the centre and add the yeast mixture alongside the eggs.
- Gradually mix the dough on a low speed (I used a dough hook attachment) and then start to add the milk mixture slowly.
- A dough will start to form, continue to mix for 3-5 mins more.
- Cover the bowl with cling and leave in a warm place (ideally 40-45C) for an hour of until doubled in size.
- Meanwhile combine all the ginger pecan filling.
- After the hour, Grease the 900g loaf tin and turn the dough out into a floured work surface.
- Roll dough out till 30cm x 60cm and brush with melted butter. Then sprinkle the ginger pecan mixture all over.
- With a sharp knife, cut the dough into long strip, about 10cm wide.
- Stack these strips on top of each other till you have one large stack.
- Then cut this stack into 6 equal 10 x 10 squares.
- Place the strips into the tin (one after each other) and leave the dough to prove for another 30 minutes in a warm place.
- Preheat oven to 190C
- Once it has its final proove then bake at 190C for 35 minutes (may need longer)
- Drizzle with a sugar icing.