I should have either halved the recipe or used a bigger baking pan and greased and lined it. The rolls were all squeezed in the pan. The filling got stuck to the bottom of the pan after baking! And I was testing my new oven! Grrrrr......
Nevertheless it tasted good!
Ingredients: (I used three-quarters of this recipe adapted from Williams-Sonoma)
780g plain flour
4 teaspoons active dry yeast (about 3 and 1/5 teaspoons instant yeast)
90g granulated sugar
1 and 1/2 teaspoons salt
250ml hot milk
90g unsalted butter, cut into pieces
3 large eggs, at room temperature
Canola oil for greasing
90g raisins / cranberries soaked in hot water for 10 minutes and drained
60g pecans, chopped
1 and 1/2 tablespoons milk for glazing
Combine 220g light brown sugar, 60g plain flour, 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon in a bowl. Work 125g cold butter with finger tips into the mixture until it resembles bread crumbs. Cover and refrigerate until needed.
1. Mix all dry ingredients and yeast in a mixer.
2. Add in hot milk and beat on medium speed for a minute using a paddle.
3. Switch to dough hook and mix in butter and eggs and knead for 8 to 10 minutes.
4. Shape dough into a ball and lightly grease with canola oil and let it proof in a deep bowl covered with cling wrap for 1 to 1 1/2 hours or until it doubles its size.
5. Turn dough on a lightly floured top and roll out into a 35 x 25-cm rectangle.
6. Spread out the streusel filling evenly and then sprinkle the raisins and nuts. Press them to the dough to adhere .
7. Roll up like a swiss roll and seal by pinching the edges. Cut the roll about 4 cm thick.
8. Arrange in a 33 x 23 cm well greased and lined pan.
9. Cover and proof for an hour or until puffy.
10. Glaze with milk and baked in preheated oven 190 deg C for 20 to 25 minutes.
What a tight squeeze and uneven tan!
Should have used top and bottom heat instead of the fan!
I ate these up fresh from the oven!