½ recipe Arabic dough / brioche dough ( recipes of both to follow - brioche is my preference)3 - 4 tablespoon brown sugar 1,5 tablespoon cinnamon 3 tablespoon melted butter ½ cup toasted pecans Beaten egg 1 bottle Woolworths caramel crunch sauce
Roll out your dough into a large rectangle Spread out the melted butter Sprinkle the sugar, cinnamon and pecans (keep a couple aside to top the loaf) Roll up like you would a Swiss roll but start rolling from the longer side to form a long sausage like roll! If the dough allows, gently roll it out to stretch the roll into a longer strip. Fold in half and twist across each other to make a large twisted roll. Place in your desired lined baking pan or glass dish. Cover using a bag or dome over to avoid drying out. Allow to prove for at least 30 minutes. Brush with beaten egg. Bake in a preheated oven at 160-170 degrees for 25-30 minutes. If it’s browning too fast lower the temperature of the oven and bake longer. While baking heat up the sauce according to instructions and keep it ready. As soon as it’s out of the oven, remove from the baking pan and into the serving dish. Pour the sauce over and serve hot!
INFO & TIPS
I used nestle caramel treat and crushed crunchie chocolate Instead of the Woolworths caramel crunch sauce