Pecans were made to be put in scrolls.
For the dough, combine 4 1/2 cups of flour and yeast in large bowl. In saucepan heat milk, butter, sugar and salt over low heat until butter is almost melted, making sure it’s not too hot. Add milk mixture into flour mixture and stir with wooden spoon.
Add eggs and mix with electric mixer. Stir in remaining 2 1/2 cups of flour then turn onto light floured bench and knead for 5 minutes. Shape into ball and place in lightly greased bowl turning it once. Cover in cling film and towel and let it rise for 45 minutes.
For rum and raisin filling, place rum and raisins in bowl and microwave for 1 minute let rest for 45 minutes
Combine brown sugar, flour and cinnamon in bowl and mix well. Add cold butter and rub in with fingers until crumbly.
For the rum glaze, combine all ingredients in a bowl.
To assemble, once dough has doubled in size punch it down and turn onto lightly floured bench. Cover with towel and let rest for 10 minutes. Chop pecans. Roll out to 1m long and sprinkle sugar butter mixture, leaving a boarder around the edge.
Drain the raisin and dab lightly with paper towel. Sprinkle raisins and pecans on top of sugar. Roll dough into a log and trim off end pieces. Measure length and divide by 12. Mark out where to cut and cut into 12 pieces.
Place rolls on 2 lined baking trays and cover with tea towel let rest for 30 minutes. Preheat oven to 190°C. Bake for 25-30 minutes (if they are getting to brown cover with foil)
Remove from oven and let cool for one minute before drizzling with glaze and chocolate.
This recipe has not been edited or tested by the Bake Off Food Department.
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