Method:

• Mix flour, Exakt Zest, yeast, egg and water on slow speed for 4 minutes, then 1 minutes on fast speed using spiral mixer
• Allow to rest for 5 minutes
• Roll out dough to a rectangle and encase the pastry margarine
• Give 3 x ½ turns resting for 15 minutes between each turn
• Pin out to a thickness of 2mm (40 x 30cm)
• Cover half the pastry with the prepared filling (Cake crumb and maple syrup and mix to a creamy texture)
• Fold the remaining half of pastry over the filling
• Cut strips 25mm wide and twist both ends and form into a ring
• Place into a round tin (150cm) and place broken pecan nuts on top
• Prove for: 45 minutes +/-
• Prove temperature 30°C, relative humidity: 80%
• Bake at: 220°C
• Bake time: fresh - 12-15 minutes +/- frozen - 12-20 minutes +/-
• Brush with Paletta and pipe with white icing immediately after baking