CARAMEL PECAN SWIRLS

CARAMEL PECAN SWIRLS
32cm Deep Frypan & Lid
4 cups SR flour
1 cup cream
1 cup tepid milk
125g butter
1 cup brown sugar
1 tbsp. milk
125g chopped pecan nuts
Cinnamon glazed cherries

1. Combine flour milk and cream to form soft dough.
2. Roll out dough into a rectangle 1½ cm thick on a floured board.
3. Cream butter & brown sugar and add the milk, then spread evenly on the dough.
4. Sprinkle with the pecan nuts, cinnamon and cherries.
5. Roll up the dough into a log and cut into pinwheels 3cm wide.
6. Starting in the centre of the pan, arrange pinwheels close together.
7. Place the lid on with the vent open, and cook for 10 minutes on medium heat until lid is touch-hot, then turn down to low for approximately 20 minutes.
8. When the top is set, turn over onto a plate.
9. Return to the pan for a further 10 mins., this time with the top down so as to brown the other side. Leave the lid off.
10. When cooked, break apart and serve with cream or custard.