INGREDIENTS
1
Egg, large free-range
1
Egg beaten with, large free-range
50 g
Apricot jam
2 tsp
Lemon juice
2 tbsp
Maple syrup
50 g
Caster sugar
9 g
Fast-action yeast
500 g
Flour, strong white
150 g
Icing sugar
85 g
Muscovado sugar, light
10 g
Sea salt, fine
1/2 tsp
Vanilla extract
1
Vegetable oil
150 g
Pecans
280 g
Butter, unsalted
150 milliliters
Milk, full-fat
2 tbsp
Water