1 1/2 cups plain flour
1 tsp salt
1 cup Maxigenes Full cream milk, premade
2 tbsp. sugar
80g butter, cut into small pieces
1 packet dry yeast (7g)
1 egg, beaten
1 tbsp. olive oil
1 tbsp. ground cinnamon
1/4 cup brown sugar
1/2 cup walnuts
Place the flour, sugar and salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs.
Pour in the remaining ingredients and mix well until it forms a soft dough. Knead the dough for about 10 mins or until smooth and springy.
Place dough in a greased medium-sized bowl and cover with a tea towel. Leave it to rise in a warm place for about 1 hour.
For the filling, blend ingredients in a food processor until it forms a paste.
Split the dough in two, then roll and stretch each piece to form a 20 x 30cm rectangle.
Spread the filling onto one piece, then place the remaining piece on top, pinch the ends together to seal and roll into a loaf.
Place the loaf onto a greased baking tray. Cover again and let it rise for about 1/2 hour.
While the dough is rising preheat the oven to 180°C and then bake for about 30 minutes or until golden brown.
Allow to cool, then transfer to a serving plate.
Glaze with icing and sprinkle with chopped walnuts as desired, then serve.