Heat the milk in a small saucepan until hot but not boiling. Sift 500g of the flour into a large mixing bowl and stir in the yeast, salt and sugar. Make a hole like a well in the middle and pour in the warm milk, eggs and butter. Stir until mixed.
Knead the dough until it is silky smooth and elastic – about 5 minutes – and you may need to add more flour is the dough is too sticky. Shape the dough into a neat ball again. Wash and dry the mixing bowl and sit the dough back in it. Cover tightly with clingfilm/plastic wrap and leave in a warm place until the dough has doubled in size. This will take about an hour and half.
This was only the second time I’d ever worked with yeast but I know it’s quite sensitive. It was 27°C the day I made this so I’m not too sure if my idea of a warm place was too warm but the dough seemed to rise in the expected time.
To make the filling, put the butter, sugar, cinnamon and pecans (I chopped mine) in a bowl. Beat with a wooden spoon until mixed.
Tip the dough onto a floured work surface and knead lightly for 1 minute. Roll and press it into a rectangle about 30 x 50cm/12 x 20inches, with the long side nearest you. Spread the filling over the dough, leaver a border of about 1cm around the edges. I now realise it’s better if you leave a border along the long sides only or else the two ends of your roll have no filling.
Roll the dough up evenly and firmly, but not too tight. Cut into 12 slices and place cut-side up in the baking tin. Cover the baking tin and leave in a warm place for 30 minutes or until risen. Mine didn’t rise here as much as the initial rise.
Preheat the oven to 180°C (350°F) Gas 4. Bake for 30-35 minutes until golden brown. Remove the tin from the oven and leave it to cool completely.
