For the dough
- In a small saucepan on a low heat warm the milk to lukewarm (make sure it’s warm not hot). Remove from the heat and whisk in the beaten eggs, sugar and yeast.
- Sift the flour and salt into the bowl of a electric mixer fitted with a dough hook. Pour in the warm milk mixture and on a low speed mix for about 5 minutes until the dough becomes smooth and elastic. Add the softened butter and process for about another 5 minutes until the butter is fully mixed into the dough and it’s smooth and elastic. Place the dough in a large greased bowl, cover with Multix cling and place in a warm place for about 40 minutes or until doubled in size.
- Preheat the oven to 180°C
- Line a large baking sheet with Multix Bake
- Empty the dough onto a lightly floured bench top, knock some of the air out it and knead it very lightly with lightly floured hands. Place the dough on one large lightly floured sheet of Multix Bake and pull it into a long sausage, if it slips sprinkle a little water on the work bench. Roll into a large even rectangle about 30 X 45-50 cm and ¾ cm thick.
For the maple and coconut sugar butter
- In a medium bowl mix together the cinnamon, sugar and softened butter. Generously spread the dough all over with maple cinnamon butter.
- Roll the filled dough (from the long side) as tightly as you can into a long log shape. Transfer to the lined baking tray. Cut the ends of the roll with a very sharp knife and stick them together massaging the dough so the join almost disappears. Using the Printed bake as a guide, move the dough round into a smooth circle about 24 cm across. Using a lightly floured very sharp knife make 12 even cuts from the outside of the round 1/3 into the dough.
- Cover loosely with Multix cling and allow to prove (rise) again in a warm place for a further 30 minutes or until almost doubled in size. Remove the cling, brush lightly with the beaten egg and bake in the oven for about 15-20 minutes or until golden brown. Remove from the oven, allow to cool on the tray. When the bun ring is fully cooled make the icing by mixing together the sifted pure icing sugar and maple syrup in a small bowl mix until you have a smooth paste that you can pipe with. Place the icing in a Multix piping bag, snip the end off the piping bag (to leave a small hole) and drizzle the maple syrup icing over the bun, decorate with whole pecans.
Note: If you don’t have a mixer with a dough hook mix the ingredients in a large bowl and then knead on a lightly floured board for about 12 minutes until smooth and elastic, then repeat to add the butter and then follow the rest of the recipe.