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For dough:
375 g (13 oz) strong white bread flour
60 g (2 ½ oz) caster sugar
1 x 7 g sachet fast action dried yeast
200 ml (7 fl oz) Gold Top milk
60 g (2 ½ oz) unsalted butter, melted
1 egg, beaten
For filling:
25 g (1 oz) unsalted butter, melted
4 tbsp raisins
4 tbsp pecan nuts, toasted and chopped roughly
150 g (5 oz) dark chocolate chips
6 tbsp caster sugar
Grease and line the base of a 20 cm (8 in) cake tin with baking parchment.
To make dough, sift all but 1 rounded tbsp of flour into the bowl of an electric mixer. Add 1 / 2 tsp salt with sugar and yeast. Heat milk until it feels just warm (around blood heat) and pour into bowl with melted butter and egg. Fit a dough hook to mixer and use to form a dough. If mix is too wet, add enough of reserved flour to make a soft, elastic dough. Allow mixer to knead dough for 4 minutes. Place dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise for 1 to 2 hours, or until doubled in size. Knead dough lightly again and roll out to form a rectangle around 60 cm x 18 cm (24 in x 7 in).
Make filling by brushing dough on one side with melted butter. Sprinkle on raisins, nuts, chocolate chips and 2 tbsp of sugar, covering dough almost to the edges. Roll up tightly lengthways to make a sausage shape, then coil this into the cake tin. Cover and leave for 30 to 40 minutes, or until doubled in size.
Preheat oven to 180 C, 350 F or gas mark 4.
Bake for 40 to 45 minutes, or until golden. Meanwhile, place remaining sugar in a small pan with 4 tbsp water and heat until sugar dissolves. Bring to boil and bubble for 2 minutes to make a glaze. Brush glaze over loaf as soon as it comes out of the oven. Cool in tin for 10 minutes before transferring to a cooling rack.
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