Ingredients
Method
For the dough:
- In a food processor, process the pecan nuts until they are grounded, and put this in a bowl along with the ground almonds, flour and salt (and the yeast if it is instant yeast) and combine.
- Now add in the milk, egg and butter (and the yeast if you´re using fresh yeast). Using your hand, combine it all until fully integrated. It will be hard at first. Once combined, cover the bowl with a kitchen towel and let it sit for 10 minutes.
- Then knead on the kitchen surface for 5 minutes, by punching the dough onto the table, folding it over itself and then rotate. Do this for 5 minutes. After this time has passed let it sit for 5 minutes. Repeat this step 2 more times. Put the dough in a celan bowl, cover with some plastic kitchen wrap or a kitchen towel and let it rise for 2 hours.
- Then, on a floured surface, place the dough and roll out with a rolling pin to end up with a rectangle or oval of about 12 x 24 inches (30 x 60 cm) aprox. Let it sit like this for 1 hour.
For the filling:
- Spread the chopped pecan nuts, the butter and honey over the dough.
- Roll up the dough lenghtwise, to get a 24 inches (60 cm) long roll. Now, with a knife, open up in two the roll, cutting it in the middle lenghtwise, to get two 24 inches (60 cm) long pieces, where the filling layers are visible.
- Braid the pieces together and place on a baking sheet lined with parchment paper. Cover up with a towel and let it rise for 1 hour.
For baking:
- Preheat the oven to 410°F (210°C) for 15 minutes.
- Once the hour has passed, place a baking pan filled with water on the lower part of the oven and the place the braid on the top, and bake for 30 minutes to 410°F (210°C).
For the syrup:
- In a pot over the stove to medium heat, place the sugar, water and lemon juice. Mix constantly and bring to a boil, let it boil for 3 to 4 min. until the syrup thickens.
- Once out of the oven, brush the syrup over the bread braid.