Walnut Sticky Loaf




25 mins


30 mins



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.