Twist holiday cake with agave

Instructions

1. In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 35 C. Add to dry ingredients and beat just until moistened. Add eggs and beat on medium for 2 minutes.
2. Stir in remaining flour to form the dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
3. The filling: In a small bowl, combine the first seven filling ingredients and beat for 2 minutes.
4. Divide dough in half. Roll each into a 140 x 20 cm rectangle. Spread filling to within 1 cm of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.
5. With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up. Gently twist ropes together. Transfer to two greased 23 cm round baking pans. Coil into a circle. Tuck ends under and pinch to seal. Cover and let rise in a warm place until doubled, about 20 minutes.

• Servings : 32
• Ready in : 100 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Easter Recipes
• Ingredient : Agave, Brown sugar, Butter, Cacao, Caster sugar, Caw-milk, Cinnamon, Dry yest, Eggs, Flour, Salt, Sugar, Walnuts