Steps
- Pulse 250g of bread flour, 250g of all-purpose flour, 7g of instant yeast, 50g of golden superfine sugar, and 2 teaspoons of salt in a food processor.
- Beat 2 large eggs, reserve half, and pulse the rest into the flour with 125ml of whole milk and 100ml of water. Knead for 1 minute, until smooth. Cover in an oiled bowl and rise for 1 hour, until doubled.
- Pat into a rectangle ½in / 1cm thick. Enclose 250g of cool pliable lightly salted butter, cut into eight slices, in the center; fold all edges over and seal.
- Roll to 20 × 12in / 50 × 30cm, turn a quarter-turn, and fold in thirds. Repeat three times in total, chilling for 15 minutes after each fold.
- Finely grind 85g of pecans. Mix with 50g of light muscovado sugar, 1 tablespoon of maple syrup, and 25g of softened unsalted butter.
- Halve the dough. Roll each half to 14 × 14in / 35 × 35cm and cut into nine squares. Cut from each corner almost to the center.
- Add 1 teaspoon of filling to each center, fold alternate points inward, and press to seal. Place on baking sheets, cover, and rise for 30 minutes, until doubled.
- Preheat the oven to 350°F / 180°C. Brush with the reserved egg, reseal the points, and scatter with chopped pecans and sugar. Bake for 20 minutes, until golden; drizzle lightly with maple syrup.