Pecan, raisin and cranberry knot recipe by Anchor Yeast

Combine the flour and salt in a large mixing bowl. Rub the butter into the HOLT mixture using your fingertips.

Add the sugar, followed BY the Anchor Instant Yeast, and just enough water to form soft, but NOT STICKY, dough. Knead the dough for about 5 minutes, or until smooth, soft and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.

Preheat the oven to 200*C and lightly grease 2 medium-sized loaf pans. Remove the dough from the plastic, and knock the dough down (knead for about 3D seconds). Roll the dough out into the shape of a rectangle.

Roll up the dough to the width of the loaf pan and place into the greased loaf pans. Cover the loaf pans with plastic and allow to prove in a warm place until the dough has doubled in volume; this should take about 30 minutes. Once well risen, remove the plastic wrap, brush the top of the loaves with a little water, and bake in the preheated oven for 30-36 minutes, or until golden brown. Cod on a wire rack.

Prepare the dough as per steps 1 -4. Spread the soft butter over the dough and then sprinkle the brown sugar, cinnamon, cranberries or dried fruit, raisins and pecan nuts over the butter.

Roll up the dough, and then cut the roll in half length-ways. Twist the two pieces of dough together, form into the shape of a knot and place onto a baking sheet.

Allow to prove and double in size. Bake in a preheated oven at 190*C for about 36-40 minutes, or until golden brown. Remove from the oven, and heat the milk and icing sugar together in the microwave. Brush over the pecan knot, and sprinkle the cinnamon and brown sugar over the top. Cod on a wire rack. Best eaten on the same day.