GETTING READY:

1. In a stand mixer, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.

2. Add softened butter, salt, eggs, and flour to the bowl and mix well with the dough hook. Knead until smooth.

3. Place dough into a greased bowl.

4. Cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

5. Meanwhile, mix together the nuts, spices and salt.

6. In another bowl, mix together the butter and brown sugar until smooth and keep at room temperature.

7. Once doubled in size, punch the dough down. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.

8. Spread the brown sugar and butter mixture evenly over the dough. Sprinkle the nut mix all over and press gently to adhere.

9. Roll up into a tight log. Using unscented floss, cut the dough into 12 even rolls. Place into a large greased baking dish. Cover and let rise until doubled in size.

10. Preheat the oven to 180ºC.

MAKING:

11. While the rolls are rising, Make the syrup; add all the ingredients in a pot and bring to a simmer. Let cook for about 20 minutes until thick and syrup-like. Let cool completely.

12. Place one sheet of phyllo on a lined baking sheet and brush with melted butter.

13.Repeat with the remaining sheets of phyllo and butter. Bake in the preheated oven for 12-13 minutes until golden brown.

14. When the rolls have doubled in size, bake for 20-25 minutes, until the edges are barely golden and the centre of each roll is puffed high up.

15. While still warm from the oven, crush the phyllo pastry on top for some nice shards, drizzle/brush the whole thing with the syrup.

SERVING:

16. Let sit for 5 10 minutes to soak, then eat while still warm.