Giant cinnamon crescent scroll

Method

• Step 1
  Place flour, sugar and salt in the bowl of a stand mixer with the dough hook attachment. Melt butter, then add milk and heat in a saucepan or microwave until lukewarm. Whisk in yeast, then add to flour mixture and start mixing. Add beaten eggs and continue kneading until soft and pliable. Transfer dough to a bowl that has been lightly greased with olive oil. Cover and set aside to rise for 2 hours until doubled in size.
• Step 2
  Punch down dough and place on a floured surface. Roll out into a rectangle 50cm wide and 35cm deep. Spread liberally with extra butter. Combine brown sugar, cinnamon and mixed spice and sprinkle evenly over the surface. Starting with the long edge closest to you, carefully roll the dough up into a large sausage shape.
• Step 3
  Preheat oven to 180. Line a large baking tray with baking paper. Carefully lift the scroll and place it on the prepared tray in a half moon or crescent shape. Leave to prove for 30 minutes. Brush the top with extra milk, then bake for 30-35 minutes until golden and cooked through. Allow to cool.
• Step 4
  To make icing, sift icing sugar into a large bowl. Add butter and a little milk and begin whisking. Continue adding milk and mixing until you reach a thick, spreadable consistency. Spread icing over the top of the cooled crescent and sprinkle with crushed walnuts. Cut into thick slices to serve.