Mix the melted butter and milk together, let it cool. (*If is too hot, it will kill the yeast) Then add in egg, and mix well.

Place the flour and yeast in a large bowl, mix well. Then add in the mixture, mix well and form a dough. If the dough is too wet, add some flour, if too dry, add some water. Knead the dough for about 10 minutes or until the dough is smooth and shinny.

Place the dough on floured surface, knead for about 10 minutes or until the dough is smooth. If the dough is too dry, add little bit of water; if too wet, add some flour. Place the dough in a bowl brushed with oil, cover with cling film and let it rest for at least an hour until double in size.

For the sticky topping: Put butter, honey and brown sugar in a sauce pan, cook under medium heat until everything dissolved, let it cool.

Take the dough out, press the dough and release the air. Roll into 40 x 25cm rectangular (1cm thick) Brush with melted butter, sprinkle brown sugar and ground cinnamon.

Then roll the dough tightly from the longer end. Seal the end and cut into 9 pieces.

Pour the caramel into baking tin, then sprinkle chopped nuts. Place the bread dough into a tin, cover with cling film and let it rest for 45 minutes.

Pop it in preheated oven at 190C, bake for 30 – 35 minutes. Let it cool for 10 minutes, then turn it upside-down. Enjoy!