>
> This was similar to a challah or brioche dough, although sweetened
> with honey and sourdough based. Additionally, I brushed the rolls and
> the top of the loaf with egg wash, so the surface of the loaf and the
> crust was similar to what one would have on a challah. A bit of a
> crust, but a very delicate and thin one.
>
> Granted, the rolls were then upended so the gooey part was on top, but
> they looked cute before I turned them, too. The gooey pecan part did
> get a sugary crispiness to them.
>
> Boron
>
They look really good -- even the gooey, nutty, crispy part. <g>
Barry
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