Since my recent addiction to baking bread based goods I have been desperate to give these a go. After searching around for the perfect recipe I decided to just go with my instincts and fill it with my favourite combination- pecans, walnuts and cinnamon. This is another recipe you need to patience for but you will be greatly rewarded for it. I made the rolls one evening and then left them in the fridge ready to bake in the morning. Its a nice idea to spread them over a few pans so that you can have freshly baked rolls for breakfast for a few days, next time I will also try to freeze a couple so that 1 lazy sunday morning I can just roll out of bed and stick them in the oven without much thinking. They will fill your home with the sweetest aromas that will make your neighbours jealous and your stomach growl. Have I sold them to you yet?
Recipe partly adapted from Joy the Baker
You will need-
- 1 7g pouch dry yeast
- 1/4 cup & 1/2 tsp sugar
- 1/2 cup milk at room temperature
- 2 tblsp light brown sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 3/4 cups of plain flour (sifted) plus extra for kneeding
- 3/4 tsp salt
- 8 tblsp unsalted butter (plus extra for brushing at the end)
- 1/2 cup of sugar
- 1/4 cup of dark brown sugar
- 100g chopped pecan nuts
- 100g chopped walnuts
- 1 tblsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground mixed spice
- 2 tblsp agave syrup (or maple syrup)
- 4 oz cream cheese at room temperature
- 1/8 cup buttermilk
- 1 cup icing sugar
Begin by combining 1/4 cup of warm water with the yeast and 1/2 tsp sugar. Mix and then leave it to sit for around 10 minutes until it is foamy.
Next add the rest of the sugars, the milk, vanilla, egg yolk and egg and whisk until everything is combined.
Fit the dough attachment onto your mixer and then add the flour and salt until you get a dough. Next knead on a medium high for 4 minutes. Next add the butter and knead for a further 6 minutes. The dough will be quite wet and sticky so add a further 1/3 cup and mix for a few minutes. You want to dough to still be a bit sticky so don't add more flour than that.
While the dough is rising make your filling by combining the dry ingredients and then mix in the syrup and put to one side.
When the dough is ready flour your work surface and then carefully knead the dough with a little more flour until its not sticky.
Then using a floured rolling pin roll the dough to a 10" x 10" square. Stir the cream cheese until its nice and soft and spreadable and then spread evenly across the dough.
Fold the dough into thirds so you get a long rectangle and then fold that into thirds again so you end up with a square. Turn the dough over so the folds are in the bottom and then carefully roll it out into a 10" x 20" rectangle.
Now its time for the topping. Spread the nut mixture over the whole of the dough just leaving some space on the border furthest from you. Press the filling gently into the dough and then roll tightly until you end up with a cylinder. Place the roll with the join down then cut the ends off (I cooked these on the night to to test) then cut the roll into 6 even slices.
Line the tins with butter and then place the slices in. Cover with clingfilm and place in the fridge overnight. Alternatively cover the pan with clingfilm and a teatowel and leave to rise in a warm place for 2 hours. When you are ready to go preheat your oven to 190C and bake for around 20 to 30 minutes till they are golden brown and a toothpick comes out clean when inserted into the middle.
Whilst they are baking mix together the buttermilk and icing sugar to make your icing. When they come out of the oven brush them with some melted butter and drizzle with icing.
Eat straight away with a cup of tea