Pecan Cinnamon Rolls – a soft, chewy, sweet and light bun filled with chopped pecan nuts and cinnamon. Delicious and really easy to make at home, you’ll be making these bakery-perfect in no time.
One of my aims for last year was to continue to expand my bread making skills. Suffice to say that by the time Summer came, I had gotten a bit lazy. Apart from the odd focaccia and pizza base, I hadn’t made bread in quite a while, and then I saw these in a bakery whilst walking around our town centre. Well, how could I not be tempted to try and recreate them at home?!
I’ve only once made anything similar – these Christmas Chelsea Buns – so although I was familiar with the concept of making an enriched dough, I’m by no means an expert. The end result should be a dough that is richer and sweeter than normal bread, softer and more buttery, and lighter from lots of tiny airholes. However complicated that might sound to achieve you really don’t need bread making experience to get these perfect. The main thing is just to knead until your arms hurt. And then knead some more!
The end result is definitely worth the effort – a soft, chewy, ever-so-slightly sticky bun, with layers of sweet cinnamon and chunks of crunchy pecans throughout. Surprisingly not too sweet, but sweet enough to have alongside a strong coffee – Perfect for a mid-morning treat. As you can prove them overnight in the fridge, you can treat yourself to some freshly baked goods for a late breakfast, ideal on a lazy day.
The buns get their classic shine from a little drizzle of sweet, sticky, maple syrup. It just begs to be put with warm spices like cinnamon, and used sparingly, the flavour doesn’t overtake the rest. It just makes for an irresistible bun, where eating them one at a time is certainly not an option!
Filed under Bread, breakfast
Perfect Hot Cross Buns, spiced bread dough studded with cranberries, sultanas and apples. Perfect for an Easter Breakfast.
Easter is most certainly on its way; even at Christmas you do not see such an abundance of chocolate in the shops! As well as chocolate there are fluffy baby chicks and pastel table decorations aplenty. But nothing says Easter to me as much as the piles and piles of Hot Cross Buns sold everywhere, as these still remain one of the few foods that you can’t buy all year round.
I haven’t eaten a shop bought Hot Cross Bun for a long time, not being able to eat the butter they are usually full of, so this year I thought I would tackle making them from scratch – and what a great result! I’m not going to lie… they take quite a long time and a lot of organisation but it is so worth the effort. This recipe suggests proving the dough overnight which means that if you want to eat them for breakfast on a Sunday (before midday!), you’ll start the dough on Friday night and bake them on the Saturday. The effort is really worth it though; the dough becomes light yet chewy, and the spices have time to permeate the dough ensuring their flavour stands out against the sweet fruits. These Hot Cross Buns are a mixture of the traditional and the new; more fruity than usual with cranberries, apples and sultanas, and very aromatic with orange zest and mixed spice instead of just cinnamon. You can easily play around with these flavours and add or take away as you wish – for example, add ground cardamon instead of mixed spice, or change the flavours all together and replace with chocolate, cranberry, cinnamon and ginger for a twist.
After the effort and time of baking these, serve them on a beautifully decorated table (look here for a quick and simple idea, ideal for Easter), just warmed through in the oven, split in half and lightly spread with dairy free butter. In all honesty, who could imagine a better Easter breakfast than that? It might just make you wish we could eat these all year round… Continue reading
Christmas is now imminent, and this year for the first time I will be spending Christmas day with my boyfriend’s family. They, like many families (including mine in years past!) have croissants for breakfast. Clearly for me this is not an option – although if anyone knows of any good dairy free croissants please do give me a shout! – So I was tasked to think of what I would like to eat for breakfast on Christmas day.
It is safe to say I overthink anything when it comes to Christmas, and I must have gone through every option of breakfast food possible. The key things were it needs to be quick, fuss free and involve little cooking in the morning. After a lot of searching, I remembered Fruit Loaves, something that brings back wonderful childhood memories of breakfasts with my grandparents in Belgium. Their local bakery had the best raisin bread I have ever tasted and kindly my grandparents would always have some in the house for when we visited.
I’ve given the fruit loaf a Christmas-sy twist for the big day by including clementine zest, cinnamon and ginger, ready to be slathered in marmalade. However, if the Christmas flavours are not up your street, or you’re one of those people who thinks Christmas food should be confined to December only, I have made it clear in the recipe below how you can avoid this!