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
A denser than normal bread with a crisp and chewy crust. Flavoured with cinnamon and stuffed with raisins, these are perfect just lightly buttered and topped with cinnamon sugar.
Bagels have been a very recent discovery for me. I often don’t bother to check the ingredients on baked goods, presuming they have butter or milk in them, but recently found New York Bakery Company’s bagels are dairy free! And so the last few weeks have been bagel filled whilst I’ve been trying different toppings, and it seems that everyone has their favourite combination. After experimenting with everything from eggs, jams and marmalades, peanut butter and chocolate spread, I have settled on my favourite…. Cinnamon and Raisin Bagels lightly buttered with a cinnamon sugar topping.
These freshly bakes bagels are so much better than the shop bought variety; more crusty and chewy on the outside, much less dense in the middle. They were perfect just reheated in the oven for a few minutes, split open and then buttered. If you, like me, have no problem with something sweet occasionally for breakfast, sprinkle a pinch of cinnamon and sugar on top too. I love cinnamon so am generous with the cinnamon – Although there is quite a lot in the dough already, it only gives a gentle flavour once the bagels have been baked so I like to ramp it up.
Bagels on paper did not look that difficult to make – but they were certainly one of the more challenging types of bread that I have made. There are two things that made it different to normal dough; One thing is that you make a pre-ferment (sounds complicated but was actually incredibly simple), and the second is that the dough has very low hydration levels, which makes it very stiff and a good work out for your arms to knead it. I would not recommend making these as a first time bread maker, but if you’ve made any sort of bread before you will be fine.
The inspiration for this recipe comes from Richard Bertinet’s book ‘Crust’ but has been adapted to make them cinnamon and raisin flavoured. If you wanted to make plain bagels simply omit the cinnamon and raisins and reduce the honey to 20g.
With all of that being said these bagels were so delicious and worth the effort that I will definitely be doing them again. It makes me wish we held brunches at our house just to have an excuse to make them regularly!