Showing posts with label maple. Show all posts
Showing posts with label maple. Show all posts
Saturday, May 27, 2017
Pumpkin Pecan Roll with Maple Cinnamon Glaze
Pumpkin Pecan Roll with Maple Cinnamon Glaze
This is one of my rare forays into bread baking. Possibly inspired by the Great British Bake off but mainly inspired by a jar of Pecan Pumpkin Butter I bought from America. I debated about what recipe to use it in and came up with pumpkin pie, pumpkin cookies or pumpkin cake but in the end I decided to make a version of cinnamon rolls using pumpkin, pecan and maple syrup. I have to admit that I threw the first lot of dough away as I was not happy with it and it just wouldnt come together. I made it the second time with the same ingredients and it worked beautifully. It definitely takes a little time to make your own dough but its absolutely, totally worth it. The bread was so soft and light it felt like cotton wool on the inside. The pumpkin pecan filling was absolutely delicious and you can clearly taste the pumpkin with a hint of apple and spice. The maple cinnamon glaze complemented the flavours and my kitchen smelt heavenly whilst baking this. This is my first time trying the Clarks Pure Canadian No1 Light Maple Syrup. It comes in a lovely glass flask and tastes better than the regular maple syrup. The taste is purer and it smells divine!
These rolls are perfect for a weekend breakfast or even at a Halloween party as it has very autumnal flavours. You can easily add some Halloween sprinkles or make an orange glaze (with orange colouring) for a more Halloween feel. This success has now inspired me to try making more of my own bread so look out for more bread recipes in the future.
Im entering this to Treat Petite hosted by Kat from the Baking Explorer and Stuart from Cakeyboi. The theme this month is Trick or Treat. The deadline has past but Kat has kindly agreed to include this in the round up - thank you.
my lovely jar of pecan pumpkin butter
I used my new (ish) Lekue bread maker which I bought from Lakeland - its silicone and you can weigh and mix the ingredients in there and knead the dough...
... then close it up and leave it to prove! 
it more than doubled in size yay! 
roll out the dough
add chopped, roasted pecans to the pecan pumpkin butter
spread mixture evenly all over the dough
roll up the dough like a swiss roll and slice 
arrange in a tin leaving a small gap between each roll. Cover with a damp tea towel and leave it for another 30 minutes or so 
you can see that the dough has expanded further to fill all the gaps. Brush with a beaten egg before baking drizzle maple cinnamon glaze on top 
yum! 
The bread is really soft and delicious and the filling is very tasty! Bread recipe from BBC Food
For the dough
500g strong white bread flour
1 teaspoon salt
50g brown sugar
1.5 teaspoon dried yeast
75g butter
200ml milk
1 egg
For the filling
1 jar of pecan pumpkin butter
100g pecans - lightly roasted and roughly chopped
1 beaten egg to brush on top of the the dough before baking
For the maple cinnamon glaze
60mls maple syrup
1-2 teaspoons ground cinnamon (adjust to taste)
250g icing sugar
few tablespoons of milk (optional)
- Start by making the dough - place the flour, salt and sugar in a bowl and mix. Add in the yeast and then rub the butter into the flour mixture until it resembles breadcrumbs.
- Make a well in the centre and pour in the milk and crack in the egg.
- Mix together with your hands - dont worry if its sticky, be patient and it will come together.
- Turn the dough out onto a clean surface ( I used a silicone mat) and knead the dough until it is smooth and elastic. This can take up to 10 minutes!
- To test if its ready, take a small piece of dough and stretch it as then as possible - you should be able to see the light through it and it should not break easily.
- Place the dough in a lightly oiled bowl or in a silicone bread maker if you have one. Cover and leave to prove for about 90 minutes.
- Prepare the filling by lightly roasting the nuts and then roughly chopping them.
- Scoop out the pecan pumpkin butter and add the prepared nuts.
- When the dough is ready, punch it a few times with your knuckles to knock the air out
- Roll the dough out to a rectangle as shown.
- Spread the filling evenly making sure to go right to the edge.
- Starting with the long side, roll the dough up into a sausage shape as you would a swiss roll.
- Cut into 12 equal slices.
- Place the slices with the spiral facing up in a lined square tin.
- Cover with a damp tea towel and leave to prove for a further 45-60 minutes.
- Preheat the oven to 200C.
- The buns should have expanded and will feel springy to the touch.
- Beat an egg in a bowl and brush the tops of the buns.
- Bake at 200C for 10 minutes and then lower the temperature to 180C and bake for a further 15-20 minutes.
- Make the maple cinnamon glaze by mixing the icing sugar with the ground cinnamon. Pour in the maple syrup and mix until smooth.
- Add a few drops of milk if required.
- Once the buns are ready, remove from the oven and drizzle the glaze on top.
- Best served warm but it kept well for a few days in an airtight container.
Disclaimer: I was sent some Clarks maple syrup for review purposes including this Clarks Pure Canadian No1 Light Maple Syrup. This is not a sponsored post and all opinions expressed are my own.
Available link for download
Friday, March 24, 2017
Orange Whiskey and Maple Caramel Sauce
Orange Whiskey and Maple Caramel Sauce
When I was in the Netherlands a few weeks ago, I had the opportunity to bake and shoot with Renee Kemps, a fellow blogger I'd met at the Saveur Blog Awards. At the awards, she and I hit it off right away, mostly by camping out at the food table during the ceremony and helping ourselves to copious amounts of Wilma Jean's fried chicken and tequila shots. We then realized that we would have an opportunity to continue our adventures — it just so happened that a few weeks after the awards, I would be flying to Amsterdam, where Renee currently lives, for my sister's wedding. We excitedly made plans to bake and shoot together.
The initial plan was to make a traditional Dutch baked good; Renee was insistent that we make stroopwafel cookies (that is, an incredibly thin waffle sandwich pressed together with thick caramel syrup). But, well, that just didn't happen. We ended up with these shortbread-like sandwich cookies instead, along with the best caramel syrup I've ever made:
You can read all about our (mis)adventures over on Renee's blog and why we ended up with the cookies that we did. Also, if you haven't checked out her blog already, hurry over! Renee shot all the photos for this post (those callused and veiny rock-climber hands in the photo are yours truly), and, as you can see, is a crazy talented photographer and the well deserved winner of this year's Saveur's Best Food Photography - Editor's Choice Award. Not only is her blog visually stunning, but her incredibly sweet and kind personality just radiates through all her posts!
So get your butt over there:
"Stroopwafel" Sandwich Cookies with Orange, Whiskey, and Maple Caramel
And for now, I'll leave you with this quickie recipe for orange, whiskey, and maple caramel sauce:
get the recipe »
Available link for download
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