We’ve been all about the scroll at work lately. One of our cafes stocks a range of 3 or 4 and we were discussing them in the office last week. The consensus was yum! I decided to try making a batch and…. yum! They were really delicious. And made me super popular at work. They were also a peace offering after one of my co-workers and I got into a couple of passionate debates about politics, marriage equality and The Bachelor last week!
I came across this version and decided to try it out. What do you know?! Matt Preston knows food!
Source: delicious. – April 2015 , Page 74
Recipe by Matt Preston
- 220ml milk
- 21/2 tablespoons caster sugar
- 7g sachet (2 teaspoons) dried instant yeast
- 450g bread flour, plus extra to dust
- 250g chilled unsalted butter
- 2 eggs, lightly beaten
- 1 tablespoon ground cinnamon
- 3/4 firmly packed cup (185g) brown sugar
- 3 cups (420g) pecans
- 1/2 cup (125ml) maple syrup
- 1 cup (150g) pure icing sugar
What to do!
Combine 160ml milk and caster sugar in a saucepan over low heat to warm slightly, then remove from heat. Transfer mixture to a small bowl, add yeast, stir to combine, then set aside for 5 minutes or until frothy.
Sift the flour into the bowl of an electric mixer with 1 teaspoon salt. Chop 100g butter into 1cm cubes and add to the bowl. Rub butter into flour mixture until it resembles coarse breadcrumbs. Make a well in the centre and pour in the eggs. Knead with a dough hook on low speed for 1-2 minutes until combined, then add the yeast mixture. Knead on low speed for a further 8-10 minutes until dough is soft. Transfer dough to an oiled bowl, cover with a damp tea towel and stand in a warm place for 1 hour or until doubled in size.
Meanwhile, place cinnamon, 1/2 cup (125g) brown sugar, 1 cup (140g) pecans and 11/2 tsp salt in a food processor and whiz until finely chopped. Add another 1/2 cup (70g) pecans and pulse until the pecans are roughly chopped.
Knock back the dough on a lightly floured surface, then divide into 2 portions. Dust the tops with flour, then roll out on baking paper into two 24cm x 36cm rectangles. Melt remaining 150g butter and lightly brush a little over each rectangle. With a long edge facing you, gently press half the pecan mixture into one rectangle, leaving a 3cm gap along the top edge. Working from the edge closest to you, roll up the dough, making sure to tighten the roll as you go. Using the blunt edge of a knife, seal the edge along the seam. Repeat with the second rectangle and remaining pecan mixture. Place rolls on a baking tray, seam-side down, then chill for 30 minutes to rest and firm up.
Meanwhile, roughly chop the remaining 11/2 cups (210g) pecans, then combine two-thirds (reserving the remaining third to garnish) with maple syrup, remaining melted butter (left over after brushing) and remaining 1/4 cup (60g) brown sugar.
Remove the rolls from the fridge and cut each into 8 slices. Evenly spread the maple-pecan butter into a 30cm-deep heavy-based baking dish, then sprinkle with 1/2 teaspoon sea salt. Arrange the slices, cut-side up, evenly around the dish with 2-3cm spaces between. Cover the dish with plastic wrap and set aside in a warm place for 30 minutes or until risen.
Preheat the oven to 180C. Remove the plastic wrap and bake buns for 35-40 minutes until golden and cooked through (cover with foil if browning too quickly). Set aside to cool slightly.
To make the icing, combine the icing sugar and remaining 1/4 cup (60ml) milk in a bowl. Invert the buns onto a platter so the pecan-caramel side is facing up.
Sprinkle over the reserved chopped pecans and drizzle with icing to serve.