Wednesday, 11 June 2014

The Great Swift Bake off: Round 5 - Sweet Buns (Dough Based)

This month in the Great Swift Bake Off we're cracking out the yeast. Sweet buns are the order of the day.

For my recipe I adapted an American recipe. Pecan nuts and maple syrup guarantee a North American feel to almost any recipe! I took an enriched bread dough (450g of flour, 1 egg, salt, yeast, 120ml of milk, 120ml water) and made something akin to a chelsea bun. The filling was 50g rum, 50g maple syrup, 75g butter 75g sultanas, 100g brown sugar and 100g finely chopped peacans smeared liberally over the dough before it was rolled. Oh and two rashers of bacon. Because crispy bacon makes everything better (Jewish festivals excluded).

I soaked the sultanas in warm rum before melting the butter in the mix.

With the sugar added it became a sticky mess!

I toasted the pecans before candying them with the maple syrup. Not sure if the candying helped but it was fun.

Maple candied pecans. It was very hard not to eat the lot at this stage.

The bacon needed baking to supreme crispyness. That stage when not only is the fat crisp but the rasher itself crumbles.

Dough rolled out and coated - note the clear gap at the top to allow the twist to stick closed.

Rolled up and being marked in even size slices.

Stacked into a greased, lined roasting tin...

.. and left to rise.

Baked at 190 for 25-30 minutes.


10 comments:

  1. Replies
    1. Works nicely - think salted caramel :)

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  2. I'd take mine without the bacon though I do like it with waffles & syrup.

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    1. Same principle really. He did a test batch without the bacon and they were also very good :)

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  3. I'm amazed re the bacon, but they do look lovely....and rum? marvelous!!!xxx

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    1. Its a good list of ingredients isn't it :)

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  4. Mmmmm.....almost too pretty to eat. Almost.

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    1. Almost indeed. They go stale very quickly so eating them really is the way forwards :D

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  5. Hi Jenny, thanks for visiting me at emerald cottage.blogspot.co.uk :) Great to have new readers, isn't it :)
    Anyway, quite a spooky coincidence .... I made almost these exact buns for the first time yesterday! I hadn't even been pondering them or anything. I found the recipe in a 2012 magazine that was lying around. Mine didint look anything like yours though! I used banana instead of pecans, which made them a bit sloppy, and I was impatient and didn't leave the dough to increase in size enough, but they were made he same way. I've never made anything this way before! Mine may not have looked that pretty, but they tasted blooming great! I'm just so surprised to visit your blog and see the proper thing :)
    Jill at emeraldcottage.blogspot.co.uk

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    1. That is a coincidence! Banana flavour sounds good, it's definitely the taste that counts with these things isn't it...

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