ginger – Sweet Tooth Experiments

Spiced Caramel Apple Pie Cake

Posted on May 3, 2019 Posted in Cakes .

Spiced Caramel Apple Pie Cake


After eating an apple pie recently I got the idea of turning the filling into a cake, but instead of putting the filling into the batter of the cake I wanted to use it as the filling between cake layers. For the cake batter I wanted to ensure that the apple was evident, but not the only key feature in the cake. Additionally, I wanted to cake to feature flavors that complement the apple, thus incorporating brown sugar, caramel essence, ginger and of course apples best friend…cinnamon. Think carrot cake or banana cake texture and flavors, but without the carrot and banana.To keep the apple pie mix intact and in the middle of the cake layers I opted for a cream cheese frosting for the layers and outside of the cake, again featuring the caramel flavor. The outcome is a delectable spiced apple cake that is rich in apple pie inspired flavor layers as well as caramel cheesecake-ish frosted layers.

Ingredients:

Cake:

170g brown sugar
2 eggs
100ml vegetable oil
50ml butter, melted
420g apples, peeled and grated (240g grated apple)
220ml self-rising flour
1 tsn of bi- carbonate soda
1 tsn ground cinnamon
1 tsn ground ginger
60g almond meal
1 lemon (zest of whole lemon)

Apple Filling:

55g brown sugar
½ tsn ground cinnamon
30g butter
180ml water
260g apples, peeled and diced (175g diced apple)

Syrup:

30ml brandy
30ml lemon juice
80g brown sugar

Icing:

80g butter
100g white chocolate
250g cream cheese
120g vanilla flavored yoghurt
1 tsn salted caramel essence
30g icing sugar

Method:

Pre-heat the oven to 175c degrees and line 3 x 25cm cake tins with baking paper.
Using your kitchen aid (electric beaters) beat the sugar and eggs for 5 minutes or until fluffy and pale.
Add the melted butter and oil to the bowl, pouring while the beaters run.
Stop the mixer and remove the bowl.
Add the apple and sift in the flour, spices, salt, soda and almond meal.
Carefully fold the ingredients together until just combine.
Pour the mix evenly into the 3 tins and place in the oven for 30 minutes or until a skewer inserted into the center comes out clean.
Leave the cakes on a cooling rack to cool completely.
Meanwhile, to make the filling place the butter, sugar, cinnamon and water into a saucepan and heat on high until boiling.
Add the apples and cook on high for 10 minutes until the syrup thickens and the apple is soft but still holds it’s shape.
Place the mix into a bowl and leave aside to cool.
Place the syrup ingredients into a new bowl and heat in the microwave until boiling, stir until silky smooth in texture.
Using a pastry brush, brush the syrup onto the top of the 3 cakes.
Next make the icing by melting the butter in a medium sized bowl in the microwave until bubbling. Add the white chocolate piece and stir until smooth.
Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky. Place in the fridge to set.
To put the cake together place one cake layer on a plate syrup side up, top with ¼ icing, then ½ of the apple filling over the top of the icing.
Top with the second cake layer syrup side up, top with ¼ icing, then the remaining apple filling over the top of the icing.
Top with 3^rd cake layer syrup side down and ice the top and the sides of the cake with the remaining icing.
To decorate I have topped with dried apple slices and caramel sauce.


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Sago and Dried Fruit Boiled Pudding

Posted on April 21, 2018 Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

40g sago
120ml milk
50g butter, melted
50g breadcrumbs
140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
60g sugar
1 tsn ground cinnamon
½ tsn ground ginger
½ tsn ground mixed spice
1 tsn bicarb of soda

Method:

Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
Wet a muslin pudding cloth and ring out to remove access water.
Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
Place the pudding onto a plate and serve with custard or double cream.

Sago and Dried Fruit Boiled Pudding recipe

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Chocolate Honeycomb Spiced Christmas Pudding

Posted on December 9, 2017 Posted in Pudding .

Chocolate Honeycomb Spiced Christmas Pudding

Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

Ingredients:

125g dried mixed fruit
225g dried dates, diced
60ml brandy
160ml orange juice
225g butter
140g brown sugar
3 eggs
40g cocoa powder
140g plain flour
1 tsn ground cinnamon
¼ tsn ground nutmeg
½ tsn ground ginger
110g pecans, chopped
30g breadcrumbs
200g honeycomb, diced

Ganache:

30ml cream
50g dark chocolate

Method:

Preheat the oven to 160c and line a pudding tin with baking paper.
Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
Add the eggs one at a time to the sugar mix, beating in between each addition.
Sieve the flour, cocoa powder and spices into the sugar mix.
Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
Lastly, add 150g of the honeycomb and stir until combine.
Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
Place the pudding on a cooling tray until cooled completely.
Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
Stir the ganache until silky smooth.
Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
To serve cut the pudding into slices and accompany with ice-cream or double cream.

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Ginger and Date Biscuit Cake

Posted on November 25, 2017 Posted in Biscuits, Cakes .

Ginger and Date Biscuit Cake

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

Ingredients:

80g pitted dried dates
600ml thickened cream
1 tbsn icing sugar
70ml sherry
250g gingersnap biscuits

Method:

Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
Use an electric beater to beat the cream until soft peaks form.
Add the icing sugar a beat until firm peaks form.
Set aside 250ml whipped cream for later use.
Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
Gentry fold the date mix through the remaining 330ml of whipped cream.
Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
Place in the fridge for 6 hours, or preferably overnight.
When ready to serve remove from the fridge, cut and enjoy.

Note: I also grated over some dark chocolate for decoration.

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Mocha Ginger and Caramel Layer Cake

Posted on November 4, 2017 Posted in Cakes .

Mocha Ginger and Caramel Layer Cake

My attempt number 3 of making a treat featuring chocolate, coffee, ginger and caramel and I finally have a luscious and delectable treat on my hands!

Attempt 1 was the mousse cake that featured a dark chocolate mocha layer, a white chocolate ginger layer and a caramel layer. Though this attempt was a structural disaster (the layers didn’t play well as mousse – the caramel layer melted fairly quickly), I did as least identify the flavour combo was divine.

Attempt 2 was the slice, similar to a caramel slice but with a ginger biscuit base, caramel center and mocha layer on the top. This was ok but reminded me too much of the traditional caramel slice and not unusual enough.

Attempt 3 takes my crowd-pleasing Devils Food Cake recipe as the mocha layer, my Churros Chocolate Caramel Cake’s caramel as the caramel layer and my never fail Vanilla Cake recipe as the ginger cake layers base.

Outcome – Aaaaamamzing!

A bit of work as 2 cakes need to me made but sooooo worth it!

Ingredients:

Mocha layer:

120g butter
90g caster sugar
1 tsn vanilla essence
2 eggs
115g self-raising flour
40g cake flour
55g cocoa powder
1/2 tsn salt
1/4 tsn bicarbonate of soda
6 tsn instant espresso coffee granules
120ml buttermilk

Ginger layer:

125g butter
150g sugar
1 tsn vanilla essence
2 eggs
160g self-raising flour
1 tsn ground ginger
2 tsn grated ginger
1 + ½ tsn ground cinnamon
¼ tsn all spice
½ tsn salt
1/4 tsn bicarbonate of soda
125ml buttermilk

Buttercream:

60g butter
20g icing sugar

Caramel frosting:

130g white sugar
20ml water
50g brown sugar
180ml thickened cream

Method:

Preheat the oven to 180c and line 2 x 25cm round cake tins with baking paper.
Firstly, make the Mocha cake layer by using electric beaters to beat the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flours, cocoa powder, salt and bicarbonate of soda into the butter mix.
In a separate small bowl add the coffee granules to the buttermilk, stir until well combined and pour into the butter mix.
Beat the mix with electric beaters until just combined.
Pour mixture into 1 of the prepared pans and bake for 1 hour or until a skewer inserted in the center comes out clean.
Meanwhile, make the Ginger cake layer by whisking with electric beaters the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flour, spices, salt and bicarbonate of soda into the butter mix.
Pour the buttermilk into the butter mix.
Beat the mix with electric beaters until just combined.
Once the mocha cake that is baking in the background is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
Pour the ginger cake layer mixture into the 2nd prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Once the ginger cake is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
To make the buttercream beat the butter and icing sugar for 5 minutes, place in the fridge for later use.
Now make the caramel by place the white sugar and water into a saucepan, on a high heat, stirring until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is golden is colour, take off heat.
Add the brown sugar and 80ml thickened cream to the caramel (be careful of the caramel spitting when adding the cream) and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the remaining 100ml thickened cream with electric beaters until soft peaks form.
Add the completely cooled caramel to the cream and beat slowly until the caramel is combine and firm peaks form, set aside.
To assemble the cake, cut the tops of both cakes to ensure both are even and flat on top.
Place the mocha cake layer onto a plate, then using a piping bag with a circular nozzle pipe an icing border around the mocha cake layers top.
Spoon 1/3^rd of the caramel frosting into the center of the buttercream icing and smooth with the back of the spoon.
Add the ginger layer on top of the icing and spread the top of the cake and sides with the remaining caramel frosting.
Top with grated dark chocolate, extra grated white chocolate and a pinch of ground ginger if desired.


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Green Smoothie Chocolate Cake

Posted on October 7, 2017 Posted in Cakes .

Green Smoothie Chocolate Cake

Green Smoothie Chocolate Cake recipe

Don’t get scared, hold on and stay with me for 1 minute, I can guarantee this cake will taste only of chocolate, you will not taste a gram of green or healthiness in this cake.

The name of this recipe says it all, I have taken key ingredients that you usually find in green smoothies that provide a pleather of varying health benefits and turned them into a cake. In fact, 12/16 of the ingredients in this cake are well known for their health benefits.

Don’t believe you can eat a nutritious cake and thoroughly enjoy it? The below is an example of a few ingredients that provides exactly that:

Zucchini – vitamin C & A, protein, fiber, potassium & folate
Spinach – vitamins A, B2, C and K, magnesium, manganese, folate, iron, calcium & potassium
Dates – iron, calcium, potassium, phosphorous & magnesium
Cocoa – lower blood pressure, improve blood flow & 3x the antioxidants than a cup of green tea
Cinnamon – lowers blood sugar and reduce heart disease risk factors
Ginger and Turmeric – anti-inflammatory qualities
Oatmeal – controls blood sugars, high in fiber and drops bad cholesterol
Avocado – vitamin C & E

Ingredients:

Cake batter:

265g zucchini
65g spinach
65g dates
240ml almond milk
65g cocoa powder
¼ tsn ground cinnamon
1/4 tsn ground ginger
Pinch turmeric
165g butter
240g sugar
4 eggs
30g oatmeal
175g self-raising flour

Icing:

1 large avocado (190g flesh)
60g dates
80ml honey
1 tsn vanilla essence
30g cocoa powder

Extra:

35g dates, diced

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Grate the zucchini into a bowl and squeeze out 65ml of the zucchini liquid.
Place in a food processor the spinach, dates and 120ml of the almond milk, blitz until smooth.
Add the remaining 120ml of almond milk along with the cocoa powder, cinnamon, ginger and turmeric to the food processor. Blitz until smooth and well combine, add to the zucchini and stir to combine.
Using electric beaters whisk the butter for 3 minutes or until pale in colour.
Add the sugar to the butter and beat for 5 minutes until fluffy and light.
Add the eggs, one at a time beating for at least 1 minute between each addition (mix should be light, pale and fluffy).
Pour the oatmeal into the butter mix and sieve the self-raising flour into the mix.
Add the almond milk wet mix and whisk with electric beaters on low until just combine.
Spoon the mix evenly into the 2 prepared cake tins.
Bake in the oven for 50 minutes or until a skewer inserted in the center of each cake comes out clean.
Leave the cakes in the tins for 10 minutes before inverting onto a cooling rack until cold.
Meanwhile, make the icing by placing the avocado, dates, vanilla and honey into a food processor and blitz until well combine and smooth.
Add the cocoa powder to the avocado mix and blitz until smooth and well combine.
Place 1 cake onto a plate, top with 1/3rd of the icing.
Add the 2^nd cake on top and use the remaining icing on the top and sides of the cake, scatter with the additional dates for decoration, enjoy.

NOTE: For additional decoration only I have picked a few flowers for the garden and arranged on top of the cake.

Green Smoothie Chocolate Cake recipe

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Spiced Parsnip Date and Orange Cupcakes

Posted on September 23, 2017 Posted in Cupcakes .

Spiced Parsnip Date and Orange Cupcakes

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Ingredients:

Cupcake batter:

180g self-raising flour
1 + ½ tsn baking powder
120g brown sugar
1 + ½ tsn ground ginger
1 + ½ tsn ground cinnamon
¼ tsn salt
1/3rd tsn ground nutmeg
1/3^rd tsn mixed ground spice
80g dried dates
60g walnuts
180g parsnip
3 tsn orange zest
3 eggs
120g vegetable oil
70ml honey
1 tsn vanilla essence

Frosting:

300g cream cheese, softened
70g butter, softened
1 tsn orange zest
100g icing sugar

Method:

Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
Dice the dates and walnuts into small pieces and add to the flour mix, stir.
Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
In a separate bowl whisk the eggs with electric beaters until light and fluffy.
Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
Evenly spoon the batter into the patty cases.
Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
Using electric beaters whisk until fluffy and well combine.
Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
Enjoy!

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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on May 27, 2017 Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

Ingredients:

Cake:

145g sugar
160g rice flour
1 tsn vanilla essence
240g cantaloupe flesh, diced
60g honey
½ tsn ground ginger
1/8 salt
1 tsn lemon and lime zest

Syrup:

120g cantaloupe flesh, diced
20ml honey
½ tsn lime and lemon zest
1/8 tsn ground ginger
30ml water
50g palm sugar

Method:

Spray 4 x 200ml cake moulds with oil spray.
Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
Pour the cake batter into the 4 ramekin moulds, 150ml in each.
Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
Pass the syrup through a sieve and leave aside to cool.
Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

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Rum Banana Ginger and Date Cake

Posted on March 11, 2017 Posted in Cakes .

Rum Banana Ginger and Date Cake

This cake is actually a massive fluke. Originally I wanted to make a creamy soda cake and planned to use my Coca-Cola Chocolate Cake recipe and substitute the cola for creamy soda.

After I made this cake I soon realised that the creamy soda taste is so subtitle that it just tastes like a plan vanilla cake. As I was in the baking mood I then decided that this was a flop and I would make a new cake.

I still wanted to do a drink based cake so I took inspiration from the night before – Saturday nights drinks.

A friend was drinking spiced rum with ginger beer – so I thought of still using the coca-cola recipe as the base but replacing the cola with spiced Rum and added ground ginger to the mix. This though was still a little ordinary, therefore to add another layer I made ginger rum banana filling and topped the cake with some chopped dates. I figured the dates could play the same role as raisins do in the ‘rum & raisin’ combo. Additionally banana works well with ginger and rum so if could be a good inclusion.

Outcome – this cake hits the spot!

Ingredients:

Cake:

260g self raising flour
300g brown sugar
¼ tsn salt
1 tsn ground ginger
1 egg
125ml milk
1 tsn vanilla
125g butter
180ml rum

Filling:

300g banana (3 banana’s)
60ml butter
1 tbsn rum
1 tsn ground ginger

Icing:

1 + 1/2 cup icing sugar
150g cream cheese
75g butter
2 tsn rum
1 tsn ground ginger

Extra:

150g dates, diced.

Method:

Pre-heat the oven to 180c degrees and line a 23cm cake tin with baking paper.
Place the flour, sugar, salt and ginger into a bowl and stir until well combined.
Place the egg, milk and vanilla into a bowl and using electric beaters beat until light and fluffy.
Place the butter and rum into a saucepan and heat on low until the butter is melted, take off the heat.
Stir the egg mix into the dry mix until well combined.
Add the rum mix and beat with electric beaters until smooth.
Pour the cake mix into the tin and bake for 50 minutes or until a skewer inserted into the center comes out clean.
Place on a cooling rack until cold.
Meanwhile to make the filling mash the bananas until smooth (if lumpy pass through a sieve).
Place the filling ingredients into a saucepan and stir on a medium heat until well combine and the bananas have absorbed the other ingredients. Set aside.
To make the icing place all the ingredients into a bowl and using electric beaters whisk until smooth and creamy, set aside.
Cut the cake in half horizontally and spread the banana mix evenly on the top of one cake layer.
Place the second layer onto the banana mix.
Spread the icing over the top and sides of the cake.
Top with diced dates and serve.

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Monkey Bread

Posted on March 4, 2017 Posted in Bread .

Monkey Bread


This recipe actually has quite a few variations online. I too created my own version, utilizing aromas and flavors I know taste like magic together.
This bread is an alternative to a cinnamon scroll, but in my opinion much tastier, simpler and interesting.
The ball method means every mouthful has delicious spices and nuts. Think brioche bread, beautiful crunch of roasted nuts and swirls of tasty complementary spices.

Ingredients:

Dough:

100ml milk
45g butter
1 egg
1 + ½ tsn dried yeast
½ tsn salt
225g bread flour
25g sugar

Bread filling:

80g butter, melted
1 + ½ tsn ground cinnamon
1 tsn ground ginger
½ tsn ground nutmeg
110 brown sugar
150g roasted pecans, chopped

Icing:

25g butter, melted
½ tsn ground cinnamon
1 tsn vanilla essence
50g icing sugar

Method:

Place the milk and butter into a bowl and microwave until steaming, stir until combine and butter is melted. Leave aside to cool to room temperature.
Add the milk mix and an egg into your kitchen aid with a dough hook, kneed until combine.
Sift the yeast, flour, salt and sugar into the milk mix and kneed for 10 minutes until silky and elastic.
Spray a bowl with oil spray and transfer the dough into the bowl. Top the bowl with plastic wrap and leave aside the bowl for 90 mins to prove.
Spray a bread load tin with oil spray.
In another bowl place the spices and sugar and then mix until combine.
Melt the 80g butter in a bowl and spoon 15ml into the base of the tin.
Sprinkle melted butter with 1/3^rd of the chopped nuts.
Pull pieces of the dough and roll into 2cm sized balls.
Place the remaining 65ml butter into a bowl and add a ball, completely cover ball with butter and remove with a spoon.
Place the sugar mix into a bowl and swish the bowl around until the ball is completely covered in sugar. Repeat with remaining dough.
Place the balls in the cake tin, evenly, covering the tin then add in 1/3^rd of the pecans.
Add the remaining balls into a second layer and top with remaining sugar and butter.
Push down careful with hands to ensure no gaps.
Leave the tin aside to prove for 90 minutes with plastic wrap on the top.
Pre-heat the oven to 180c degrees and place the bread in the oven to cook for 30 minutes or until the bread is golden brown. Leave in the tin to cool.
Once cooled hit the tin on the bench to allow for the bread to fall out inverted onto a plate.
To make the icing beat the ingredients together with a hand whisk until smooth and pour over the top of the bread.
Top with remaining nuts.
To serve you can cut into bread slices or you can pull the balls off.