- 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.
- 100ml milk
- 45g butter
- 1 egg
- 1 + ½ tsn dried yeast
- ½ tsn salt
- 225g bread flour
- 25g sugar
- 80g butter, melted
- 1 + ½ tsn ground cinnamon
- 1 tsn ground ginger
- ½ tsn ground nutmeg
- 110 brown sugar
- 150g roasted pecans, chopped
- 25g butter, melted
- ½ tsn ground cinnamon
- 1 tsn vanilla essence
- 50g icing sugar
- 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 1/3rd 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 1/3rd 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.
Note: This bread is amazing with a swipe of butter.
- Step 2
- Step 10
- Step 11
- Step 17
- Step 19
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