Baking · Breakfast

Orangey Pecan Cinnamon buns!

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Bit of naughty baking whilst we have company…. I mean I’m just being a good host, right ? Everyone loves warm Cinnamon buns. That’s my story and I’m sticking to it.. confessions of a Sugar addict . Besides everyone needs to be naughty once in a while. It’s how we find balance (am I convincing anyone ?). They’re just warm and gooey and cinnamonny ❤

So I’ve been playing with a recipe for this dough for a while. But I’m pretty happy with today’s effort. So here goes.

Nb: haven’t mastered a vegan version minus Honey yet. But hope to test this soon !

Recipe

Dough

1 Cup of Almond Milk
1 packet dry active yeast
3 Cups Organic Flour
1/3 Cup Oil of choice ( I used Sunflower )
1/3 plus 1 tsp Honey
1/2 tsp Salt
Zest of 2 Oranges.

Filling :
1 Cup Brown Sugar
1/4 Cup oil or Earth Balance
3 tsp Cinnamon
1 Tsp Nutmeg
1/2 Cup Pecans chopped
Zest of an Orange

Icing :
1 Cup Organic Confectioners Sugar
Almond Milk
1tsp Vanilla Powder or paste.

Start by gently heating the Almond Milk till its luke warm , you don’t want it hot this is important, if it’s too hot it’ll kill the yeast. If you over heat it , cool it before continuing . Once it’s warm add the 1 Tsp of Honey  and then the packet of yeast. Then leave this to sit still for 10 minutes. Should froth up nicely a bit like this :

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At this point put the three cups of flour into a stand mixer or large bowl. Add the salt. Start stirring it as you add the yeasty milk (wow that sounds attractive ?) Once it starts to incorporate add the Honey , oil and orange zest and let in knead for a few minutes. If you’re doing this by hand it will need to be kneaded a bit long just to make sure the Gluten is activated. Then pop the dough in an oiled bowl somewhere warm for 1 -2 hours. ***again warm not hot , by a warm oven or by a radiator , not in or on them **

After a few hours your should come back to the dough being nearly doubled. Squidge all the air out at this point and give it 5 min to rest while you prep the filling.  Add everything except the Oil or Earth balance to a bowl and mix. Then roll the dough into a large rectangle. Give it a little brush with the oil or Earth balance and then sprinkle with the filling.

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It doesn’t have to be perfect. Once it’s at this point , get to rolling ! Roll along the longest edge. Once you have a long roll, nip the ends and seal it together. Then with a sharp knife , cut into 1 inch pieces. Pop these into an oiled cake pan lined with baking paper. Then give them another half hour to rise again. Whilst you heat the oven to 375°.

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Now we’re ready to bake ! 15 -20 minutes until puffed and golden!

When they’re ready , lift them out and leave to cool slightly.  While they’re cooling make the icing , add the icing sugar to a bowl and make it to you’re preferred consistency with the Almond Milk , some like it thick, some like it thin. I won’t judge. Then stir in the vanilla.

Once the buns are cool enough to handle but still warm inside , drizzle away my friends !

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Ps. I’d like to say that’s all the icing I used … but I’d be lying. Sorry .

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