Oh my! This just might be my favourite thing I have ever baked (I’m sure I’ve said that before?!) These Pecan & Maple Brioche Rolls aren’t necessarily the quickest bake ever but they are more than worth it. You do need to do the preparation a couple of nights before to get the brioche dough ready but please don’t be put off. I will admit to thinking on Monday night that these were a bit of a faff and surely they couldn’t be worth it, but they most definitely are!
We were away on Tuesday night at a brilliant hotel (review coming very soon) so I used Monday to make a start on Bake of the Week. I first made Brioche dough about 4 years ago and they were a huge disaster. Since then, I have worked on perfecting my proving techniques (which I’m sure you are all heartily sick of hearing about) so back to Brioche dough it is! They worked perfectly – I can’t remember now what I used to find so hard about dough.
| Serves | 10+ |
| Meal type | Bread, Breakfast, Dessert, Lunch, Snack |
| Misc | Freezable, Serve Cold, Serve Hot |
| Occasion | Casual Party |
INGREDIENTS
- 80ml Warm Milk
- 1 sachet dried yeast
- 5 Egg
- 500g Plain Flour
- 100g Caster Sugar
- 330g Room Temperature Butter
- 1 Large Pinch/Grind of Salt
- 70g Runny Honey
- 100g Maple Syrup
- 150g Pecans (I crush them with my fingers until they are in about 8ths of a whole pecan)
NOTE
You can freeze the dough before baking for up to 1 month.
DIRECTIONS
| Preparing the Dough | |
| 1. | |
| In a jug, mix the warm milk and packet of yeast and leave for 5-10 minutes until it starts to froth | |
| 2. | |
| Put 150g of the flour into a large bowl and add 1 whisked egg, mixing through with a spatula. Add the yeast/milk mixture and continue to mix until all combined. Pour 100g of the flour on top and leave in a warm room for one hour. | |
| 3. | |
| You will be amazed at what happens – The dough takes on a yellow colour with a white cracked crust – pure chemistry! | |
| 4. | |
| After the chemistry has occurred, add the dough to a heavy duty mixer with a dough hook. A hand mixer just won’t be up to the job. | |
| 5. | |
| Add the sugar & salt to the mixer and start to mix on a medium setting. | |
| 6. | |
| Whisk the remaining 4 eggs and continue to mix on medium. | |
| 7. | |
| Add the remaining flour a tablespoon at a time, reduce the speed to slow when you are doing this. | |
| 8. | |
| When all the flour is incorporated, increase the speed to medium and whisk for a solid 15 minutes. I stopped the mixer twice to clean down the sides with a spatula. | |
| 9. | |
| Microwave 170g of the butter for 10-15 seconds until it is quite a loose consistency but not warm | |
| 10. | |
| Add a tablespoon of butter at a time whilst still mixing (reduce to a slow mix speed). The dough will start slapping about and look awful but keep mixing for 5-7 minutes and it will come together as a dough again. | |
| 11. | |
| Once it is in a dough ball again, remove from the mixer and add to a large oiled bowl – Cover with oiled cling film and leave in a warm room for 2 hours. | |
| 12. | |
| THEN … refrigerate for at least one night and up to 3 nights! At this point you are saying, no chance – its not worth all that effort but bear with me! | |
| Dough Rolls | |
| 13. | |
| When you are ready to use, remove the dough from the fridge. Cut into 2 and roll out half on a heavily floured work surface until about 14 cm square. | |
| 14. | |
| Microwave 60g of the butter for 10 seconds until very soft but not warm and spread out over the rolled dough | |
| 15. | |
| Mix the cinnamon and brown sugar together and sprinkle evenly over the buttered dough. No need to go completely to the edge on the from and back of the roll but do go to the edge at the sides. | |
| 16. | |
| Roll up very tightly and double wrap in cling film and freeze for 30 minutes. | |
| 17. | |
| Remove from the freezer and chop into even slices (about 1cm thickness) and place in a buttered oven dish and leave to prove for 2 hours. They will double in size and meet up. | |
| 18. | |
| Preheat the oven to 180C. Melt the remaining 100g of butter and the brown sugar in a pan. Add the maple syrup and honey and boil for 1-2 minutes. | |
| 19. | |
| Pour in the pecans and remove from the heat | |
| 20. | |
| Cook the dough in the oven for 10 minutes and quickly pour over the pecan mix then continue to cook for another 20 minutes | |
| 21. | |
| Remove from the oven and as quickly as possible separate the rolls/spirals from each other while they are still soft | |
| 22. | |
| Best eaten the same day and absolutely incredible eaten with cookie dough ice-cream! | |
| 23. | |
| Remember, you still have half of the dough left over in the fridge – you WILL want to make another batch of pecan mix the next day! | |
Why do you do this to me Helen! Every time I read your blog I’m sure I put on a couple of pounds 😉 These look absolutely delicious, as always 🙂
#ShareFriday
Ha! Karen – you are too kind. You are welcome to come along and taste the real things any time too x
Oh yummmmm they are making me saliavte at 9am in the morning!!! The Pecan and brioche looks so nice, they remind me a bit of Cinnabons. Its been so long since I’ve had those.
Thank you – and what better way to start a Friday morning? x
Thanks for including my Biscotti in this helen. The recipes look great and maple and pecan is one of my favourite flavour combinations.
Very welcome Angela – your biscotti looked delicious. Thanks for taking part x
Wow!! Just Wow!! look so tasty!! #ShareFriday
Thank you! Nice to know they are appreciated after taking so blinking long to make! x
OK you have set me a challenge!! I need these in my life which can only mean one thing…trying to adapt the recipe to be gluten-free! I will let you know how I get on 😉
Ooh please let me know how you get on – Keep meaning to include a GF bake in #Bakeoftheweek x
OOh thanks so much for featuring my Povitica (Povitici maybe in plural?!) as the featured Bake of the Week, that is wonderful 🙂
Lots of lovely bakes in this week’s roundup too which is great!
We really must decide on what the plural of Povitica is! Well deserved as featured bake – just stunning! x
These look soooo good! I need to get back into baking there’s so many things I want to have a go at x
Go on Jasmine! Give in to the baking temptation x
Oh my, they look absolutely divine. I adore Brioche but have never tried to bake it myself. Warm with melted chocolate would go down a treat. I’m so hungry now!
Cor! Now there’s an idea for the left over dough in my fridge! x
Oh yes please! I love all these flavours. It’s definitely a pean/maple time of the year, isn’t it? Thanks for linking to #CookBlogShare
It most certainly is that time of year – My favourite season – full of warmth and taste x
Thank you so much for including my brownies and blondies
You are very Welcome, Paul – So pleased that you joined the gang x
Haha yes you have said that before! Although I have to say that they do look delicious! x x x
Ha! I knew I could count on you to tell the truth, Suzanne x
Your rolls look fabulous and so moreish! Brioche is so good. I could have this for breakfast!
these look wonderful ! perfect for brunch. might have to try out for tomorrow. Still time to prep some dough!
These look absolutely delicious Helen! I really must try these 🙂 xx
Erm lush!
Looks very delicious! Will try them definitely!
that looks incredible! I am going to have to give this one a try. such a shame that nobody else ion the house likes pecans. such a great big shame 😉