Making the most of in-season pecans, this recipe is a great sweet treat for this fall season.
Ingredients
10.5 OZ / 300 G bread flour
1 OZ / 25 G butter
0.5 TSP salt
1 TSP sugar
2 EA eggs
1.5 TSP yeast
1 TBSP milk powder
5.5 OZ / 150 ML warm water
2 TSP cinnamon
3.5 OZ / 100 G pecans
3.5 OZ / 100 G dates
2 OZ / 50 G soft dark brown sugar
Directions
Add your warm water, yeast and sugar to the mixing bowl to activate the yeast. Mix for 2 minutes / 99°F|37°C / speed 1.
Add 1 egg, bread flour, softened butter, milk powder and salt. Knead for 1 minute.
Check dough for the consistency, then add more water or flour depending on the desired consistency. Knead again for 1 minute.
If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape it into a ball and put it into a bowl covered by a tea towel. Allow the dough to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.
Add your dates, pecans, soft dark brown sugar and cinnamon to the mixing bowl. Chop the mix for 8 seconds / speed 6. Remove from the mixing bowl.
Roll your dough into a rectangle for half an inch thick, before spreading the pecan mixture evenly across the dough. Roll into a pinwheel, then cut into 8 flatting out slightly with your hand. Place on a baking sheet and allow to prove for 30 minutes.
Preheat your oven to 200°C / 410°F. Glaze with the remaining beaten egg, then bake in the oven for 20 minutes till golden.
Serve hot or keep at room temperature till eaten.
Recipe Note
TIP:
Make sure you remove the stone from the dates before making this dish.
