Prep time : 40 mins
Cook time : ¼ hr
Serves › 16
Ingredients:
- 900g strong white strong flour - sieved
- 75g dried cranberries
- 2 tsp dried fast acting yeast
- 1 tsp salt
- 3 tbsp caster sugar
- 300ml hot milk and 300ml hot water mixed together
For the filling:
- 50g butter, softened
- 100g light brown sugar
- 2 tbsp ground cinnamon
- 75g pecan nuts – roughly chopped
- 300g icing sugar
- 1 tsp vanilla essence
- 2 tbsp maple syrup
- Boiling water
Baking parchment
Method:
- Pour the flour, cranberries, yeast, salt and sugar into a mixer with the dough hook attachment.
- Add the hot milk and water until fully incorporated and continue to mix for five minutes.
- Remove the dough hook, cover the dough and leave in a warm place for 1 ½ hours until doubled in size.
- (if you dont’ have a mixer....pour all the dry ingredients into a large mixing bowl, add the liquid and used your hands to mix it well.
- Transfer to a floured surface and knead for 10 minutes...then return to a clean bowl, cover and leave to rise for 1 ½ hours as above).
- After this time, return the bowl and dough to your mixer and knead with the dough hook for a further 4-5 minutes.
- (Or once again knock back and knead on a floured surface).
- Roll the dough out on a floured surface until it is a square measuring approx 60x60cm.
- Spread the butter all over the top, right to the edges.
- Mix the sugar and cinnamon together and sprinkle over the butter, again making sure you reach the edges.
- Now sprinkle over the pecans.
- Roll the dough into a sausage shape from the longest edge, nice and even and keeping the sausage tight.
- Now slice the sausage into sixteen even pieces.
- Place the baking parchments onto a 2.5 cm deep, approx 30x35 cm sized baking tray.
- Turn the rolls over so the swirl is facing up and place all 16 together with a small space between them, onto the parchment.
- Cover loosely with another piece of parchment and then place in the fridge over night (Christmas Eve).
- On Christmas Day, take your rolls out of the fridge and put in a warm place for ½ hour to get up to room temperature and prove.
- Now place into the oven 200°C (180°C fan) oven / gas mark 6 for 12-15 minutes or until the rolls are all puffed up and golden brown.
- You can make the icing the day before too...or whilst the rolls are in the oven.
- It take minutes.
- Sieve the icing sugar, add the maple syrup and vanilla essence, then enough boiling water to make it a nice thick, yet spoonable icing.
- Dollop the icing onto the hot rolls as soon as they are out of the oven.
- Break the rolls off....tear and share over coffee or tea on Christmas morning
Recipe and photo credit by- Foodnetwork
