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Coffee pecan scrolls
Ingredients
(serves 6)
1 quantity Yeast dough (see related recipe)
Filling
- 1 teaspoon instant espresso coffee powder
- 50g butter, softened
- 125g pecan nuts, finely chopped
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
Coffee icing
- 2/3 cup pure icing sugar
- 1 teaspoon instant espresso coffee powder
- 1 tablespoon boiling water
Method
Follow steps 1 to 4 of Yeast dough recipe (see related recipe). Roll dough out to a 24cm x 32cm rectangle.
Make filling Beat coffee powder and butter together in a bowl until well combined. Brush three-quarters of the coffee butter mixture over the dough. Sprinkle with pecans. Combine brown sugar and cinnamon. Sprinkle over pecans. Starting from 1 long side, roll up dough like a Swiss roll.
Grease a 23cm (base) springform cake pan. Cut roll into eight 4cm-thick slices. Place scrolls, cut side up, in prepared pan. Cover with plastic wrap and set aside for 30 minutes in a warm place or until scrolls have increased in size by one-third.
Preheat oven to 180°C. Brush scroll tops with remaining coffee butter mixture. Bake for 20 to 25 minutes or until golden and hollow-sounding when tapped on top. Stand in pan for 10 minutes. Transfer to a wire rack. Cool for 10 minutes.
Make coffee icing Sift icing sugar into a bowl. Dissolve coffee in boiling water. Stir into icing sugar until well combined. Drizzle coffee icing over warm scrolls. Serve.
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