I am particularly happy to be whipping these guys up after 3 weeks of apartment renovations during december which saw me without a kitchen for most of that time, and resorting to take out and eat ins on a nightly basis. Like too much of any good thing, it quickly lost its lustre and I would dream at night of light nourishing soups and roasted meat cooking in my kitchen. That coupled with my fractured tibia have been recently keeping me from my usual (and much loved) routine of running along the beautiful San Francisco Bay, and returning home to cook something delicious and carb-laden for brunch upon a inevitably sunny saturday. Similarly, I feel a little tied in regards to New Years resultions due to my newly immobile status, having only gotten so far as 'get back to running' in February and out of my boot before being a bridesmaid in my friends wedding that month in New Zealand.
Anyway, these guy go some way to softening that blow, and probably building up my strength for quick bone fixing, along with a big glass of milk for calcium and a couple of vitamin D tablets!
Fruit Mince + Pecan Rolls
Adapted from this Smitten Kitchen recipe, so head over to that link for the original.
Makes 12 Buns.
4 large egg yolks
1 whole egg
3/4 cup half and half, heated until tepid
7 grams (1 sachet) of instant yeast
1/4 cup caster sugar
6 tbsp melted butter
4 cups flour
3/4 tsp fleur de sel or kosher salt
1 jar of British fruit mince
1/4 cup melted butter
1/2 cup chopped pecans
1/2 cup soft brown sugar
** If you cant find good quality xmas fruit mince where you are, or are feeling particularly do it yourself-ish, you can easily make your own. I like this recipe by Annabel Langbein, but tend to swap out the cranberrys for sultanas (green raisins). Or if youre feeling very traditional and feel like procuring suet, this recipe by the Great Delia Smith is also delicious.
Heat the half and half until luke warm, add to it the yeast and 1 tsp of the sugar, stir then leave for 5-10 minutes until bubbles/froth starts to form on the surface of the milk.
In the bowl of a stand mixer, whisk together the egg yolks and egg, sugar and melted butter. Add the milk and yeast mixture to the eggs and stir to combine.
Add the flour and salt and using the dough hook of the stand mixer, knead on the lowest speed for 6-7 minutes.
Leave the dough to rise in a warm place for 2-3 hours, or until doubled in size. Dont scrimp on this stage.
Roll out the dough into a rectangle around 18x12 inches, and spread evenly with all of the filling ingredients. Roll into a tight roll, and cut into 12 even slices.
Arrange the rounds in a buttered oven baking dish around 9x12 inch, but this doesnt matter so much, use whatever you have and fits them all in (small gaps between buns pre-cooking is great, as the buns will expand), cover with plastic wrap and leave in fridge overnight for their second slow rising.
Take the buns out of the fridge 1 hour before cooking. Set oven to 350 f, 180c, and bake for around 30 minutes until nicely golden.
These guys are best straight out of the oven, but keep well in an airtight container in the fridge for 3 days, just heat them up gently in the oven before eating.