Peach scrolls with amaretto glaze
Peach scrolls with amaretto glaze
I love the idea of having these on Christmas morning, but can’t imagine ever having the bandwidth to do that as well as all the Santa stuff and the general Christmas chaos. It’s more the sort of breakfast I dream of making on those slow, hazy mornings between Christmas and New Year, when I forget what day it is, the house is quiet and there’s time to potter in the kitchen. Thank you to American baker extraordinaire Erin McDowell for inspiring this recipe.
Ingrediënten
- 1 cup 320 g chilled Peach and honey butter or your favourite fruit jam
- 1 egg
- 2 Tbsp thick double cream
BASIC SWEET DOUGH
- 4 cups 600 g plain (all-purpose) flour, plus extra for dusting
- ÂĽ cup 55 g caster (superfine) sugar
- 3 tsp 20 g dry yeast
- ½ tsp ground cardamom
- A pinch of salt
- 2 eggs
- 1 cup 250 ml lukewarm milk
- 175 g 6 oz butter, softened, plus extra for greasing
AMARETTO GLAZE
- 1½ cups 185 g icing (confectioners’) sugar
- ÂĽ cup 60 ml thick (double) cream
- 2 Tbsp amaretto liqueur or brandy, lemon juice or water
Instructies
- For the dough, briefly mix the flour, sugar, yeast, cardamom and salt in an electric mixer fitted with the dough hook.
- Whisk the eggs into the milk, add it to the flour mixture and knead for 5 minutes.
- Add the butter, a tablespoon or so at a time, beating well after each addition.
- (You can also do the kneading by hand – combine the dry ingredients on your work surface, make a well in the centre and then add the milk and egg mixture and butter and knead for about 8 minutes.)
- Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour or until doubled in size.
- Gently turn the dough out onto a lightly floured surface and pat it into a disc.
- (This is a sticky dough, so you might need to wet your hands. ) Place the dough on a tray, cover and refrigerate overnight.
- On a lightly floured surface, roll the dough into a large rectangle.
- Generously spread the peach and honey butter or jam over the dough.
- Starting with one of the long sides, gently roll the dough into a large sausage shape.
- If it feels a bit sticky and warm, pop it into the fridge for 10 minutes before proceeding.
- Grease a deep roasting tin with butter.
- Cut the dough into nine rounds and tuck them into the tin, then cover and leave to rest for 30 minutes (just enough time to set a table outside and get the coffee ready).
- Preheat the oven to 200°C (400°F).
- Whisk the egg and cream together and brush it over the scrolls.
- Bake for 25 minutes or until the scrolls are puffed and golden.
- For the glaze, whisk the icing sugar, cream and amaretto in a bowl.
- Let the scrolls cool for about 10 minutes before spooning the glaze over the top.
- Serve the scrolls warm with coffee.
