Irresistible bubbles of dough coated with butter, nuts, cinnamon and sugar.
½ Basic sweet dough recipe
125 ml butter or margarine, melted
125 ml coarsely chopped pecan nuts
125 ml caramel brown sugar
7,5 ml ground cinnamon
string to tie if Angel cake tin is used
- Knead down the risen dough and pinch off walnut sized balls.
- Grease an Angel cake tin or large loaf tin (30 x 12,5 x 10 cm) well with margarine.
- Combine the nuts, sugar and cinnamon in a bowl.
- Dip each ball of dough into the melted butter or margarine and roll into the nut mixture.
- Pack evenly and tightly together into the prepared tin, sprinkle any remaining nut mixture over the top and pour any remaining butter or margarine over as well.
- Allow to rise in a very mildly warm protected spot until doubled.
- Bake at 170°C for about 30 minutes or until well-risen and browned.
- Test for done-ness with a metal skewer and cool in the tin for 5 minutes.
- If the Angel cake tin is used, loosen the sides carefully and lift out the base of the Angel cake tin.
- Tie a length of string around the loaf to keep the balls together and turn out onto a cooling rack. Remove string and break apart.
- If the loaf tin is used, loosen the sides and bump the tin on a hard surface to release the loaf.
- Turn out, press the balls together if necessary and allow to cool. Break apart for serving.
Yields: One large loaf or at least 16 – 20 servings