Irresistible bubbles of dough coated with butter, nuts, cinnamon and sugar.
½ Basic sweet dough recipe
Coating
125 ml butter or margarine, melted
125 ml coarsely chopped pecan nuts
125 ml caramel brown sugar
7,5 ml ground cinnamon
- 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
Recipe by Carolié de Koster from the Art Of Cooking recipe book page 851.