Butterscotch and Pecan Skillet Swirl Bread
A sweet and sticky pecan and cinnamon swirl bread baked in a skillet pan. Serve it warm from the oven drizzled in butterscotch sauce, serve with vanilla ice cream.
Ingredients
70 g pecans
For the dough
170 g milk
50 g butter, cubed, softened
1 egg
320 g plain flour
30 g caster sugar
6 g dried yeast
1 pinch salt
For the cinnamon butter
50 g butter, melted
60 g dark brown sugar
2 Tbsp cinnamon
To glaze
1 egg
For the butterscotch sauce
50 g butter, cubed, softened
220 g caster sugar
40 g treacle
1 pinch salt
170 g whipping cream
1 tsp vanilla extract
Instructions
STEP 1/8
Preheat an oven to 180ºC.
Grease the skillet pan.
Fit the Spiral Dough Tool to the machine.
STEP 2/8
Place pecans onto the baking tray.
Toast in the oven for 10 minutes at 180ºC until golden brown.
STEP 3/8
Add milk and butter to a small saucepan.
Place the saucepan over a medium heat until melted.
Remove from the heat and transfer the liquid into a jug.
Add egg into the jug.
Combine with a fork and set aside.
STEP 4/8
Attach the Mixer bowl to the machine.
Add flour, sugar, yeast and salt into the Mixer bowl, fit the splashguard.
Mix on speed 1 for about 20 seconds until combined.
With the machine running, gradually pour contents of the jug into the bowl.
Mix on speed 1 for about 8 minutes until smooth and homogenous.
Transfer dough to a clean large bowl and cover with cling film.
Leave to prove in a warm place for 1 hour.
STEP 5/8
Retrieve, clean the Mixer bowl and fit the Creaming Beater.
Add melted butter, brown sugar and cinnamon to the bowl.
Mix on speed 2 for 20 seconds until combined.
Transfer the cinnamon butter to a small bowl.
STEP 6/8
Add egg into a clean small bowl.
Lightly beat with a fork and set aside.
Transfer dough to a lightly floured worksurface.
Roll the dough out into a rectangle shape, approx. 30 x 40 cm (11 x 15”) in size.
Cover the surface of the dough with the cinnamon butter, reserve the leftovers.
Sprinkle the chopped toasted pecans over the top.
Roll the dough into a log.
Cut the dough in half lengthways.
Flatten one end of the dough, brush with a little egg wash and join the two lengths together.
Start twisting each length over the other.
Stick the ends together with egg wash.
Roll up the twisted dough into a spiral.
Place the twisted dough in the skillet pan, tuck in the ends.
Cover with oiled cling film.
Leave to prove for 40 minutes.
Preheat the oven to 190ºC.
Brush dough with the egg wash.
Bake for about 40 minutes at 190ºC.
Cover with foil after 20 minutes if the dough browns too quickly.
Remove the pan from the oven, brush with the remaining cinnamon butter.
Allow to cool slightly.
STEP 7/8
Add butter to a medium saucepan.
Heat over a medium heat until melted.
Stir in sugar, treacle and salt.
Cook over a medium heat for 2 minutes, stirring continuously.
STEP 8/8
Add cream to the saucepan.
Heat over a medium-high heat until boiling.
Simmer for 5 minutes, stirring frequently until thickened.
Remove the saucepan from the heat.
Stir in vanilla.
Drizzle the butterscotch sauce over the swirl bread.
Serve warm.
Butterscotch and Pecan Skillet Swirl Bread
A sweet and sticky pecan and cinnamon swirl bread baked in a skillet pan. Serve it warm from the oven drizzled in butterscotch sauce, serve with vanilla ice cream.
Ingredients
70 g pecans
For the dough
170 g milk
50 g butter, cubed, softened
1 egg
320 g plain flour
30 g caster sugar
6 g dried yeast
1 pinch salt
For the cinnamon butter
50 g butter, melted
60 g dark brown sugar
2 Tbsp cinnamon
To glaze
1 egg
For the butterscotch sauce
50 g butter, cubed, softened
220 g caster sugar
40 g treacle
1 pinch salt
170 g whipping cream
1 tsp vanilla extract
Instructions
STEP 1/8
Preheat an oven to 180ºC.
Grease the skillet pan.
Fit the Spiral Dough Tool to the machine.
STEP 2/8
Place pecans onto the baking tray.
Toast in the oven for 10 minutes at 180ºC until golden brown.
STEP 3/8
Add milk and butter to a small saucepan.
Place the saucepan over a medium heat until melted.
Remove from the heat and transfer the liquid into a jug.
Add egg into the jug.
Combine with a fork and set aside.
STEP 4/8
Attach the Mixer bowl to the machine.
Add flour, sugar, yeast and salt into the Mixer bowl, fit the splashguard.
Mix on speed 1 for about 20 seconds until combined.
With the machine running, gradually pour contents of the jug into the bowl.
Mix on speed 1 for about 8 minutes until smooth and homogenous.
Transfer dough to a clean large bowl and cover with cling film.
Leave to prove in a warm place for 1 hour.
STEP 5/8
Retrieve, clean the Mixer bowl and fit the Creaming Beater.
Add melted butter, brown sugar and cinnamon to the bowl.
Mix on speed 2 for 20 seconds until combined.
Transfer the cinnamon butter to a small bowl.
STEP 6/8
Add egg into a clean small bowl.
Lightly beat with a fork and set aside.
Transfer dough to a lightly floured worksurface.
Roll the dough out into a rectangle shape, approx. 30 x 40 cm (11 x 15”) in size.
Cover the surface of the dough with the cinnamon butter, reserve the leftovers.
Sprinkle the chopped toasted pecans over the top.
Roll the dough into a log.
Cut the dough in half lengthways.
Flatten one end of the dough, brush with a little egg wash and join the two lengths together.
Start twisting each length over the other.
Stick the ends together with egg wash.
Roll up the twisted dough into a spiral.
Place the twisted dough in the skillet pan, tuck in the ends.
Cover with oiled cling film.
Leave to prove for 40 minutes.
Preheat the oven to 190ºC.
Brush dough with the egg wash.
Bake for about 40 minutes at 190ºC.
Cover with foil after 20 minutes if the dough browns too quickly.
Remove the pan from the oven, brush with the remaining cinnamon butter.
Allow to cool slightly.
STEP 7/8
Add butter to a medium saucepan.
Heat over a medium heat until melted.
Stir in sugar, treacle and salt.
Cook over a medium heat for 2 minutes, stirring continuously.
STEP 8/8
Add cream to the saucepan.
Heat over a medium-high heat until boiling.
Simmer for 5 minutes, stirring frequently until thickened.
Remove the saucepan from the heat.
Stir in vanilla.
Drizzle the butterscotch sauce over the swirl bread.
Serve warm.