It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))
In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!
Maple Pecan Cinnamon Swirls
- 400 g white spelt flour
- 1/4 tsp salt
- 1 tbsp quick instant yeast
- 1 tbsp maple syrup
- 80 g butter, melted (+ 80 g melted butter for brushing dough)
- 250 ml warm milk
- 300 g ground pecans
- 5 tbsp maple syrup
- 1 1/2 tsp cinnamon
- 1 organic orange, zest only
- 200 ml milk
-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.
-For filling: Mix all ingredients together, set aside.
-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.
-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.
-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).
-Makes about 25 swirls.
-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.
Have a wonderful week!