Two things, first off a BIG thank you to any and all who donated this is my last post where it is mentioned for a year. I learned this week that while demographically speaking while I don’t have that many men (mostly ex-boyfriends) who read the blog, a large percentage of them donated to me. As well as college students which is a big deal as they are giving up pizza and beer money there. So thank you, thank you, thank you.
Second, thanks for the encouragement with me and MDP. I can say that my favorite part about coming out so to speak is that I no longer have former students giving me advice such as “show some more boob Ms. G (my maiden name) that’s what works for me”. Though now we have moved onto “yeaaaa, get some Ms. G” so I’ll be honest in saying, not sure which one is worse. I’ll mull it over and let you know.
We got random snow this week and that always makes me want to bake with yeast thanks to my mom always doing that when we were kids. Except it’s pretty much the worst time to as everything takes twice as long to rise because of the cold. The first batch I made at night and would have been great right up until the point where I forgot to put it in the fridge. So I woke up to a little fermenting blob running down the sides of my bowl and dryer…laundry room is the warmest room in the apartment. After some colorful words I cleaned it up and decided that I was going to make dough that would take less time.
So back to the drawing board. Found one. It sat and sat and sat and never rose. I still don’t know what happened exactly. To say I was cranky was putting it mildly. So again, after some colorful words (if my dog could talk number one I would have a crap ton of money and number two her first words probably would have been the f-bomb ) I decided to try one more time.
I was hoping for third times a charm and that’s how it turned out. I had an idea after watching Guy eat some Baklava on Triple D that I wanted to make cinnamon roll like buns but instead use Baklava filling…one of my better ideas in a while. Now, I’m pretty sure these are horrific for you calorie-wise but I was a good girl and only ate one…every four hours, you know, like medication.
Of course if you are a Baklava purist these are not for you, but if you like the flavor of Baklava you will sooo enjoy these. I thought about making more of a honey glaze but decided just to drizzle honey over it instead.
½ batch sweet dough (brioche is nice), I used this one
2 cups unsalted pecans
1 tsp. cinnamon
3 TBSP granulated sugar
2 TBSP unsalted butter, softened
Spray an 8-x-8-inch baking pan with baking spray and set aside. I used an 8-inch spring form pan as my other pan was dirty.
Prepare you dough according to recipe directions. My dough had to be refrigerated overnight then brought to room temperature, so keep that in mind if you think you are going to just whip these out.
Using a food processor add the nuts and cinnamon and pulse until you get a fine crumb, don’t go too far or you will get nut butter and you don’t want that. Set aside.
Roll out your dough as if you were making cinnamon rolls, so about a 9-x-12 inch rectangle. Spread butter across the dough leaving a 1 ½ inch boarder on the far edge. Sprinkle sugar evenly over butter.
Sprinkle nut mixture evenly over sugared butter.
Starting at the side of the rectangle closest to you, roll the dough tightly. Pinch the sea well to seal the flap. Roll the log back and forth a few times to seal the layers. Gently stretch the log with your hands.
Cut log into nine equal pieces and place into prepared pan cut side up, trying your best to space evenly.
Let rise for about an hour, or until they have doubled in size.
Bake at 350F for 30-35 minutes (you might need to tent yours with foil so they don’t get too dark).
Serve with honey.