SWEET MINI ROLLS WITH SOUR CREAM, PECAN AND CINNAMON
As a child, I would wake up on weekends by the smell of freshly baked bread. After all, my mother can bake like the best of them. But really, I am no stranger to it. From brioche rolls to rice pies, homemade ganache and eclairs; no problem, she just does it. But nothing can beat these sweet mini rolls. As a little girl I used to sneak them into chocolate milk, later it became a steaming coffee. They are most delicious when just out of the oven, still warm and with a lick of melting salted butter. What are you waiting for? Jump out of bed before your love gets ahead of you. Although it won't take long when the smell of cinnamon and roasted pecans flies into the bedroom.
1 vanilla pod
125 g soft butter
the peel of an unsprayed orange
150 g coconut blossom sugar
3 organic eggs
140 ml sour cream
150 g melting flour
1 tsp baking powder
pinch of salt
To sprinkle:
50 g coconut blossom sugar
1/2 tsp cardamom
100 grams toasted pecans
1. Preheat the oven to 180 degrees.
2. Grease 8 small loaf pans or 1 large cake tin well with buttercream or line them with baking paper.
3. Scrape the pith from a vanilla pod.
4. Beat the butter, vanilla, orange zest and sugar until everything is well blended.
5. Add the eggs one by one so that all eggs are well incorporated.
6. Mix in the sour cream, then the flour and salt.
7. In a new bowl, stir well the sugar, spices and pecans.
8. Divide half the batter between the moulds, then spread half the nut mixture on top.
9. Bake the buns for 10 minutes until done, then turn them half a turn and bake for another five minutes so they brown evenly.
10. Once you have put the batter in one baking tin, bake the bread for 15-20 minutes until done.
Fresh, they really are the most delicious. But after two or three days, they are also delicious as a base for French toast. Yum... Double that portion!
