here and there

Wednesday, July 15, 2015

Bacon, Mango & Pecan Rolls


Mini Pinwheels for High Tea

These babies are filled with flavor.  Using one's favourite brioche recipe or the recipe below makes appetizers that disappear quickly!



Brioche recipe


2 T dry traditional yeast  softened in about 1/2 c warm water
2 T white granulated sugar 
3 - 3 1/2 cups all-purpose flour 
1 cup milk 
1 egg 
2 tbsp  butter, softened

Since I always use traditional dry yeast, it needs to be softened first, or you'll have crunchy grains in the dough.
Mix yeast, sugar and about 1/2 c of lukewarm water, let yeast proof

Beat the egg, then add to warmed milk and melted butter.
Add egg mixture to yeast mixture
Mix in one cup of flour with spoon.
then another cup gradually until the dough starts to pull away from the sides.

Then flip the dough over on a floured counter and gradually add flour and knead until you have a soft dough.. Always work with clean hands as then you can judge better the amount of flour to incorporate.. This way the dough is lighter and softer when baked. 



For these pinwheels, caramelize a  finely chopped onion, then mix the onion with peach jam. Soften 8 oz of cream cheese. Coarsely chop up pecans and in this case dried Mangos.  Apricots can be used.




Roll out your dough into a large strip or narrow rectangle   I could have made a narrower strip to use in the mini muffin tins as this dough raises beautifully! The strip was 3 inches but for these mini cups, a 2" strip would have worked better. 





Spread the softened cream cheese, then caramelized onion on the strip, sprinkle chopped nuts and dried mango, crumble gorgonzola on top.  Roll up the long log and cut the pieces the size of the depth of your mini muffin cups.  The yield should be around 3 dozens





Spray the mini muffin tins and place rolls into muffin cups






Bake at 375 for 15 minutes 







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