Salted Caramel and Pecan Swirls
Here’s the third in my instalment of swirls! And not to pick a fave child, but THESE ARE MY FAVE. Enjoy!
For the Dough
480ml oat milk (full fat, at room temperature)
120g vegan butter (melted, I used “baking block” but any will do)
50g caster sugar
1x 8g sachet of quick yeast
700g plain flour
1 tsp fine sea salt
For the Filling
185g vegan butter
185g soft dark brown sugar
1/2 tsp vanilla extract
1 tsp cinnamon
50g pecans chopped roughly
For the Glaze
200g icing sugar (sieved)
3 tbsp caster sugar
4 tbsp water
1 tbsp oat milk (if necessary)
20g pecans (roughly chopped)
flaky sea salt
To Make the Dough
Combine the milk, butter and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test - if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.
Sprinkle the yeast over the surface and leave to bloom for one minute.
Add the flour and salt, mix to combine until a sticky mess, cover and leave for an hour.
Meanwhile make the filling.
To Make the Filling
In the bowl of a stand mixer, beat the butter and sugar on high speed until smooth. Add the remaining ingredients and beat to combine. The consistency should be a nice paste with chunks of pecan throughout. Set aside.
Preheat the oven to 180c. Line two baking trays with greaseproof paper.
Once the dough has proved for an hour, lightly dust a surface and turn out. The dough should not be super sticky. Knead lightly for a minute. Dust the top of the dough if necessary and pat into a rough oblong.
Using a rolling pin, roll out the dough into a rectangular sheet about 60cm wide and 25-30cm tall. Spread the dough sheet with the filling mixture right to the edges. Roll up the dough starting with one of the shorter two sides so you end up with a short fat snake.
Slice the cylinder of dough into 10 discs using a very sharp knife (or you can use strong thread or fishing twine). Place the discs of dough on the prepared baking trays, separated by about an inch. If you have english muffin rings, grease the inside and place them over the rolls (this will make sure they turn out an even circle shape, but don’t worry too much if you don’t have one. Just bake without).
Cover the discs with cling film or a damp cloth and leave to prove for 30 minutes. Once proved, brush the top of each disc of dough with a little soy or oat milk. Place in the oven for 25-30 minutes or until each bun is lightly golden on top. Remove from the oven and allow to cool completely while you make the glaze.
To Make the Glaze
In a medium saucepan, place the caster sugar. Place over a low heat and allow the sugar to melt, stirring constantly with a silicone spatula. Once the sugar has melted, it will start to brown quite quickly. Allow it to reach a nice dark golden colour and just as it starts to smoke and bubble, remove from the heat and add your water immediately. BE CAREFUL! It will spit and splutter at this stage. Leave it to calm down for a few seconds, then give it a stir. If it’s smooth, great. If not, place over a low heat again and cook for a little longer until smooth. Transfer the caramel syrup to a bowl and allow to cool for 15 minutes.
In a medium bowl, place the icing sugar. One tbsp at a time, add the caramel, mixing well after each addition. The glaze may end up rather thick, in which case, thin it out with some oat milk. The glaze should run in thick ribbons but enrobe the back of a spoon.
Once the swirls are cooled completely, drizzle the glaze over each swirl and top with the chopped pecans and a tiny pinch of flaky sea salt. Serve and enjoy!