Soft and fluffy beer bread stuffed with sweet pecan filling and topped with a yoghurt citrus drizzle!
Recipe for Beer Bread With Sweet Pecan Filling by Anisa Sabet for The Macadames.
This is the first recipe I made from unique WILD cookbook by Sarah Glover and shot by the infamous Luisa Brimble. The book is art unto itself. Every turned page made my heart race. I just want to buy a combi van, back up my family and never cook indoors again.
Of course this isn’t practical, but a girl can dream. If you haven’t come across this book, put it on your Christmas list IMMEDIATELY.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (makes 1):
For the dough:
- 75-100ml warm water
- 7g dry yeast
- 1 tablespoon white sugar
- 300g good quality bread flour
- 100ml beer
For the filling:
- 100g pecans roughly
- 100g blanched almonds
- 100g butter
- 75g brown sugar
- Freshly grated nutmeg
- Pinch cinnamon
- Pinch cardamon
- 1 egg, lightly beaten
- 1 tablespoon whole milk
For the icing:
- 1 tablespoon natural yoghurt
- 1 cup pure icing sugar
- Zest from 1 lemon
- 2 teaspoons maple syrup
1. To make the dough: mix the water and yeast and allow to stand for 5 minutes. In a large bowl, add the flour, make a well and add the yeast mixture, sugar, and half the beer. Use your hands or a stand mixer (with the dough fitting attached) to mix the dough and add a bit more beef if need be. You will need to knead for 5-10 minutes, but feel free to let your mixer do this work for you (I did). You want the dough to be soft and sticky. Form it into a ball, pop into a bowl, cover with a damp tea towel and allow it to rise for about 45 minutes and has doubled in size.
2. To make the filling: in a food processor, pulse the nuts until finely chopped. In a stand mixer, beat the butter and sugar until light and fluffy, then fold through the nuts and spices.
3. Preheat oven to 180°C. Flatten the dough, then roll out onto a floured surface. You want to make a long rectangle, approximately 2mm thick. Spread the filling across the rectangle, the roll into a long coil. Hold the coil at each end and twist both ways. Then roll the coil into a snail-shaped scroll. Pop onto a prepared baking tray and use a knife or scizzors to cut slits into the top (about 12). Allow to rise in a warm place for another 45 minutes. It should be double in size again.
4. Preheat oven to 180°C. Brush dough with egg wash and pop into the oven to bake for 30 minutes or until golden.
5. To make the glaze: in a small bowl, toss together the frosting ingredients. Glaze scroll just before serving.
Storage: scroll will keep in an airtight container in the pantry for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Crepes Suzette.
Anisa – The Macadames. xx