Beer (YES BEER!) Bread With Sweet Bits & Bobs

By December 12, 2017 breakfast, brunch time, indulge, recipe series, recipes, sweet

Soft and fluffy beer bread stuffed with sweet pecan filling and topped with a yoghurt citrus drizzle! 

Beer Bread With Sweet Pecan Filling | Anisa Sabet | The Macadames-155

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.

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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

For cooking: 

  • 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

Method:

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.

Bon appétit!

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For another similar recipe, try my Crepes Suzette.

Crepes Suzette | Anisa Sabet | The Macadames-109

Or my White Chocolate & Ricotta Cheesecake.

White Chocolate Ricotta Cheesecake with Blue Berries | Anisa Sabet | The Macadames-6-17

Anisa – The Macadames. xx

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