CINNAMON SWIRLS WITH CASHEW MAPLE ICING & PECANS
SERVES 10 SWIRLS/u>
FOR THE ICING AND PECANS
7 oz. (200 g) cashews
1/3 cup (50 g) demerara sugar
3 1/2 oz. (100 g) pecans
Maple syrup
FOR THE DOUGH
2 1/2 cups (300 g) all-purpose flour,
plus, extra for dusting
1 1/4 cups (150 g) whole-wheat spelt flour
3 tbsp. granulated sugar
1/4 oz. (7g) packet of dried yeast
1 tsp. sea salt
pinch of freshly grated nutmeg
1/2 cup (140 g) applesauce
2/3 cup (150ml) soy milk, or other plant-based milk, plus extra for brushing
1/3 cup (80 g) vegan margarine
FOR THE FILLING
1/4 cup (60 g) vegan margarine
1/2 cup (60 g) brown sugar
1/3 cup (60 g) granulated sugar
3 slightly heaped tsp. ground cinnamon
NUTRITIONAL VALUES
Calories: 564kcal
Fat: 35.4g (5.6g S.Fat)
Carbs: 53.3g
Protein: 11.6g
Sugar: 17.4g
Sodium: 417mg
METHOD
To make the icing, soak the cashews in cold water. To make the dough, whisk together both types of flour, sugar, yeast, salt, and nutmeg in a mixing bowl. In a saucepan over low heat, combine the applesauce, soy milk, and margarine. Remove the pan from the heat and set aside to cool the apple mixture. Add the apple mixture to the flour mixture and knead for 10 minutes, or until the dough is smooth and supple. Allow the dough to rise in a warm place for 1 hour and 30 minutes, covered.
Knead the dough briefly on a floured work surface before rolling it out to form a rectangle. Melt the margarine in a small saucepan over medium heat for the filling. Stir in the cinnamon and both types of sugar, then evenly distribute the mixture over the dough. Roll the dough up from one long edge and cut it into 2in (5cm) thick slices. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Gently press the dough swirls flat, place them on a baking sheet, cover, and set aside for another 30 minutes to rise.
Preheat the oven to 180°C/350°F. Brush the dough with soy milk and bake in the center of the oven for 18–20 minutes. Remove from the oven and allow to cool.
To make the caramelised pecans, gently caramelise the sugar and 2 1/2 tbsp water in a pan over medium heat. Stir in the pecans, then place the mixture on a piece of parchment paper to cool. Using a large, sharp knife, finely chop the nuts.
Allow the mixture to cool on a piece of parchment paper. Using a large, sharp knife, finely chop the nuts. If necessary. Spread the cashew icing on top of the cinnamon swirls and top with chopped caramelised pecans.
Knead the dough briefly on a floured work surface before rolling it out to form a rectangle. Melt the margarine in a small saucepan over medium heat for the filling. Stir in the cinnamon and both types of sugar, then evenly distribute the mixture over the dough. Roll the dough up from one long edge and cut it into 2in (5cm) thick slices. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Gently press the dough swirls flat, place them on a baking sheet, cover, and set aside for another 30 minutes to rise.
Preheat the oven to 180°C/350°F. Brush the dough with soy milk and bake in the center of the oven for 18–20 minutes. Remove from the oven and allow to cool.
To make the caramelised pecans, gently caramelise the sugar and 2 1/2 tbsp water in a pan over medium heat. Stir in the pecans, then place the mixture on a piece of parchment paper to cool. Using a large, sharp knife, finely chop the nuts.
Allow the mixture to cool on a piece of parchment paper. Using a large, sharp knife, finely chop the nuts. If necessary. Spread the cashew icing on top of the cinnamon swirls and top with chopped caramelised pecans.
