By Connie Clarkson
For the next few weeks, we'll be looking at great brunch dishes for the Easter break, beginning with something from the bakery. Today it is Easter Cinnamon and Pecan Plaited Scone Loaf with Dean Brettschneider
This is a perfect replacement for those that don't like traditional hot cross buns with all that fruit. It's also quick and easy to make and looks attractive. Try it on Easter Friday or over the weekend at brunch time.
Filling
- ½ cup flour
- ⅓ tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon of mixed spice
- 1 ½ tablespoons softened butter
- 3 small egg whites
- ¾ pecans, toasted and chopped
Mix together the flour, sugar and cinnamon in the bowl of a mixer. Add the butter to the flour mixture. Using a wooden spoon, mix until it looks like coarse meal and there are no visible chunks of butter. Add the egg whites, half egg white at a time. Continue to mix until fully combined, scraping down the bowl as necessary. It should be soft and smooth spreading consistency.
Scone Dough
- 380g plain flour
- 30g caster sugar
- 25g baking powder
- good pinch salt
- 60g butter, softened
- 1 egg
- 190ml milk
1 egg whisked together with 2 tablespoons water for the egg wash
Makes 2 small plaited loaves
Using a large sieve, sift the flour, sugar, salt and baking powder into a large mixing bowl. Add the butter and rub into the flour using your finger tips until its evenly mixed in. In a jug, whisk together the milk and egg and pour into the dry ingredients. Using a wooden spoon mix together until you have a soft dough, then tip it out onto a floured bench and knead for 10 - 20 seconds, however don't over knead otherwise it will become too elastic .
Take the dough and cut it into two equal pieces or leave whole for a large loaf, shape it into square shape. Then using a rolling pin, roll out each dough piece on a lightly floured bench to a square measuring approximately 25cm by 25cm. Whisk the egg and water together to make an egg wash. Spread half of the filling evenly on top of each dough sheet, leaving about 1cm free at the bottom edge. Sprinkle with with half the pecans.
Brush the bottom edges with the egg wash, then tightly roll up the dough sheet, starting at the top to achieve a swiss roll or pinwheel shape log, 25cm in length, repeat the filling, egg-washing and rolling process with the other sheet. Using a sharp large chef's knife or dough scraper make a single lengthways cut down the middle, right the way through.
Take the two strands, one in each hand, with the cut side of each strand facing towards you, twist them around each other, press the ends firmly together so they do not unwind during the baking process. Twist and press the other two strands. Place the plaits onto a baking tray lined with non-stick baking paper keeping them well apart so the don't join together during baking. Brush the plaits with egg wash and allow them to rest for 10 minutes on the bench before baking.
Make the apricot glaze and set aside for later use.
Bake in a preheated oven set at 190ºC and bake for approximately 30 - 35 minutes for the smaller loaves, turning the tray half way through baking to ensure an even colour. Remove from the oven and brush immediately with the hot apricot glaze, which you prepared earlier. When cool, drizzle over the white icing.
Apricot Glaze
- 4 tablespoons apricot jam
- 3 tablespoons water
Place the apricot jam and water into a small saucepan and bring to the boil, stirring constantly. Strain the glaze through a sieve and use whilst both the plaits and glaze are hot.
White icing
- 1 cup icing sugar
- ¼ teaspoon softened butter
- 1 tablespoon hot water,
- approx zest of one lemon
Sift icing sugar into a bowl, add butter then add enough water and mix until you get a spreading / piping consistency
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