I was pretty stoked with how these came out, one of those little experiments that works better than you thought it would… They’re like donut buns, filled with oozy pecan cinnamon filling. What more can I say? 🙂
30g pecans or another type of nut, like almonds, macadamias, cashews, hazelnuts
30g coconut sugar or rapadura
1 tsp cinnamon
250g lukewarm water
2 tsp yeast
40g macadamia oil or EVOO
30g cacao powder
20g coconut sugar or rapadura
440g unbleached white spelt flour
1 tsp cinnamon
1/4 tsp himalayan salt
macadamia oil, for shallow frying
1. To make the filling, place pecans, cinnamon sugar and cinnamon into mixer bowl. Process 1 second/speed 8. Remove lid and check contents – if there are any large chunks of nuts, process 1 second/speed 8 again. Remove mixture from bowl and set aside.
2. Into mixer bowl, place, in this order: water, yeast, oil, cacao, sugar, flour, cinnamon and salt (no need to clean mixer bowl first). Set to closed lid position and knead for 3 minutes.
3. Transfer dough to a silicon mat and wrap to enclose the dough, or place in a well oiled bowl and cover with a tea towel. Set aside in a warm place until dough has doubled in size.
4. When dough has doubled in size, unwrap it and place on your work surface. Punch air out of the dough thoroughly then split into 8-10 equal quantities.
5. Flatten each portion of dough to a round disk, approx 7-8mm thick (this is just a rough guide, you don’t have to be accurate).
6. Place 1 heaped teaspoon of the nut mixture onto the middle of each disk of dough. Bring all edges of the dough together to enclose the filling and squeeze to seal. Place seam side down and use the palm of your hand to gently flatten each dough ball.
7. Preheat a large frying pan on low heat, then heat the oil in it. Place half of the flattened dough balls in to the pan. Put the lid on your frying pan and leave for a couple of minutes. Check to see the undersides of the buns are browned before turning over and replacing the lid. After another couple of minutes, check the undersides are browned, then remove buns from pan onto a plate. Dust with half the remaining nut/sugar mixture. Cook the other half of the buns and dust these with remaining nut/sugar mixture.
8. Enjoy warm or cold!
Tip: Make sure you have your frying pan on low – you don’t want to cook these too fast, or they won’t cook through to the middle. The finished texture will be slightly dense like a donut, not as light and fluffy as baked bread. Best eaten the day they’re made.