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This one is a modification of a recipe i had for King Cake, and is easily varied. All amounts are approximate.
Your favorite bread dough recipe, one loaf worth, uncooked
1 cup chopped pecans
1 cup chopped dates
1 T cinnamon
1/2 t. nutmeg
1/4 c butter
1/2 c. brown sugar
1/2 c. ground almonds or almond paste or ready-to-make marzipan (dice finely if stiff)
Glaze:
2 cups powdered sugar
1/4 c. softened butter
3 T milk
Mix butter and sugar. Add milk to form a very thick liquid.
Let bread dough rise in a bowl, per usual instructions.
Mix butter, brown sugar, and spices
Add almond paste
Spray a jelly-roll pan or large baking dish with oil.
Spread bread dough on flowered board to form a rectangle about 12 x 18. The edges can be a little thick.
Spread butter-sugar mix across bread dough.
Sprinkle nuts and dates over the dough.
From one of the short ends to the other--use a butter knife to loosen if it sticks to the board--roll the dough and filler up, stretch the thick end a little and press to seal the roll. Tuck the ends under a little and roll loaf onto the seam as you place it on the greased pan. Spread top with a little oil. Allow to rise. It may not rise to full double and will probably take longer than usual to rise due to the weight of the filling. To hurry it, heat oven to 250, turn oven off, place loaf inside, and allow to rise 1/2 hour. Repeat if needed. Bake at 350 for 25-35 minutes until lightly browned. Brush with water. Allow to cool a few minutes, then pour glaze over the top.
Your favorite bread dough recipe, one loaf worth, uncooked
1 cup chopped pecans
1 cup chopped dates
1 T cinnamon
1/2 t. nutmeg
1/4 c butter
1/2 c. brown sugar
1/2 c. ground almonds or almond paste or ready-to-make marzipan (dice finely if stiff)
Glaze:
2 cups powdered sugar
1/4 c. softened butter
3 T milk
Mix butter and sugar. Add milk to form a very thick liquid.
Let bread dough rise in a bowl, per usual instructions.
Mix butter, brown sugar, and spices
Add almond paste
Spray a jelly-roll pan or large baking dish with oil.
Spread bread dough on flowered board to form a rectangle about 12 x 18. The edges can be a little thick.
Spread butter-sugar mix across bread dough.
Sprinkle nuts and dates over the dough.
From one of the short ends to the other--use a butter knife to loosen if it sticks to the board--roll the dough and filler up, stretch the thick end a little and press to seal the roll. Tuck the ends under a little and roll loaf onto the seam as you place it on the greased pan. Spread top with a little oil. Allow to rise. It may not rise to full double and will probably take longer than usual to rise due to the weight of the filling. To hurry it, heat oven to 250, turn oven off, place loaf inside, and allow to rise 1/2 hour. Repeat if needed. Bake at 350 for 25-35 minutes until lightly browned. Brush with water. Allow to cool a few minutes, then pour glaze over the top.
