Toffee Walnut Scrolls

Buns BunsEaten BunsGone

The mornings are dark and crisp. The air is bracing, the sun slow to catch up.

What I really long for is to stay under the covers a little longer, and for somebody to deliver me something warm and sweet.

Toffee Walnut Scrolls for cozy weekend mornings

Make your morning easy and prepare these the day before. A slow overnight rise in the fridge will produce generous buns, ready to be popped into the oven the following morning. Better still, leave baking instructions for your loved one so a tray can be delivered fresh and sticky from the oven, next to a piping hot cup of coffee. A perfect way to start a Winter’s day.

Toffee

Makes 16 generous buns.

For the buns

  • 5 teaspoons instant yeast
  • 180g raw sugar
  • 310ml warm water
  • 90g melted butter
  • 3 eggs, lightly beaten
  • 800g plain flour
  • pinch of salt

For the praline

  • 200g raw sugar
  • 50g toasted walnuts

Line a baking tray with a sheet of baking paper. Sprinkle the sheet with the walnuts. To make the toffee, melt the sugar in a frying pan, stirring constantly once the sugar has started to melt at the edges, until the sugar is a dark golden colour. Pour the hot sugar over the walnuts, and allow to cool until hard. Voila, praline. Smash into little pieces using a rolling pin or mortar and pestle. Set aside, but make sure you taste just a little bit.

To make the bun dough, mix the yeast and sugar together with the warm water and melted butter, and leave somewhere warm until the mixture starts to foam. This will take around 10 minutes. Stir in the eggs until well combined.

Sift the flour and salt into a large bowl. Pour in the yeast and egg mixture and knead well until you have a smooth and elastic dough. You can knead the dough either by hand or with an electric mixer fitted with a dough hook. Once the surface of the dough is smooth and it feels pretty stretchy, roll it into a ball and transfer it to a well oiled bowl. Cover the bowl with cling film and leave to rise for about one hour.

If you are baking these buns on the same day, then now is the time to preheat your oven to 180 degrees C, and line a baking tray with paper. Otherwise just proceed without heating the oven.

Tip your dough out onto a lightly floured bench and give it a quick knead to knock out some of the air. Roll the dough into a rough rectangle, just slightly smaller than your baking tray. Sprinkle with shards of praline, leaving a little rim free of praline on each of the long sides. Roll the dough, long side to long side, to make a long, skinny swiss roll shape. Cut the dough into 5cm slices, and lay the scrolls snugly beside each other on the baking tray.

If you can’t wait any longer and want to bake the buns now, then just let them rise somewhere warm for around 15 minutes, before popping them in the oven for 20-30 minutes or until golden and sticky.

If you want to have these for breakfast in bed tomorrow, then pop the tray into the fridge, covering the buns with some cling film to stop them from drying out. Write down a few instructions on a note and place it on the kitchen bench, or bedside table. Sweet dreams and happy slumber…

Ahhh, good morning. Hopefully your bestest buddy is now down in the kitchen. The little note you wrote him/her last night will tell them to take the buns out of the fridge, and then preheat the oven to 180 degrees C. He, or she, should pop the tray somewhere warmish, like beside the oven, while they take the time to set a little tray with maybe a glass of juice, a vase of flowers…

Now is the time to pop those buns in the oven. Collect the paper, make a nice cup of coffee and in 20-30 minutes they will be golden and delicious and ready to deliver to the lovely who is still in bed… enjoy, and happy Winter weekend.

Lusciously captured by Sarah of Love Katie and Sarah

ToffeeScrolls

 

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Cherry, rocket and walnut salad

SaladCherryRocket

Believe it or not, it is almost summer down here in Melbourne. How do I know? Certainly not from the weather, but a few days ago and for the first time this season, my organic grocer had cherries! Oh, rejoice! Nothing declares summer to me more than cherries, and as is the tradition in our family I always make a wish when eating the first one of the season.

Cherries often feature on an Australian Christmas table, sometimes atop pavlova or often just piled high in a bowl to be popped one by one as the fancy takes you.

We ate the first of these juicy jewels on their own, with pleasure, but then a whim took me and told me to make a salad. Salads are actually one of my favourite things to eat… and with the addition of cherries even the kids were diving right in.

Light and peppery, crunchy and sweet, this salad is fresh, simple and ticks so many boxes, it’s a world of right.

Cherry, Rocket and Walnut Salad with Goat’s Cheese

serves 2 as a side or 1 for a light meal, perhaps with some bread

rocket

  • 50g walnuts, toasted
  • 100g rocket, rinsed
  • 80g cherries, halved and pitted
  • 50g goats fetta
  • a splash of olive oil and red wine vinegar

Toast your walnuts in an 180 degree C oven for 5 mins, or until golden and fragrant. Allow to cool.

Rinse your rocket and cherries; cut the cherries in half and remove their stones.

Grab your favourite salad bowl. Heap in the rocket, and sprinkle with the walnuts and cherries. Using your fingers, tear up the goats fetta. Give it all a good drizzle with olive oil and red wine vinegar. I like my salad dressings on the tangy side so I give two slurps of vinegar for each of olive oil, but you follow your tastebuds.

Using your hands give everything a good toss and tumble, scooping up a few of the walnuts and cherries to adorn the top…

CherryRocketSalad

yum.