Morning peach buns with amaretto glaze
This is the sort of glorious, delicious breakfast I dream of making on those slow, hazy mornings between Christmas and New Year, when you forget what day it is, when the house is quiet again and there’s time to potter in the kitchen. Have these ready to go overnight in the freezer then make and enjoy warm, sitting in the sun with a coffee and your Christmas book.
I also think the peach butter makes a great change to the traditional cinnamon butter feeling, it feels fresher and lighter somehow. Thank you to American baker extraordinaire Erin McDowell for inspiring this recipe.
From the Summer chapter of the book I wrote with Mum/Annie Herron, Around the Kitchen Table
For the dough
600g plain flour, plus extra for rolling
3 tsp dried yeast
1/4 cup (55 g) caster sugar
1/2 tsp ground cardamom
a pinch of salt
1 cup (250 ml) lukewarm milk
175g (3 1/2 oz) butter, at room temperature
2 tbsp cream
1 1/2 cups icing sugar
3 tbsp thickened cream
2 tbsp Amaretto liqueur (or brandy or lemon juice or water)
1 cup chilled peach and honey butter (below)
Pull out a stand mixer with a dough hook and into the bowl, mix all but 1 tbsp of the flour, sugar, yeast, cardamom and salt and give a quick mix to combine.
Whisk the eggs into the lukewarm milk, tip into the mixing bowl and knead for about five minutes. Now add the butter, a tablespoon or so at a time, beating well between each addition.
You can also do the entire kneading process by hand—combine the dry ingredients on a work surface, make a well in the centre and then add the milk, butter and egg mixture and knead together for about eight minutes. Take turns!
Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for one hour or until doubled in size.
Transfer dough to a lightly oiled bowl, cover with a tea towel and set aside in a warm place to rise for about an hour.
Lightly dust a work surface with flour and gently turn dough out onto it. Pat the dough into a large disc then place in on a tray, cover and refrigerate overnight. Bear in mind this is a very sticky dough so you might need to dampen your hand
The next day, remove dough from the fridge and, on a lightly floured surface, roll out until you have a large rectangle.
Spread generously with the peach butter then, starting with the longest edge of the dough, gently roll up into a large sausage shape. If the dough is feeling a bit sticky and warm at this point, pop in the fridge for 10 minutes before proceeding.
Grease a deep baking dish with butter then cut your scrolls into even rounds, I get about eight from this amount of dough. Tuck in the baking dish then cover and leave for one final rest before baking, about 30 minutes should do it. Just enough time to get coffee things ready, wipe down your bench and set a cute breakfast table outside in the sun.
Preheat oven to 200C. Make the egg wash by whisking the egg and cream together. Brush the scrolls with egg wash then bake for 25 minutes or until puffed and golden.
Towards the end of your cooking time, whisk together the ingredients for your brandy glaze in a small bowl.
Let the scrolls cool for about 10 minutes before spooning over the glaze then serve warm with coffee and plenty of time to enjoy them.
Peach and honey butter
For the peach and honey ‘butter’; roughly chop up a kilo of peaches and place in a large pan with 1/2 cup honey, a vanilla pod, 1/4 cup water and a cinnamon stick. Bring to a boil then reduce heat and cook for about 15 minutes or until peaches are completely collapsed and soft. Stir every now and then so nothing sticks and burns.
Transfer to a blender and blitz until smooth (carefully – and make sure the lid is securely on so none of that hot mixture goes anywhere!). Tip back into the saucepan and cook on low heat for about 30 minutes or until thickened and reduced by about a quarter. Again, stir every five or ten minutes to avoid sticking and burning on the bottom of the pan. Transfer to jars and keep in the fridge.