There is something wonderfully decadent about weekend breakfasts. Especially when the day is grey and rainy and you have a full day of nothing to do stretching out in front of you. If you’re like me though, you’ve probably had your fill of full English fry ups. Don’t get me wrong, I love bacon just as much, if not more, than the next born again carnivore, but sometimes I want something a little less greasy. I also want something a little more satisfying and indulgent than muesli and this bread is the perfect balance between the two.
This is definitely a lazy morning breakfast, if you’re rushing to get somewhere it might not be the breakfast for you. It doesn’t require much work on your part, but it does need 40 minutes or so to rise and about 20 minutes to bake.
Again this is one of those wonderful recipes where you can adjust it to suit your own tastes and use whatever you have to hand. Start with
- 1 quantity of your favourite bread dough (bought, made up from a packet or from scratch)
- 60gm of butter
- ¼ cup of sugar
- 2 Tbs of cinnamon
- ½ cup of toasted walnuts
- 2 tsps of vanilla essence
Melt the butter in a small saucepan and add the vanilla essence. Roll the dough into a rough rectangle and then brush on the butter, leaving a space of about two centimeters on one of the long sides of the rectangle . Sprinkle on the sugar, the cinnamon and the walnuts.
Then starting on the side where the butter is brushed to the edge, roll the dough into a long cigar shape finishing on the side where you left the space.
Using a sharp knife dusted in flour cut the cigar into seven or eight equal pieces and place in a pie or spring form tin.
Cover the dough with a tea towel and leave in a warm place to rise for about 40 minutes. This is usually where I take the dog for a walk while the BH serenades me with sonorous snoring from the bedroom.
Once the dough has doubled in size, preheat the oven to about 220ºC and bake the bread for about 20 minutes.
Once the bread is baked, leave to cool for about 10 minutes then tear off a hunk and serve hot with coffee and orange juice.
Now while breakfast is all very well this also makes a great alternative to dinner party rolls. It also works as side at a BBQ (Braai) and as tea bread. All you have to do is juggle up the dough you use and filling. In this one, I spread a layer of sun-dried tomato pesto on wholemeal dough and topped it with cheese and fresh basil. On other occasions I peal, core and chop 2-3 apples and then soften them with some butter and vanilla essence in a saucepan on medium heat for about 10 mins and then puree. Spread this puree on the bread and sprinkle on some cinnamon. Sprinkle the top of the rolls with sugar before baking and enjoy. The possibilities are endless.