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Cheese for Breakfast Please

January 10, 2018

 


 

 

Caramelized Pear and Havarti Cinnamon Rolls

For the Bread:

  • 3¼ cups all-purpose flour

  • ¼ cup sugar

  • 1¼ teaspoons salt

  • 1 tablespoon instant yeast

  • ½ cup warm water (110 degrees)

  • 2 eggs

  • 1 egg yolk

  • 4 tablespoons whey butter, melted (unsalted butter can be substituted)

To Make the Bread:

 

In the bowl of a stand mixer, whisk together the flour, sugar, and salt.

 

In a liquid measuring cup, whisk together the warm water and yeast. Let stand 10 minutes

 

Whisk eggs, egg yolk, and melted butter to yeast mixture

 

Add the egg mixture to the flour mixture in the mixing bowl using a dough hook.  Knead on medium speed until the dough comes clean from the bottom and sides of the bowl, 5 minutes

 

Shape the dough into a ball and place a greased bowl, turning to coat the dough. Cover and let rise in a warm place until doubled in size, 1½ to 2 hours

 

For the Filling:

  • 3 firm Bartlet Pears diced

  • 6 Tablespoons butter divided

  • ¼ teaspoon nutmeg

  • 1 Tablespoon cinnamon

  • 1\4 cup brown sugar

  • 1 pound Havarti cheese shredded

 

To Make the Filling:

 

In a sauté pan melt 2 T butter and add pears, nutmeg, cinnamon and brown sugar. Simmer for 10 to 15 minutes, stirring often, until pears soften and begin to caramelize.

 

Remove from heat and finish with remaining butter (4 T)

 

 

 

 

Putting It Together:

 

Place dough to an unfloured work surface and roll into an 18×12-inch rectangle with the long side parallel to the counter’s edge.

 

Distribute the pear mixture and Havarti cheese over the surface of the dough, leaving a 1-inch border around the edges.

 

Starting with the edge closest to you, roll the dough into a log, pinching the ends and seam to seal.

 

 Roll the log back and forth, applying gentle pressure, until it reaches 30 inches in length pinching together any tears

 

 

 

Here is where you have two choices.

  1. Start at one end and wind the log into a coil, place into a greased round cake pan

  2. Using a very sharp knife cut the log into slices 3 inches thick. Place individual buns into a greased 9 x 13 pan with the ‘swirl’ facing up

 

Allow to rise in a warm place for another 1 to 1 ½ hours

 

After they have fully raised preheat oven to 350 degrees

 

Brush the top of the loaf with melted butter and bake 45-50 minutes for coiled loaf (should make a

 

hollow thud sound when done) or 30 – 45 minutes for individual rolls (they will be golden brown).

 

Allow to cool 20 – 30 minutes on a wire rack and enjoy warm

 

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