A Very Christmassy Breakfast (Or How to Use Up Christmas Leftovers)

Ok, so I know that Christmas has barely even started and most of you probably haven’t even seen the Christmas Coca-Cola advert yet (the true indication of the holidays), but trust me, you will fall head over heels for these spiral rolls that capitalise Christmas with a very cranberry capital C. After recipe testing for the December issue of Brig, I have been left with a ramekin of leftover cranberry sauce and barely any roast chicken to make sandwiches. So I have decided to put this Christmas essential to good use, by spreading across a thick, pillow-soft dough, dredging with cinnamon and rolling up into pinwheels that will taste good for breakfast, lunch and dinner.

Adapted from Good Food

You Will Need

For the Dough:

550g strong white bread flour, with extra for dusting

Zest of ½ a Clementine

2 x 7g sachets easy bake yeast

85g caster sugar

½ teaspoon salt

85g butter, with extra for greasing

1 egg

250ml warm milk

A little olive oil

 

For the Filling:

Leftover cranberry sauce

Small handful of pistachios, shelled and chopped

Small handful dried apricots, chopped

1 teaspoon cinnamon

 

To Decorate:

Melted butter

Icing sugar

Mix the flour, yeast, caster sugar, salt and Clementine zest in a large bowl. Add the butter and rub in with your fingertips. Beat the egg with the warmed milk and pour onto the flour mix. Stir with a knife, and then bring together with your hands.

If you have a hand mixer, use the dough hook attachments as the dough is very sticky. If not, never fear. Instead, tip onto a floured work surface and knead for 10 minutes until smooth. Oil the bowl , place the dough back inside and cover with cling film. Place in a warm place for 45 minutes to an hour to double in size.

Butter and line a deep tray with baking parchment. Roll out the risen dough on a floured work surface into a rectangle. Spread the cranberry sauce across the dough, top with the pistachios and apricots and sprinkle over the cinnamon. Carefully roll up the dough lengthways, trim the ends and cut into equal pieces. Lay the slices in the tin facing upwards, cover with cling film and leave to rise a second time for a further 45 minutes to an hour.

Heat the oven to 190oc/170oc/gas mark 5. Remove the cling film and bake for 15-20 minutes until golden. Brush over the melted butter and sieve over the icing sugar. Serve warm with a cup of coffee, and keep your fingers and toes crossed for snow.

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