- 6
Ingredients
- Use any of these refrigerated pre-mixed doughs: Challah (page 180), Broiche (page 189), or Boule (page 26)
- 1 1/2 pounds (cantaloupe-size portion) of any pre-mixed dough listed above, defrosted overnight in the refregerator if frozen.
- THE CARAMEL TOPPING
- 6 TBSP unsalted butter, softened
- 1/2 tsp. salt
- 1/2 Cup brown sugar
- 30 pecan halves
- THE FILLING
- 4 TBSP salted butter, softened
- 1/4 Cup sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/2 Cup chopped and toasted pecans
- Pinch of groung black pepper
Preparation
Step 1
1. ON BAKING DAY, cream together the butter, salt, and brown sugar. Spread evenly over the bottom of a 9-inch cake pan. Scatter the pecans over the butter-sugar mixture and set aside.
2. Dust the surface of the refrigerated dough with flour and cut a 1 1/2 pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
3. With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. When you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry.
4. Cream together the butter, sugar, and spices. Spread evenly over the rolled-out dough and sprinle with the chopped nuts. Starting with the long side, roll the dough into a log. If the dough is too soft to handle let it chill for 20 minutes to firm up.
5. With a very sharp serrated knife, cut the log into 8 equal pieces and arrange over the pacans in the pan, with the "swirled" edge facing upward. Cover loosely with plastic wrap and allow to rest and rise one hour (or just 40 minutes is you're using fresh, unrefrigerated dough.
6. Twenty minutes before baking time, preheat the oven to 350 degrees. If you're using a stone in the oven, 5 minutes is adequate.
7. Bake about 40 minutes, or until golden brown and well set in center. While still hot, run a knife around the inside of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and be difficult to turn out.