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Ingredients
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Preparation
Step 1
1/4 CUP SALTED BUTTER, SOFTENED
1 CUP CHOPPED MACADAMIA NUTS,TOASTED
1 CUP CHOPPED PECANS, TOASTED
1/2 CUP RASPBERRY ORANGE MARMALADE
1/4 CUP PACKED DARK BROWN SUGAR
1/4 CUP LYLE'S GOLDEN SYRUP
6 (3-INCH) BRIOCHE ROLLS, HALVED
1/2 CUP CONFECTIONERS' SUGAR
3 TABLESPOONS HEAVY CREAM
1/2 TEASPOON VANILLA EXTRACT
Heat oven to 400°F.
Line a 9-inch cake pan with parchment and set aside.
Stir the butter, nuts, marmalade, brown sugar, and golden syrup together over medium heat and cook until bubbling. Pour into the prepared pan and fit the rolls, cut side down over the nut mixture (the rolls should fit snuggly).
Bake until the nut mixture is bubbling and the
rolls are slightly toasted on top, 15 to 20 minutes. Cool for 10 minutes
Invert the pan onto a serving plate to unmold. Stir the confectioners' sugar, heavy cream, and vanilla together until smooth and drizzle over
the cooled buns.
TIP: If marmalade is not available, substitute a combination of 1/4 cup each of seedless raspberry jam and orange marmalade.