The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

8/2 Bake

Wingnut's picture

8/2 Bake

The Sweet Stuff


I am not much a proper pastry baker but I had a request from my Wifes workmates for some sweet morning breads so I decided to give it a go.

Cracking on with the dough….

Rolled out one half of the dough and laid out the Blueberries, Toasted Almonds and Lemon Zest…...

Rolled it up and proofed overnight…...

Rolled the secong dough with White and Red Rasins, Dried Tart Cherries, Brown Sugar, and Toasted Walnuts.

The next morning (4:30am mind you) I pull them out and let them warm and proof wile I make the Maple-Caramel Drizzle for the finished lot.

Everything out of the oven and ready to plate

Drizzle and box up to be driven over to the Wife's work place

As far as I can tell they enjoyed everything, but I was knackered by 8pm that day.




gmagmabaking2's picture

Those look so amazingly good and sweet... I am trying to stay outta trouble, but Wingnut... you are pushing my temptation buttons for sure!!!


isand66's picture

Holy heart-attack for breakfast Batman!  Those look like they are worth the extra 5 pounds I would gain eating those.  You certainly can't just eat one of course :)

Thanks for making me hungry for dessert before dinner.

Wingnut's picture

I do what I can mate.



dakkar's picture


would you mind sharing the recipee?  I'm also interested in your maple caramel drizzle?


Skibum's picture

Wow those look delicious and I could likely eat about 5 right now!  In my last batch of cinnimon buns, I sprinkled some slivered almonds over the cin/sugar mixture and anything close to the surface burned to a crispy almond bit,  Oh yes Wingnut, I would also LOVE to see your maple caramel graze!

Happy baking, Brian

Wingnut's picture

1 cup sugar
2 tablespoon pure maple syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened

Melt the 1st three ingredients together over low heat until dissolved, stirring. Bring to a boil until you reach 340F, remove from heat and SLOWLY add cream, something like a tablespoon at a time using a wisk, it will want to boil over use a high sided pot. Work slowly suger burns are nasty at best. Once all the cream is added wisk in butter, and cool for 10 to 15 minutes. If it is too thick, add a tsp of Maple Syrup. If you like a little salt, some freash ground sea salt is the order. Tranfer to a clean jar, it will keep three days out and 10 or so in the fridge. Reheat in a double boiler.

Cheers for the kind words,