What better way to feel cosy in the Autumn months than the warming spicy notes of cinnamon? Combo that with sweet pecans and an enriched dough and you’ve got yourself a taste par-tay! This cinnabundt ticks a lot of boxes – perfect to have on standby for an indulgent breakfast or brunch treat, it could also serve as a fun pudding to share with friends – and a bit of ice-cream!
As if often the case with your friendly neighbourhood DoJo Eats recipes, there is plenty of scope to mix things up here so we’d encourage you to experiment with flavours. This treat is particularly sweet, so you might want to change up the pecans for walnuts or mix up a coffee flavour icing to give a touch of bitterness.
It’s fine to assemble and cook this dish on a standard baking tray but I do recommend getting hold of a bundt tin if you haven’t got one already. It’s very satisfying to use and creates a beautiful finish.
- Bundt tin
- 200 ml Milk semi-skimmed
- 85 g Butter unsalted, plus extra for greasing
- 2 Eggs large
- 550 g Strong White Bread Flour
- 7 g Yeast instant
- 50 g Caster Sugar
- 1½ tsp Salt fine
- 125 g Butter unsalted
- 2 tbsp Cinnamon ground
- 1 tsp Ginger ground
- 225 g Light Muscovado Sugar
- 150 g Pecans
- 100 g Icing Sugar
- 1 tsp Vanilla Extract optional
- 1 tsp Cinnamon optional
- Prepare the bundt tin by buttering the insides, generously, being careful to cover all the nooks and crannies. Pop in the fridge whilst preparing the dough.
- Put the milk and butter into a medium pan and heat gently until the butter melts and the mix is just simmering.
- Allow to cool a little, then beat the eggs in with a fork. Put the dry ingredients in a large bowl, then add the milk/egg mixture, stirring to create a sticky dough. Leave to stand for 5 minutes, then knead until silky smooth. By hand, this should take about 10 minutes – don't be tempted to add more flour until the time is up. The sticky dough should become smooth after kneading.Cover the bowl loosely with clingfim and leave to rise for an hour or so, until doubled in size.
- Melt the butter in a pan and take off the heat. Mix together the spices and sugar in a bowl and have the chopped nuts handy in a separate bowl.
- Put a tablespoon of melted butter into the bottom of the bundt tin, along with 3 tablespoon of the spiced sugar and a handful of nuts.
- Take your risen dough and break off pieces to make about 30 or 40 small dough balls. Dip the balls in the remaining melted butter, then roll around in spiced sugar to coat.
- Start arranging the dough balls in the bottom of the bundt tin and when you have finished a layer, sprinkle on a layer of pecans and a bit more sugar if you like.
- Keep going and building up the layers until the tin is full. You want the dough balls to touch each other but don't pack them in too tightly, they'll start nudging together during the second rise. Tip over the remaining sugar and nuts to fall into the nooks and crannies.
- Set the bundt tin aside somewhere warm, covered loosely with clingfilm, for about an hour. You can tell the second rise is complete if you gently press the dough and it doesn't spring back.
- Heat your oven to 180°C (160°C fan) and once to temperature, bake the bread for about 35 minutes – it should be golden and well risen. Remove from oven then put the tin on a baking rack to cool until the bundt tin is just warm to the touch.
- Put a plate on top of the tin and carefully flip over. The bundt should just pop out if you've got your earlier buttering correct. If not – don't panic! Give the top a sharp tap and it should loosen, or you can just use a spoon round the inside of the tin.
- Mix together the ingredients for the glaze – you can gradually add a very small amount of water to create a more runny consistency as desired. Drizzle over your bundt and you're done!
- Break off pieces and enjoy as a special weekend breakfast, brunch time treat, an afternoon cuppa or a dollop of ice-cream for a pud!