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Gluten-free Sticky Pecan Rolls

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Gluten-free Sticky Pecan Rolls
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
238
calories
Calories
0
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Nutritional values

1 ball contains
(Percentage of daily recommendation)
Calorie238 kcal(11 %)
Protein2.26 g(2 %)
Fat10.17 g(9 %)
Carbohydrates35.35 g(24 %)
Sugar added18 g(72 %)
Roughage0.56 g(2 %)
Vitamin A77.06 mg(9,633 %)
Vitamin D0.35 μg(2 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.2 mg(2 %)
Vitamin B₆0.01 mg(1 %)
Folate5.85 μg(2 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0.04 mg(0 %)
Potassium50.44 mg(1 %)
Calcium30.02 mg(3 %)
Magnesium6.73 mg(2 %)
Iron0.36 mg(2 %)
Iodine9 μg(5 %)
Zinc0.23 mg(3 %)
Saturated fatty acids4.57 g
Cholesterol37.42 mg
Author of this recipe:

Ingredients

for
36
For the dough
2 ½ cups
1 ¼ teaspoons
½ teaspoon
¼ teaspoon
½ teaspoon
2
large eggs
2 tablespoons
0.333 cup
superfine caster sugar
2 ½ teaspoons
quick-rising active dry yeast
¾ cup
warm milk (more if needed)
For the topping
1 cup
1 tablespoon
ground cinnamon
½ cup
½ cup
Pecan (chopped)
For the icing
1 cup

Preparation steps

1.
Line 2 large baking trays with non-stick baking paper.
2.
For the dough: place the flour, xanthan gum, salt and cream of tartar in a mixing bowl and stir to combine.
3.
Add the vinegar, eggs and butter gradually, mixing well after each addition. Add the sugar and yeast and mix until blended.
4.
Slowly pour in the milk. The dough will come together suddenly. Mix for 4-5 minutes to activate the xanthan gum. The dough should be a little sticky. If it is too dry, add a little more warm milk.
5.
Turn out the dough onto a lightly floured surface. Pat into a square, about 2.5cm|1" thick.
6.
Cut the dough into 36 pieces, and roll each into a ball. Place on the baking trays, about 3cm|1½" apart. Spray with warm water. Cover the baking trays with oiled cling film and leave to rise in a warm place for about 1 hour, until almost doubled in size.
7.
For the topping: , mix together the brown sugar and cinnamon.
8.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a medium-large springform tin with non-stick baking paper.
9.
Dredge the balls of dough in the melted butter, and then through the cinnamon sugar mixture. Place the coated dough balls in concentric circles in the tin. They should be staggered like bricks in a wall and squeezed in together tightly. Sprinkle any remaining cinnamon/sugar mixture evenly over the top and sprinkle with the pecans.
10.
Bake for 30- 35 minutes until the sugar has begun to caramelize and bubble and the dough has risen. Cool in the tin for 10 minutes, then invert onto a plate. Turn right-side-up and break into balls.
11.
For the icing: sift the icing sugar into a bowl and stir in just enough water to make a smooth icing. Drizzle over the balls and leave to set.