Cinnamon and pecan oat buns with orange icing

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Cinnamon and pecan oat buns with orange icing

Serves: 12

2012-02-03

Ingredients

260g plain flour
130g oats (QUAKER)
50g caster sugar
1 tbsp baking powder
¼ tsp salt
115g butter
1 tsp vanilla essence
180ml milk
1 egg
70g pecan nuts, chopped
2 tsp cinnamon
2 tbsp caster sugar
You will also need 2 tbsp orange juice and 200g icing sugar to decorate

Method

Start this recipe by placing the flour, oats, 50g sugar, baking powder, salt and butter in a bowl and rub together till the mixture resembles breadcrumbs. Mix together the milk, vanilla essence and egg in a jug and pour over the crumb mixture. Mix together with a spoon until the mixtures begins to bind together (do not over mix) Sprinkle over the chopped pecans, cinnamon and remaining sugar and give the mixture another mix. Place spoonfuls of the mixture on baking sheets covered with non-stick paper, and bake in the oven at 220 minutes, or just 11-13 minutes. This recipe is quite like scone dough, so it should need too much time in the oven. When the buns are cooked, remove them from the oven and immediately make the topping my mixing the orange juice with the icing sugar to make an icing. Immediately drizzle the orange icing all over the top of the warm buns and allow to cool before serving.

Suggested accompanying wine: DELICATA Casella Sweet White wine

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Pasti tal-kannella, ġewż pekan, ħafur u l-ġelu tal-larinġ

Ingredients

260g dqiq plain
130g ħafur (QUAKER)
50g zokkor fin (caster sugar)
mgħarfa trab tal-ħami
¼ kuċċarina melħ
115g butir
kuċċarina essenza tal-vanilla
180ml ħalib; bajda
70g ġewż pekan, imfarrak
2 kuċċarini trab tal-kannella
2 mgħaref zokkor fin
għandek bżonn ukoll 2 mgħaref meraq tal-larinġ u 200g zokkor tal-ġelu biex iżżejjen

Method

Itfa’ d-dqiq, il-ħafur, 50g zokkor fin, it-trab tal-ħami, il-melħ u l-butir fi skutella u ħawwadhom b’subgħajk sakemm it-taħlita ssir qisha frak tal-ħobż. Ħallat il-ħalib, l-essenza tal-vanilla u l-bajda f’reċipjent ieħor u żidhom mat-taħlita tad-dqiq. Ħawwadhom b’mgħarfa sakemm l-ingredjenti jidħlu flimkien (tħawwadx iżżejjed). Ferrex il-ġewż pekan, it-trab tal-kannella u z-zokkor li jkun fadal u erġa’ ħawwad it-taħlita. B’mgħarfa, itfa’ t-taħlita fuq tilari miksija bil-karta forn u aħmi f’temperatura ta’ 220oC għal 11-13-il minuta. Din ir-riċetta tixbah ħafna lill-għaġina tal-iscones, għalhekk m’għandhiex bżonn ħafna sajran. Meta l-pasti jkunu lesti, oħroġhom mill-forn u dak il-ħin stess ħallat flimkien iz-zokkor tal-ġelu u l-meraq tal-larinġ. Ferrex dal-ġelu fuq il-pasti xħin ikunu għadhom jaħarqu. Ħallihom jiksħu qabel isservihom.

L-inbid issuġġerit: DELICATA Casella Sweet White wine

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