Pecan Maple Rolls

Appears in

Published 2008

Prepare Pecan Maple Filling; you will need 1 small batch, or about 10 oz (300 g), for each unit of dough, as scaled in step 2.
Scale Danish Pastry Dough (Brioche-Style) into 22-ounce (615 g) units. Roll out each unit into a rectangle 20 × 10 in. (50 × 25 cm). For the neatest results, roll slightly larger and trim to size with a knife or pastry wheel.
Spread the filling evenly over the dough with a palette knife. Leave a narrow band of dough uncovered along the top edge (a).
Roll up from the bottom edge into a cylinder 20 inches (50 cm) long (b).
Cut into 20 slices 2 inches (5 cm) thick.
Butter and sugar 10 small brioche molds.
Place 1 slice of the dough roll cut side up in each mold, tucking the loose end of the roll underneath. Press lightly into molds (c).
Egg wash the tops.
Proof for 25 minutes at 85°F(30°C).
Egg wash a second time.
Bake at 350°F(180°C) for 20 minutes.
Brush with clear glaze when cool.

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