I'm very fond of pecan & cinnamon Danish pastries, it occurred to me that they could also be made using my brioche recipe rather than a croissant dough. They can, here is photographic evidence and very very good they are too!
For this recipe you will need
1 portion of brioche dough click here for the recipe
2 tablespoons of date syrup
150g of pccan nuts
1 tablespoon of demerara sugar
2 teaspoons of cinnamon powder
2 teaspoons of date syrup
50g of icing sugar
1 teaspoon of water
Toast the pecan nuts in a moderate oven 180C for 10 minutes. Once cooled, process in a food processor along with the sugar and cinnamon on a pulse setting 4 or 5 times to just break up the nuts and thoroughly mix the sugar and spice.
At the point where the brioche dough is ready to be taken out of the fridge and shaped, roll it out on a lightly floured surface until you have a rectangle roughly 30cm by 40cm. Spread with the date syrup and sprinkle with the nut mixture. Roll up to form a long roll and slice into 12 to 16 pieces. Place in muffin pans lined with muffin cases. Leave at room temperature until doubled in size. I usually shape these last thing before going to bed and leaving them for 8 hours before baking them for breakfast, but of course my house is on the chilly side. Place in a hot oven 200C, turn down the heat to 180 and bake for 17 to 20 minutes. Mix the glaze ingredients and drizzle on the top, return to the oven having switched off the heat. Leave for 3 minutes.