I had been wanting to make these two pull apart baked goodies since last weekend. But since we had left over homemade pizza, my sunday baking sunday wasn’t accomplished. So with no left overs in sight, I woke up yesterday with excitement that I could get into my kitchen and make these two yummy treats.
- Biscuit dough:
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 2 eggs
- Rolling mixture:
- ½ cup sugar
- ½ cup chopped nuts, I used flaked almonds
- 2 tablespoons butter, melted
- 2 teaspoons grated lemon peel
- 1 cup icing sugar
- 2 tablespoons lemon juice
- Biscuit dough:
- Mix flour, baking powder and salt in a bowl.
- Add the butter and rub into the dry ingredients.
- Crack eggs into a measuring jug then add enough buttermilk to fill up to 1 cup. Lightly mix eggs and buttermilk with a fork.
- Pour into bowl with dry ingredients.
- Mix only until flour is incorporated, handle as little as possible to make light biscuits. The dough will be sticky and in order to roll into balls you might need to add a tiny bit more of flour. The dough should still be slightly sticky.
- Separate pieces of dough and roll into 17 balls.
- Rolling mixture: Combine the rolling mixture ingredients and roll the balls of dough in this mixture.
- Place the covered balls in a 9" round pan lined with baking paper.
- Bake at 170ºC fan forced/190°C for 20 to 25 minutes until golden brown.
- Once out of the oven, immediately turn over onto a plate.
- Cool slightly and drizzle with glaze.
This was a delicious cake. After its finished baking, you need to turn it over so the cakes crunchy topping will be on the bottom. The texture is so nice with the softness and crunchiness. I found this cake to be refreshing almost as it has the lemon in it. It had just the right amount of lemon flavour. The cake was lovely for an afternoon treat, perfect!
- 1 cup milk
- 2½ tsp dry yeast
- ¼ cup + ¼ tsp granulated sugar
- 120gms unsalted butter, melted
- 1 egg yolk
- 2¾ cups all purpose flour
- ¾ tsp salt
- 90gms butter, room temperature
- 170gms chocolate (dark or milk), chopped
- For the icing
- ¼ cup cream cheese
- ½ cup icing sugar
- ½ - 1 cup heavy cream
- Heat the milk up in the microwave until just warm. You don't want it to hot. Add in the yeast and ¼ tsp sugar, gently whisk until the yeast is dissolved. Let it sit for 5 mins. Then whisk in the melted butter and egg yolk.
- In the bowl of a stand mixer, add the flour, ¼ cup sugar, salt and stir. Make a well in the flour and add the wet ingredients. With the dough hook set to low, combine the ingredients, occasionally scraping down the sides of the bowl, until the mixture becomes sticky. Turn the speed to medium and kneed for 6 minutes until the dough forms a ball around the dough hook. If this does not happen by 5 minutes, add 1 - 2 tbsp of flour until it does. Remove the dough from the bowl, and form it into a ball. Rub the inside of a large bowl with butter/oil (not olive oil) and then roll the dough in the bowl to coat. Cover the bowl with plastic wrap and place in a warm area for about an 1 hour or until the dough has doubled in size.
- Once the dough has doubled in size, roll it into a large rectangle. Spread the 90gms of butter on the dough leaving a half inch border on all four sides. Sprinkle the chocolate onto the dough, making sure to leave the half inch border. With the dough in front of you, the longest side placed horizontally, begin by rolling the dough tightly from the bottom to the top. Once you have reached the top, pinch the ends tight, and then with a sharp knife, cut the rolled dough into 1 inch rounds.
- Line a loaf pan with some baking paper and then place the dough rounds into the pan in a messy fashion. The messier they are, the prettier it will look once baked. Cover with a cloth and let double in size for 40 minutes.
- Preheat the oven to 150°C fan forced/170°C
- Place the chocolate rolls into the oven and bake for 35 minutes, or until they are brown on top and soft on the inside. Remove from the oven.
- Icing: With a hand mixer, beat ¼ cup of cream cheese and ½ cup of icing sugar until combined. Slowly drizzle in ½ - 1 cup of heavy cream, until the icing has reached a pourable consistency.
- Remove the chocolate pull apart from the loaf pan and drizzle with the icing. Serve warm.
This was lovely, chocolatey and gooey. The icing on it was amazing. I could have just eaten the icing out of the bowl. The kids enjoyed getting stuck into it. It was a lick your fingers baked treat. Although it was yummy, I felt it was quite heavy and not very light in texture. It was very filling. I only ate one piece and unfortunately couldn’t have another piece of the Lemon pull apart. This pull apart would be suited for a dessert aswell. I found it was a bit too much for an afternoon tea.
Overall, both were very nice. They are both best eaten on the day. The kids enjoyed eating both of them and licking fingers included! I love baking for the kids and love knowing that they enjoy eating my yummy baked treats!
Linking up with Chantille Fleur for Tea Party Tuesdays
Also linking up with Little Wolff for Little Veggie Kitchen