Butterscotch and Pecan Skillet Swirl Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    627
based on 7 ratings

A sweet and sticky pecan and cinnamon swirl bread baked in a skillet pan. Serve it warm from the oven drizzled in butterscotch sauce, serve with vanilla ice cream.

recipe updated Nov 27, 2024

Ingredients

  • Pecan pieces icon
    Pecan pieces
    70 g
  • Butter icon
    Butter
    100 g
  • Butter icon
    Butter
    50 g
  • Milk icon
    Milk
    170 g
  • Egg icon
    Egg
    2
  • All purpose flour icon
    All purpose flour
    320 g
  • Active dried yeast icon
    Active dried yeast
    6 g
  • Salt icon
    Salt
    2 pinches
  • Caster sugar icon
    Caster sugar
    250 g
  • Dark brown sugar icon
    Dark brown sugar
    60 g
  • Ground cinnamon icon
    Ground cinnamon
    2 tablespoons
  • Treacle icon
    Treacle
    40 g
  • Whipping cream icon
    Whipping cream
    170 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - medium
  • kCook icon Saucepan
  • kCook icon Jug
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Large glass bowl
  • kCook icon Small bowl
  • kCook icon Lightly floured surface
  • kCook icon Small bowl
  • kCook icon Large cast iron skillet
  • kCook icon Saucepan - medium

Step preview

  1. Pre-heat oven - 180°C
  2. Add pecan pieces to a clean baking tray
  3. Bake until golden brown - 8 min, 180°C
  4. Remove from oven and turn off heat
  5. Set aside and let cool
  6. Add milk and butter to a clean saucepan
  7. Heat until completely melted - medium heat
  8. Pour content of saucepan into jug
  9. Add egg to the jug
  10. Mix until well combined then set aside
  11. Attach Spiral Dough Tool
  12. Add all purpose flour, active dried yeast, salt and caster sugar to the Kenwood Bowl
  13. Mix with splashguard fitted until combined - approx 20 sec, Speed 1
  14. Pour content of jug into Kenwood Bowl while machine is running
  15. Mix with splashguard fitted until smooth - approx 6 min, Speed 1
  16. Transfer content of Kenwood Bowl to large glass bowl
  17. Cover with plastic wrap
  18. Prove - 1 hr
  19. Clean Kenwood Bowl
  20. Attach Creaming beater
  21. Add butter, dark brown sugar and ground cinnamon to the Kenwood Bowl
  22. Mix until combined - approx 20 sec, Speed 2
  23. Transfer content of Kenwood Bowl to small bowl
  24. Add egg to a clean small bowl
  25. Beat lightly then set aside
  26. Turn out dough onto lightly floured surface
  27. Roll out into a rectangle
  28. Cover the surface of the dough with the cinnamon butter, reserve the leftover
  29. Sprinkle the chopped, toasted nuts over the top
  30. Roll into a log
  31. Cut the dough in half lengthwise
  32. Flatten one end of the dough and brush with a little egg wash
  33. Join the two lengths together
  34. Start twisting each length over the other
  35. Stick the ends together with egg wash
  36. Roll up the twisted dough into a spiral
  37. Grease a clean large cast iron skillet
  38. Place the braided dough in the skillet pan, tuck in the ends
  39. Cover with plastic wrap
  40. Prove - 30 min
  41. Pre-heat oven - 190°C
  42. Brush the proven dough with the egg wash
  43. Bake - 35 min, 190°C
  44. Remove from oven
  45. Brush with the remaining cinnamon butter
  46. Let cool slightly
  47. Add butter to a clean saucepan
  48. Heat until completely melted - medium heat
  49. Add caster sugar, treacle and salt to the saucepan
  50. Stir continuously - approx 2 min, medium heat
  51. Add whipping cream to the saucepan
  52. Heat until boiling - medium-high heat
  53. Simmer until thickened while stirring frequently - 5 min
  54. Remove and turn off heat
  55. Stir vanilla extract into the saucepan
  56. Drizzle some of the butterscotch sauce over the swirl bread
  57. Serve
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