Based on ABCers recommendations I upped both the spices and the amount of butterscotch topping. I made a couple of other changes by adding some pecans and baking the dough in two 6" rounds instead of one big pan. I had some problems with getting the butterscotch to caramelize properly in the pan (not sure if that was because of the added nuts?) so if I make this one again, I'd probably roll the nuts up in the spiral and then just do straight butterscotch in the pan. This might help keep the layers a little more separated as well.
I had the problem of grainy caramelized topping/butterscotch once before when I made a sweet potato pie with caramelized pecans for thanksgiving last year, so I think I need to look into this a bit more to see why it's not coming together properly.
|mise en place for the dough...so easy!|
|it was super sticky but I was hesitant to add too much flour for fear that it would get tough. |
It didn't help that it was super hot and humid the day I made this.
|with a little more flour during kneading, it finally came together...now it rises|
|mise en place for the butterscotch topping...|
|...which goes into the bottom of my two buttered pans|
At this point I realized that having a slab of marble that I could chill would really help me when rolling out dough in the summer. The weather this day was hot and steamy and so the dough was super soft and hard to work with. Rolling it out was mostly fine, but slicing it into strips, lifting the strips and then trying to coil them into the two pans was a nightmare! Things would have gone a lot smoother - and been much prettier - if I was working with chilled dough (or it was winter). But oh well...it all tasted fine in the end.
|the dough is rolled out and a butter-spices mixture is brushed on|
|finally into the pans and ready to rise again|
|the spices smell amazing|
|once you flip the rolls out onto a plate their sugary topping is revealed|
|The dough was light and tender and the topping was was sweet and nutty. |
All I need now is a cup of coffee.
Bye for now...