From the Anchor Yeast Kitchen
Caramel Fans
Prep 1 hr 15 mins
Baking Time
15–20 mins
Total 1 hr 35 mins
Makes 8 Caramel Fans
easy
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By
Anchor Yeast Kitchen
Try these gluten free Caramel Fans, included in the recipe is a scrumptious variation for Cinnamon and Almond Fans made with Spelt flour.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
360
g
Gluten-free Spelt Flour
( 3 x 250 ml / 3 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
1
Large egg ( beaten )
145
ml
Lukewarm water
( ± ½ cup )
Filling
125
g
Margarine, melted
( 125 ml / ½ cup )
100
g
Brown sugar
( 125 ml / ½ cup )
60
ml
Honey
( 4 tbsp )
100
g
Walnuts, chopped
( 250 ml / 1 cup )
1
Beaten egg, to brush
Glaze
30 - 45
ml
Sugar
( 2 - 3 tbsp )
60
ml
Water / Milk
( ¼ cup )
Method
Mix all the dry ingredients together, then rub the margarine into the Gluten-free Spelt Flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Cream margarine and sugar until light and fluffy. Add honey and walnuts and mix through.
Knock the dough down and roll into a rectangle, 5mm (1/4 inch) thick. Spread the filling over the dough and roll the dough up, lengthwise. Using a sharp knife, slice the roll into 8 equal slices.
Place each slice, fold side down, onto a greased baking tray. Dip the handle of a wooden spoon into flour and press each slice down in the centre, until the spirals fan out.
Cover with greased plastic and allow to rise until double the volume, about 20 - 25 minutes.
Brush with egg and bake in a preheated oven at 180 °C / 350 °F for 15 - 20 minutes, or until golden brown. Brush with glaze.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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