I pulled down my copy of Frame-by-Frame Baking this morning in hopes that I’d find some inspiration for something yummy to bake for breakfast. I found this recipe for a crown loaf using hazelnuts, dark rum, and crystallized ginger, which sounds deeelicious, but unfortunately for me my kitchen was lacking those particular items and I wasn’t feeling in the mood to make a grocery run. I did, however find some pecans, a bottle of triple sec, and a peach and decided to see what would happen. I was happy with what came out, and I think they are a lovely addition to a brunch or the perfect accompaniment for a cup of joe. Not too sweet..but definitely delicious.

Ingredients

2 Tbsp. butter, diced, plus extra for greasing
scant 1 2/3 cups unbleached all-purpose flour
1/2 tsp. salt
2 1/2 tsp. active dry yeast
1/2 cup lukewarm milk
1 egg, lightly beaten
orange zest, optional

Filling:

4 Tbsp. butter, softened
1/4 cup brown sugar
1/4 cup pecans, chopped
1 peach, chopped
1 tsp. pure vanilla extract
1 Tbsp. triple sec

Icing:

1 cup confectioners sugar, sifted
1 Tbsp. lemon juice
1 Tbsp. orange juice

Directions

Grease a baking sheet. Sift the flour and salt into a bowl. Stir in the yeast. Rub in the diced butter with your fingertips. Add the milk and egg and mix to form a dough. Knead dough on a lightly floured surface until smooth. Form dough into a ball and place in a greased bowl. Cover and let stand in a warm place for 40 minutes, or until doubled in volume.

Punch down lightly and place dough onto a lightly floured surface and roll out to a 12 x 9 inch rectangle.

For the filling, cream the butter and sugar together until light and fluffy. Stir in the pecans, peach, vanilla and triple sec. Spread the filling over the dough, leaving a 1-inch border around.

Roll up the dough, starting from one of the long edges, into a sausage shape. (cinnamon roll style) Cut into slices at 2-inch intervals, and place in a circle with the slices just touching, onto a buttered and flour-dusted round skillet or baking dish. (it is very important that the dish is rimmed, because the peach liquid will pour out into the oven during the baking process if it is on a flat baking sheet)

Cover and let stand in a warm place for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Prepare the icing by mixing the confectioners sugar with enough lemon/orange juice to form a thin icing.

Bake loaf in the preheated oven for 25 minutes, or until golden.

Let loaf cool slightly before drizzling with the icing. Top with orange zest. Enjoy!