I’ve been on a bit of a mission lately to come up with interesting breakfasts on a sunday. DH & I have both become very bored with the monotony of toast &/or cereal, and sunday is really the only morning we have time for anything experimental.
I was pointed in the direction of this recipe on bitofthegoodstuff by Penniless Veggie – I prepped almost all of it up the night before, so all I had to do was warm & pour the cinnamon syrup over the dough & pop into the oven.
My syrup wasn’t runny or liquidy enough as there was none to “mop up” in the bottom of the pan -I wonder if this was because it was in the fridge overnight? Or perhaps I didn’t puree my apple enough? (I was expecting to cook the apple, then puree it) But it was still a very lovely breakfast – or at least DH & I thought so. The DD’s ate a doughball, but were unimpressed & didn’t want any more, which I was gutted about – I was already thinking about how I could make this in the slow cooker the next time! Perhaps I’ll try it again in a few months time!
This recipe makes 18-20 dough balls (serves 3-4)
- ½ tsp fast action yeast
- 300g strong wholemeal bread flour
- ½ tsp sea salt
- 170ml lukewarm water
- 1 tbsp olive oil
- 1 tbsp coconut sugar (I used granulated sugar)
- 1 tsp ground cinnamon
Apple Cinnamon Syrup
- 1 organic apple, cored and chopped (I kept the skin on)
- 2 tbsp virgin coconut oil (I used this light oil)
- 2 tbsp maple or agave syrup
- 1 tbsp coconut sugar (I used brown sugar)
- 1 tsp ground cinnamon
- Prepare the dough:
- Lightly oil a bowl – you will put the dough in here to rise later.
- Place the yeast, flour and salt in a large bowl.
- Add the warm water and oil. Mix well with a spoon, then bring it together with your hands until you have a sticky dough.
- Knead for 5-10 minutes, until the dough is smooth.
- Place the dough in the lightly oiled bowl, cover with a damp tea cloth or oiled cling film, and leave in a warm place for about an hour until it has doubled in size. If your house is cool you can cover with oiled foil and leave in the oven at 40C / 100F for an hour.
- When the dough is ready, remove from the oven, knead for a couple more minutes then set aside.
- If you’re cooking this now – preheat the oven to 200C / 400F / Gas 6.
- Brush or spray a 23 cm / 9″ loose bottom pan with oil.
- Prepare the cinnamon sugar:
- In a small bowl, combine the sugar and cinnamon.
- Prepare the apple cinnamon syrup:
- First blend the apple into a smooth puree. I did this using a stick blender.
- Place the apple puree, coconut oil, syrup, sugar and cinnamon in a small pan and gently heat until the oil has melted.
- Make the dough balls
- Pull off small amounts of dough and roll them into balls about 2½ cm / 1″ in diameter.
- Roll them in the cinnamon sugar and place in the oiled pan.
- Repeat until all the dough has been used. Evenly space out the balls in the pan (they will expand when baking).
- If you have any cinnamon sugar left over, add it to the syrup pan.
** I then put the dough balls & syrup in the fridge & continued the recipe in the morning **
- Add the syrup
- Spoon the apple cinnamon syrup evenly over the top and in between the dough balls.
- Place in the preheated oven and cook for 25-30 minutes.
Serve warm, either inverted onto a plate or straight from the pan.