Pecan apricot sticky rolls made with agave nectar
Agave nectar is expressed from the same plant tequila is made form (the blue agave). The sap from this plant is filtered using enzymes and then is heated to a low temperature to break down the carbohydrates into sugars and is condensed into a thick sweetener kinda like maple syrup. The lighter agave undergo less heating and more filtration to produce a mild flavor that is neutral. The darker syrups are stronger in flavor. I used a light agave nectar with these sticky buns.
Agave has a much lower glycemic index and glycemic load than table sugar and is 1.4 times sweeter than refined sugar, so in contrast, it doesn't create that sugar rush.
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Pecan apricot sticky roll recipe:
Sticky topping:
1 1/2 cup agave nectar
2 sticks of butter
1/2 cup honey
2 cups toasted pecans
1 cup chopped apricots
Melt butter in pan add agave nectar and honey stir 'til blended well. Pour into baking dish and add pecans and apricots.
Brioche Dough:
1/4 cup warm whipping cream
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 eggs at room temperature
1/2 cup butter, melted and cooled
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4 tablespoons crushed cardamon seeds
3 tablespoons cinnamon
2/3 cup brown sugar
1 cup chopped pecans
Combine cream and sugar, then add yeast and stir briskly to dissolve. Let proof 5 minutes.
Put yeast mixture and remaining ingredients (except cardamon, cinnamon and brown sugar) in a mixer with dough hook and knead, adding more flour as necessary, to make a soft but manageable dough that adheres only slightly to your hand.
Transfer dough to buttered bowl; turn to coat all sides with butter. Cover with plastic; set aside to rise 1 1/2 hours or until doubled, or let rise over night in the refrigerator.
2 cups toasted pecans
1 cup chopped apricots
Melt butter in pan add agave nectar and honey stir 'til blended well. Pour into baking dish and add pecans and apricots.
Brioche Dough:
1/4 cup warm whipping cream
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 eggs at room temperature
1/2 cup butter, melted and cooled
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4 tablespoons crushed cardamon seeds
3 tablespoons cinnamon
2/3 cup brown sugar
1 cup chopped pecans
Combine cream and sugar, then add yeast and stir briskly to dissolve. Let proof 5 minutes.
Put yeast mixture and remaining ingredients (except cardamon, cinnamon and brown sugar) in a mixer with dough hook and knead, adding more flour as necessary, to make a soft but manageable dough that adheres only slightly to your hand.
Transfer dough to buttered bowl; turn to coat all sides with butter. Cover with plastic; set aside to rise 1 1/2 hours or until doubled, or let rise over night in the refrigerator.
Preheat oven to 350 F. On a lightly floured surface roll out dough into a large rectangle and cover evenly with cardamon, cinnamon and brown sugar.
Roll up lengthwise and cut into even 2 inch pieces and place on top of the sticky topping in baking dish. Cover and let rise in a warm place until dough swells. Bake 40 mins or until done, turn upside down on a tray while still hot.
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