This is a recipe I cobbled together using the scaffold of a sticky bun and an apple fritter, coming up with a sweet, sticky, yummy roll baked in a fluted tube pan. Serve warm!
Preheat oven to 350 degrees F (175 degrees C). Butter a fluted tube pan; coat bottom evenly with sugar and 1 tablespoon cinnamon.
Mix flour, baking powder, and salt together in a large bowl. Whisk in 1/4 cup butter. Add 1 cup milk, honey, and 2 teaspoons vanilla extract; mix until well blended. Mix in nectarines, 2 tablespoons cinnamon, and nutmeg. Pour batter into the prepared pan, patting and smoothing the top.
Bake until bread is golden brown, 20 to 25 minutes.
Place sweetened condensed milk, 1/4 cup butter, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon in a bowl; mix until smooth. Mix in confectioners' sugar and more condensed milk if icing is too thick.
Cool bread in pan for 5 minutes; flip over onto a shallow, rimmed dish. Poke small holes into the bread with a fork; pour icing over the still-warm bread.
Per Serving: 405 calories; protein 7g; carbohydrates 65.5g; fat 13.6g; cholesterol 39.7mg; sodium 553.9mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.